Soy sauce production line and equipment

Soy sauce production line and equipmentShandong Longxing Chemical Machinery Professional ProductionSoy sauce production line, soy sauce production equipment, bean paste production equipment, soybean paste production equipment, soybean paste production line, soy sauce, yellow rice wine, Baijiu, vinegar brewing equipment production line
Soy sauce production line and equipmentBased on the reference of the Japanese single-layer chamber type disc automatic koji making machine and combined with the actual production process in China, the GXQ series double-layer solid-state fermenter (disc koji making machine) was designed and manufactured. The machine realizes mechanized operation, and the flipping of materials during the feeding, discharging, and cultivation processes is all operated by machinery. Throughout the entire operation process, there is no direct contact between people and materials, avoiding human pollution. Small footprint, it is the first solid koji making equipment in the industry.
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 and * bend the dough; The discharge system adopts a 45 degree floating baffle, which ensures clean discharge and minimal material residue; 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 in the first * first * first * first * first * first * first * first * first * line. 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. It reduces labor force, improves labor productivity, lowers worker labor intensity, and improves the working environment for workers. Energy consumption such as water and appliances is much lower than that of ordinary microbial cultivation methods.