Maximum design pressure : 100MPa
- Equivalent to an ocean depth of 10,000m(32,810ft)
Maximum design temperature : 75℃(167°F)
Ultra-high-pressure SUS630 steel pressure
Compact : For Model TFS-100 10L(2.64Gal)
- Width 810mm(31.89inch) , depth 780mm(30.7inch)
, height 1081mm(42.56inch)
Heating is provided by heaters installed
on both the exterior and interior.
Manual and automatic control which are as
convenient and safe as possible.
Standard sizes : 0.5L(.13Gal) , 2L(.53Gal)
, 10L(2.64Gal) , 50L(13.21Gal)
Large sizes needs arrangement [up to 300L(79.26Gal)]
Health food ingredients
Brown rice processed under ultra-high-pressure
Food products for persons who are unable
Low-allergen wheat processing
can be used not only for seasonings, but also
in a wide range of other fields including
health foods, phamaceuticals, and chemicals.
Utilize products which will
become waste and not part of the end product.
do not qualify for shipment at point of production
would normally be considered as waste.
Production of clustered water
Research of Food extract, the
resolution of Enzyme
The ultra-high-pressure processing equipment,"TOTAL
EXTRACTION",was developed by Toyo Koatsu.Since
our founding in 1983,Toyo Koatsu has accumulated
a vast amount of technology related to the
production of pressure equipment,and has also
acquired the top market share in Japan for
supercritical fluid testing equipment.
The Hiroshima Prefectural Food Technology
Research Center began research using high
pressure to create extracts from natural substances
in 2001,and a patent for a "seasoning
production method"*1(Patent No.3475328)was
listed in September 2003. However because
this equipment was extremely expensive,it
was never commercialized.
By applying our extensive experience, we succeeded
in developing a low-cost and convenient set
of equipment in autumn of 2005, and applied
for a patent*2. After further improvements
were made to this equipment,we announced the
successful development of"TOTAL EXTRACTION"
as a standard product in the summer of 2006.
Pressure prevents the growth of microorganism
and decay,in order to ensure good taste.
Unlike condensed fish sauce and similar products
that are created by fementation and aging,
the pressure method prevents the growth of
microorganisms, allowing the excessive amount
of salt which is added to conventional products
to be greatly reduced.
In addition, eliminating unnecessary additives
has been found to promote the formation of
components that are useful to the human body
such as amino acids, resulting in the increases
shown in the table below.
We have a wealth of know-how about designing
equipment or plants.
Please don't hesitate to contact us.
Our person in charge : Yoji Noda
Tel : (082) 237-6255 Fax : (082) 82-230-0611