Client: A sake brewery in Hiroshima Prefecture, Japan
Application: Transfer of hot water from a traditional Japanese iron kettle (wagama)
Model: JCV-15-50
Reusing hot water from the wagama in sake production with improved pump performance
At the sake brewery, this is referred to as a koshiki, a tub used to soak rice or to steam it by generating steam from below. It plays an important role in the sake brewing process (photo on the right).
The koshiki is placed on top of the wagama filled with boiling water to steam the rice.
Although the hot water in the wagama can be reused in later processes, the submersible pumps used until now had low heat resistance and often stopped during use.
Heat-Resistant Submersible Pumps in Action at a Sake Brewery Where Boiling Water Sterilization Is the Norm!
With the JCV Series heat-resistant submersible pump, the efficient reuse of hot water has become simple and effective.
(Photo on the left: Inserting the JCV model heat-resistant submersible pump into the wagama.)
At sake breweries where maintaining flavor quality is essential, chemical disinfectants are avoided, and boiling water sterilization is the standard practice. The hot water in the wagama is reused for sterilizing various areas throughout the facility.
