Features

• High temperature rapid sterilization (HTST) retains the flavor of food ingredients
• The air which inhibits heat transfer to solids is removed (adopting the original vacuum deaeration system), and applying clean steam directly to the food ingredients, uniform sterilization is achieved in a short time (*patented)
• Dried products can be taken out in dry condition after sterilization

Applications

Marine products such as hijiki (seaweed), spices, boiled/dried young sardines, beans, prepared dishes, etc.

Features

• Infiltrating the seasoning liquid into the product in a short time by applying a continuous concentration method, achieving reduction of the immersion time.
• Preventing damage to the product and improve the yield by circulating the seasoning liquid without moving the product.
• Improving the yield by recovering and reusing of seasoning liquid
• Low-temperature concentration minimizes deterioration of seasoning liquid due to heat.
• Improving the hygienic condition and working environment by performing a series of processes in a closed container without steam outflow.
• Uniformity of product quality can be achieved by uniform infiltration of seasoning liquid into raw materials.
• Fully automated operation provides labor saving.

Applications

Marron glacé, candied fish, boiled fish, salty-sweet kombu, boiled beans (black beans, gold beans and soybeans), other boiled and flavored products.

Features

• Fully automated operation is possible.
• High purity steam can be produced with a special high performance separator built-in.
• Small installation area with compact design.

Option

• When pure steam is not required, a condenser can be installed in the post-process to produce
  high-purity distilled water (water for injection WFI).

Applications

SIP (Sterilizing In Place) for the various types of equipment/tank/piping, humidification in air-conditioning of clean room.

Drying System

• In the vacuum tank [1] of the main body, while operating by the cold trap and
  the vacuum pump [2], the vacuum degree below 10Torr is kept.
• The raw materials in high concentration and high viscosity in the form of the liquid,
  slurry, and paste is uniformly dispersed in thin layer form on the belt [4] which is
  operating by the raw material supply facility and the uniform dispersion nozzle [3].
• There are three heating plates [5] and cooling plate [6] on the underside of the belt,
  when the material on the belt passes through the heating zone, it dries at a low temp.
  In this case, the thin membrane raw material evaporates violently the internal water
  forms a porous format with a large number of vents in the interior as well as swelling.
• When being cooled down in the cooling zone and the product temp. drops, it hardens
  and arrives at the end of the belt.
• At the end, the granules are primary pulverized with the pre-crusher [7], which is
  attached on the top of the vacuum tank, and the main crusher [8] pulverizes them
  again to produce the best soluble porous granules.

Features

1. High quality dried products can be produced in a short time

• Low temperature drying around 40℃ is ideal for heat-sensitive raw materials, excellent in solubility and restorability.
• The raw materials are hygienic and prevent oxidation because it is dried and pulverized in a vacuum tank.
• Less scattering loss of raw materials and products, resulting in dry products of the same amount and same quality as raw materials.

2. High efficiency and economical drying

• The selection of the drying rate according to the physical properties enables high concentration and high viscosity drying in the form of the liquid, slurry, and paste.
• Continuous drying is more efficient than batch type.
• Design considering heat efficiency and drying efficiency, minimizing incidental equipment such as exhaust and drainage to reduce costs.