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Seeded steamed rice is put into a retractor bed. After the rice sits for a while, it is put onto the mesh shelf of a koji (malted grain) fermentation box. After that, the product's temperature is automatically adjusted, and the fermented malted grains are discharged.
The air in the upper and lower spaces of the box is circulated through the koji layer by a fan operation, in order to regulate the product's temperature and prevent extreme dryness without using an air temperature and humidity regulator.
The top and bottom of the koji layer are homogenized because a special fan of a suction and exhaust type is used, and reversed air is blown at regular intervals.
The duct is equipped with two pairs of intake and exhaust auxiliary openings, which synchronize with the operation of the fan to take in and exhaust air alternately. Comparatively humid air, the temperature of which is the same as that of the koji, is discharged from one opening, and room temperature air is sucked into the koji chamber from the other opening, thus playing the role of a water drainage and cooling aid.