Koji making Chamber

This is a full-automatic machine. It will control the growth of culture automatically, will save much human labor. We used to operate by human before, but it waste time and it’s easy to make mistake if you don’t have a full experience on the operation. But now we can make sure the quality with this full-automatic machine.
The material needs to be turn over by leaven turner during the fermenting process. Because, if the material is too tight in the disk, it will kill most of the Aspergillus. It will infect the quality directly. When material has been fermenting in disk for a couple hours. It will dry on the surface and agglomerate inside of it. So it’s important to turn over and make it soft again.