Product Overview
Working principle of fermentation equipment of disc starter maker: according to the technological requirements of scientific and technological achievements, the essence of the starter maker fermentation equipment adopts stainless steel and other materials, electronic components with good reliability and long life, and is elaborately developed, designed and finalized for production in China. The preparation has achieved deep fermentation, and brewing vinegar takes several days. Starting from the second batch, it can be produced on a regular basis every day in the technology industry. At the same time, it can produce fermented condiments such as lobster sauce, watercress, Baijiu, vinegar, etc
Product Introduction
Working principle of fermentation equipment of disc starter maker: according to the technological requirements of scientific and technological achievements, the essence of the starter maker fermentation equipment adopts stainless steel and other materials, electronic components with good reliability and long life, and is elaborately developed, designed and finalized for production in China. The preparation has achieved deep fermentation, and brewing vinegar takes several days. Starting from the second batch, it can be produced on a regular basis every day in the technology industry. At the same time, it can produce fermented condiments such as lobster sauce, watercress, Baijiu, vinegar, etc.
Performance characteristics of disc koji making machine fermentation equipment:
1. The disc bending machine is mainly composed of externally driven rotating discs, bending mechanisms, feeding and discharging mechanisms, ventilation and air conditioning systems, insulation shells, and other components. The bending machine adopts a special structure of mixing blades, which can evenly bend the material. The discharge system adopts a 45 degree floating baffle, which ensures clean bending and less leftover material; Planeness and roundness of the rotating disc, with no material leakage; Equipped with temperature automatic control and automatic alarm system;
2. All components in the koji making room are made of stainless steel, which reduces bacterial infections, is easy to clean, and has a long service life; The control of temperature, humidity, and air volume has been automated. Microorganisms are always in a closed environment throughout the entire cultivation process, and only need to be controlled through observation windows. Therefore, microorganisms can better meet various conditions such as temperature, humidity, and oxygen supplementation during their generation and development, which is more conducive to the cultivation of microorganisms
3. Reduced labor force, increased labor productivity, reduced labor intensity, improved working environment for workers, and reduced energy consumption such as water, electricity, and steam compared to ordinary microbial cultivation flat beds
4. This equipment is a fully enclosed automatic fermentation series koji making device that integrates disinfection, cooling, feeding, inoculation, air supply (exhaust), temperature control, humidity control, stirring and cultivation, fermentation and discharge, etc. It can be widely used in industries such as brewing koji, pharmaceuticals, vinegar brewing, soy sauce manufacturing, enzyme preparation production, yeast feed production, barley tooth production, antibiotics, fermentation, etc.