FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
Powered units that do a whole job, from a domestic appliance to production plant.
A food-rated pressure canister with a dispensing head and gas-cartridge holder. Cream whippers aerate or dispense foods and, with a compatible rapid-infusion attachment, can speed botanical flavour extraction into liquid.
A modern filling system that transfers commercially sterile liquid into sterile packaging and closes it while keeping the product, downstream equipment, package and filling zone under controlled aseptic conditions.
A folding electric food dehydrator with glass front doors, mesh shelves, filtered circulating air and two programmable time-temperature stages. Brød & Taylor also documents its use as a chamber for sealed yogurt jars.
A 35-litre all-in-one electric brewing system with a malt pipe, pump, concave base and RAPT controller. KegLand lists 2,400 W and batches of about 25 litres; its manual specifies a 4-litre minimum fill.
A folding, electric proofing cabinet with a heated aluminum plate, removable rack and water tray. The maker also documents it for yogurt, kombucha, tempeh, natto and black garlic.
A KitchenAid stand mixer can work as a shared powered base for ordinary mixing and a separately fitted food grinder. The hub-driven grinder is a removable attachment, not a grinder built into the mixer.
A pressure-rated vessel holds food in water while a high-pressure system applies a controlled hydrostatic treatment. Food, packaging and process conditions determine the result; ordinary HPP does not sterilize every product.
Industrial koji machines cultivate mold on prepared grain before sake, shochu, miso or soy-sauce production. Commercial designs include rotating drums and aerated beds.
A 30-litre stainless electric all-grain brewing system with a removable grain basket, controlled heat, pump-driven wort recirculation and counterflow chilling. Electrical ratings and controls vary by revision.
A powered cabinet regulates conditions around food during drying or maturation. Modern models range from small dry-aging cabinets to larger systems; their settings are product-specific, not universal process instructions.
An upright packed bed speeds vinegar acetification by wetting a bacteria-bearing carrier with alcoholic liquid as air rises through it.
Nooth’s apparatus was a three-vessel glass device for impregnating water with carbon dioxide. Its surviving late-eighteenth-century form documents an early route from laboratory gas experiments to manufactured aerated water.
A handheld battery frother spins a small whisk in milk to add foam. Its possible use in warm drinking chocolate is a modern adaptation, not a documented traditional substitute for a molinillo.
A modern electric pot that cooks rice and may provide a model-specific keep-warm stage. Documented Japanese and Korean recipes use it for koji amazake, sikhye and ssal-jocheong; measure warm settings rather than assume.
A Kimlan-specific equipment sequence at Daxi separates koji-room apparatus, outdoor FRP fermentation tanks and pressing equipment. The record does not describe the site-built room or a universal Taiwanese design.
An electric brewing vessel that combines controlled heating with a removable grain basket and, on the documented models, a recirculation pump for mashing and boiling wort.