Jō-mai hōrei-ki・mushi-mai hōrei-ki・hōrei-ki
- Steamed rice cooling machine(s); cooling machine(s)
The apparatus used to cool mushi-mai to the target temperature is called a jo-mai horei-ki (steamed rice cooling machine) or simply horeiki (cooling machine). In the old days, the rice was spread out on cloths to cool naturally, but this required a great deal of space and time, so the task was automated. There are “simple” batch coolers and continuous machines, but both work by forcing air through the layer of rice. The air passing between the grains cools them by evaporating moisture content.
Continuous coolers are equipped with blowers and a hopper for the steamed rice, which is then transported at a fixed layer depth along a conveyor made of perforated stainless steel or stainless steel or polymer mesh. The temperature of the rice is controlled by adjusting the speed of the conveyor with a gearless transmission, and by opening and closing a damper on the blower to adjust the flow of air.
The air from the blower leaves the duct and must be directed out of the building, so it is necessary to install the duct in as straight a line as possible. Also, in the case of year-round brewing, it is necessary to install equipment to cool air for use in warmer seasons.