FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
A solar collector feeds a drying tunnel, and a photovoltaic panel powers a fan that moves the warm air over the trays. The Hohenheim-derived design comes in several sizes, which are not interchangeable.
A cloth bag that strains cooked fruit pulp by gravity; jelly-making guidance says not to press it when clear juice is wanted. The sources do not define a standard bag material or size.
Contemporary vessels used to ferment coffee cherries or pulped coffee with restricted air exchange. Drums, rigid tanks and hermetic bags differ in material and monitoring; “anaerobic” alone does not describe a batch's conditions.
PHilMech's two-stage mango-drying system used intermittent far-infrared conveyor heating before a convection cabinet finish. Its pilot measurements describe one research setup, not a standard specification for every hybrid dryer.
A heated-air cabinet with trays for drying fruit and other crops; PHilMech documents cabinet/convection dryers in Cebu's dried-mango trade and several Philippine equipment variants.
A durable Southeast Asian storage and trade jar, with particular Martaban examples documented in Philippine fish fermentation; the name covers varied objects, not one standard form.
A burnay is a wide-bodied, narrow-mouthed stoneware jar made in Vigan, Ilocos Sur. Ilokano households and producers have used these sturdy vessels for water, food, basi, vinegar and other fermented condiments.