| * |
The culture tray is temperature controlled
and air circulation is unnecessary. |
| * |
Prevents Oxidation. |
| * |
Utilizing high quality heat transmissible
aluminum culture trays, the warm water contained in the
upper and lower flat tanks control the temperature. During
Kouji Cultivation the absence of circulating air allows
the Kouji resulting from Koujibuta to be manufactured. |
| * |
Architectural Design Based On Operational
Efficiency. |
| * |
Supplying, Stirring, Carrying Out, and Quality
Check are easily accomplished
The structure of the aluminum culture trays and mainframe allow for easy
cleaning. This system is capable of being placed inside the Kouji Manufacturing
Room.
(* Teflon coating of culture trays is available. The supplying process is automatically
processed by the adaptation of the loading cell.) |
| * |
From the supplying to carrying out stages,
the Kouji remains in its original culture trays. |
| * |
High quality Kouji is manufactured. |
| * |
Because the Kouji remains in its
original culture trays from the supplying to carrying out
stages, the system structure is simple and the running
cost is low.
Temperature control is easily accomplished due to the slim line structure of
the culture tray (approx. 5cm thick). |
| * |
The full automatic control system
was developed based on the traditional manufacturing process
parameters. |
| * |
This Original System Brings About The Reappearance
of Traditional Tastes And Aromas |
| * |
The easy to use touch panel type control
panel can easily program the temperature and humidity. |
