FermenteaWhere food goes to change
Equipment · Industrial and laboratory plant
Taiwanese soy-sauce fermentation vessels and koji room
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.
Kimlan's Daxi factory provides a specific modern example of Taiwanese soy-sauce equipment. A 2016 account records the move to Daxi in 1976 and the transition from jar fermentation to mechanized production. It reports 116 outdoor FRP fermentation tanks at the plant. That number describes the factory fleet, not the capacity of one vessel. The documented installation should not be read as a model for every Taiwanese maker or as evidence of a universal traditional jar field.
At Kimlan, mixing, koji cultivation, brining, fermentation, pressing and finishing are separate stages with distinct equipment. In the koji room, shallow, bed-like equipment holds the mixed soybean and wheat after the maker's starter is added. The culture grows on that mixture and produces enzymes used to break down protein and convert starch. The developed koji is then combined with soybeans, wheat and salt water and transferred to fermentation tanks. Yeast is added for a long, temperature-controlled fermentation. The mature mash is pressed to separate raw soy sauce; settling and finishing follow.
The available photograph shows the exterior of large cylindrical tanks, painted turquoise and orange, with external pipework and access platforms. The 2016 report identifies the vessels as FRP but gives no individual dimensions or capacity. The material and exact form of the shallow koji-room equipment and the pressing gear are not specified. The room belongs to the built environment, but the available account documents only its production equipment; its walls, floor, airflow and construction are unreported. This item records movable equipment, not the room as a build. It records the maker-specific movable apparatus without reconstructing undocumented details or presenting modern tanks as a traditional Taiwanese form.
A 2016 account places Kimlan's mechanized soy-sauce factory in Daxi and reports its FRP tank fleet. The maker's process material distinguishes koji-room equipment, fermentation tanks and presses. This is one producer's modern installation, not a date or design for Taiwanese soy sauce generally.
The article locates Kimlan's factory in Daxi; this is a use location, not a claim that the tanks were manufactured there.
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Kimlan FoodsProcess · Form
瞧一瞧產品原料 | 研發製程 (Product ingredients | Research and development process)The producer's labeled sequence separates the koji room, fermentation tanks and pressing from later finishing.
The process description identifies the koji stage as growth of the culture on mixed raw materials for enzyme production, then describes fermentation in tanks followed by pressing.
The direct URL returned 404 when checked on 2026-10-28; the stage descriptions are also captured in the supplied verified atlas.
Cited in: A sequence, not a single vessel; What this equipment record covers
FoodNEXTForm · Materials · Geography · History · Image attribution
金蘭醬油 台灣最大醬油廠 (Kimlan Soy Sauce: Taiwan's Largest Soy Sauce Factory)The 2016 article dates the move of Kimlan's factory to Daxi to 1976 and describes the shift from jar brewing to mechanized production.
It reports 116 FRP fermentation tanks at the Daxi factory in 2016; this is a factory count, not an individual vessel capacity.
The article attributes its production photographs to 焦正德 and 常常生活文創.
Cited in: A factory-specific Taiwanese example; What this equipment record covers