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[Case Study] Hot Water Transfer in Sake Brewing
High-temperature water disinfection with heat-resistant submersible pumps!
●I want to use the hot water from the Japanese kettle in a separate process. In the sake brewery, there is a vessel called "Koshiki," which is used for soaking rice and steaming it with steam generated from below. It plays an important role in the sake-making process. The Koshiki is placed on top of a Japanese kettle filled with boiling water for steaming. The hot water from that kettle can be reused in subsequent processes, but until now, the submersible pumps had a low heat resistance, often stopping during use. ●Heat-resistant submersible pumps are effective for hot water sterilization. By using the heat-resistant submersible pump JCV series, it has become easy to make effective use of hot water. (The photo above shows the JCV type heat-resistant submersible pump being placed into the Japanese kettle.) To avoid compromising the flavor, disinfection with detergents is not used, and in sake breweries where hot water sterilization is mainstream, the hot water from the Japanese kettle is used for hot water sterilization in various locations.
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