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Product Detail

Soy Sauce

Pressing

F-type Moromi press equipment


F-type Moromi press equipment

■ Outline

Automation and high quality have been realized in the pressing process of soy sauce brewing. Especially, various innovations based on long years of experience have been adopted for Moromi filling equipment.

■ Point

1. All the processes from Moromi filling to cleaning of a filter cloth, dewatering, alignment, and cake treatment have been fully systemized.

2. Minimized manpower
10kl/day - 15kl/day requires 1 worker for the entire process
20kl/day - 30kl/day requires 2 workers for the entire process
48kl/day - 72kl/day requires 2.5 workers for the entire process

3. Moromi filling and filter cloth folding processes have been fully unmanned, which was traditionally thought to be nearly impossible.

4. Easy operation

5. Pressing is program-controlled by a control device inside a computer, and ideal pressing can be done unattended day and night.

6. Since cleaning of a filter cloth and cage is fully controlled by a computer, water amount to be used is very small, and a burden of waste water treatment has been greatly reduced.

■ Relation

VEX type non-airflow ginjo Koji making equipment

Solid State Cultivation (Koji Making)

VEX type non-airflow ginjo Koji making equipment

Autoclave

Solid sterilization

Autoclave

Vertical type rotary valve

Pressure Steaming ・Cooling

Vertical type rotary valve

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