Liquid Miso
Production Line
1Bottle Forming
These mold bottles are for liquid miso. A workpiece, called a preform, is heated and inflated with air, to mold it into a bottle.
This machine eliminates static electricity, making it easier to remove dirt and dust from the inside of each bottle.
Dirt and dust are sucked out from the inside of each bottle.
2Packaging
While being measured, each bottle is filled with a specified amount of liquid miso.
3Attach cap
This machine screws and seals caps onto bottles.
4Inspect cap direction
This deviced is used for checking whether caps are attached properly.
5Attach film
After checking whether a best-before date has been printed on each label appropriately, this machine wraps each bottle with the label.
This shrinks a sleeve label with steam, to attach it to a bottle.
Water droplets on bottles are removed with air.
6Inspect package gap
Each label is checked if it is correct and in place.
7Inspect X-Ray
The detector is used to irridiate products with x-ray to check for foreign matters, such as glass or metal.
8Inspect weight (package)
The weight of each product is measured to confirm that it matches with our specs.
9Image inspection
The barcodes are checked to ensure that other products are not mixed into the same production line.
10Pack into boxes
This machine forms the cardboard box while packing products into it.
11Best-before date printing (case)
Best-before date is printed on each case.
The best-before date is checked to make sure that the date has been printed properly and that there is no dent or distortion.
12Shipment
The elevator checks the weight of each case. After confirming, the elevator transports the product down to the first floor.
The pallet stacker puts the product boxes on the pallet.
The cargoes are wrapped to prevent the cargo from shifting during transportation.
After loading the cargoes onto the truck, it's finally time to ship them.
Why are the bottles shaken?
A.In order to prevent the deformation of the bottle that could occur due to the heat inside a steam tunnel, we shake the bottles to make miso adhere to the whole area of each bottle and reduce the direct heat transfer onto the bottles.