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For Zalkosystis measures! Rapid freezer 'Re-Joyce Freezer'

For Zalkosystis measures! Rapid freezer 'Re-Joyce Freezer'

A must-see for restaurants, retailers, and cooking facilities dealing with game meat (venison)! Let's implement food poisoning prevention measures with rapid freezing at -35°C for 20 hours!

Among the popular game dishes that have been trending in recent years, "deer" is particularly favored; however, there is a risk of food poisoning caused by the parasite Sarcocystis falcatula. Symptoms include diarrhea and vomiting, and restaurants, retailers, and cooking facilities must implement thorough measures. ■ Prevention methods for Sarcocystis falcatula Heating (at a core temperature of 70°C for 15 minutes or 100°C for 5 minutes) Freezing (at a core temperature of -20°C for more than 48 hours) Slow freezing can degrade the quality upon thawing, but with the "Re-Joyce Freezer," rapid freezing at -35°C allows for the safe and delicious serving of deer meat even after thawing. 【Applications】 Deer meat such as Ezo deer, and horse meat, etc. *We also offer testing and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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  • Refrigeration equipment/chiller

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Countermeasures against food poisoning (Anisakis)! Rapid freezing machine 'Re-Joyce Freezer'

Countermeasures against food poisoning (Anisakis)! Rapid freezing machine 'Re-Joyce Freezer'

Attention restaurants, retailers, and cooking facilities handling fresh seafood! Let's implement measures and prevention against Anisakis in raw fish with rapid freezing at -35°C for 20 hours!

In Japan, where sashimi and sushi are popular, food poisoning caused by Anisakis, a parasite found in fresh seafood, occurs in an estimated 7,000 cases annually. Symptoms include abdominal pain, nausea, and vomiting, and in severe cases, there can be vomiting of blood, making it essential for restaurants, retailers, and food preparation facilities to implement thorough preventive measures. ■ Prevention methods for Anisakis Heating (at a core temperature of 60°C for 1 minute) Freezing (at a core temperature of -20°C for more than 24 hours, or -35°C for 20 hours) Slow freezing can reduce the quality of thawing, but with the 'Re-Joyce Freezer', rapid freezing at -35°C allows for the safe and delicious serving of raw fish even after thawing. 【Uses】 Raw consumption of mackerel, Pacific saury, bonito, sardines, horse mackerel, salmon, cod, squid, etc. *We also offer testing and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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  • Other food processing

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Measures against food poisoning from horse meat! Rapid freezing machine 'Re-Joyce Freezer'

Measures against food poisoning from horse meat! Rapid freezing machine 'Re-Joyce Freezer'

Attention all restaurants, retailers, and cooking facilities that handle horse meat (sakura meat)! Let's implement food poisoning measures and prevention with rapid freezing at -30°C for 18 hours!

Raw horse meat, known as basashi, carries a risk of food poisoning caused by the parasite Sarcocystis ferri. Symptoms include diarrhea and vomiting, and restaurants, retailers, and cooking facilities must implement thorough measures to ensure safety. ■ Prevention methods for Sarcocystis ferri Heating (at a core temperature of 70°C for 15 minutes or 100°C for 5 minutes) Rapid freezing equipment (at a core temperature of -30°C for more than 18 hours) Slow freezing can degrade the quality upon thawing, but with the "Re-Joyce Freezer," rapid freezing at -35°C allows for the safe and delicious serving of basashi even after thawing. 【Uses】 Horse meat (sakura meat) and venison from Ezo deer *We also offer testing and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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  • Refrigeration equipment/chiller

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Countermeasures against flounder food poisoning! Rapid freezer "Re-Joyce Freezer"

Countermeasures against flounder food poisoning! Rapid freezer "Re-Joyce Freezer"

A must-see for restaurants, retailers, and cooking facilities that handle flounder! Let's take measures to prevent and address Kudoa in raw fish with rapid freezing at -35°C for 4 hours!

Food poisoning caused by Kudoa septempunctata, which parasitizes the muscle of flounder, tends to increase from August and is particularly common in September and October. Symptoms include nausea, vomiting, and diarrhea, and restaurants, retailers, and cooking facilities need to implement thorough measures. ■ Prevention methods for Kudoa septempunctata Heating (at a core temperature of 75°C for 5 minutes) Freezing (at a core temperature of -20°C for more than 4 hours) Slow freezing can deteriorate the quality upon thawing, but with the 'Re-Joyce Freezer', rapid freezing at -35°C allows for the safe and delicious serving of raw fish even after thawing. 【Uses】 Raw consumption of flounder, mackerel, saury, bonito, sardines, horse mackerel, salmon, cod, squid, etc. * We also offer test and rental services, so please feel free to contact us. * For more details about the machine, please download the PDF.

  • freezer
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  • Other refrigerated/frozen

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Countermeasures against food poisoning from squid and horse mackerel! Rapid freezing machine 'Re-Joyce Freezer'

Countermeasures against food poisoning from squid and horse mackerel! Rapid freezing machine 'Re-Joyce Freezer'

A must-see for restaurants, retailers, and cooking facilities that handle raw fish! Let's implement measures and prevention against pseudoterranova with rapid freezing at -35°C for 20 hours!

When it comes to fish food poisoning, Anisakis is well-known, but if fish such as anglerfish, cod, halibut, squid, red sea bream, and hokke are not cooked thoroughly, there is a risk of food poisoning caused by a parasite called Pseudoterranova. Symptoms include severe abdominal pain, nausea, vomiting, and hives, so restaurants, retailers, and cooking facilities need to implement thorough measures. ■ Prevention methods for Pseudoterranova Heating (core temperature of 60°C for 1 minute) Freezing (core temperature of -20°C for more than 24 hours, or -35°C for 20 hours) Slow freezing can reduce the quality of thawing, but with the 'Re-Joyce Freezer,' rapid freezing at -35°C allows for the safe and delicious serving of fish even after thawing. 【Uses】 Freezing of mackerel, herring, cod, dried squid, horse mackerel, anglerfish, halibut, red sea bream, and hokke. *We also offer test and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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  • Other refrigerated/frozen

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For food poisoning prevention of salmon and trout! Rapid freezing machine 'Re-Joyce Freezer'

For food poisoning prevention of salmon and trout! Rapid freezing machine 'Re-Joyce Freezer'

A must-see for restaurants, retailers, and cooking facilities that handle salmon and trout! Let's implement measures and prevention against the Japanese sea tapeworm with rapid freezing at -20°C for 24 hours!

When consuming raw salmon or trout (sakura trout), there is a risk of food poisoning caused by a parasite known as the Japanese sea tapeworm (also called "sanada mushi"). Symptoms may include mild gastrointestinal issues such as diarrhea and abdominal bloating, and restaurants, retailers, and cooking facilities need to implement thorough preventive measures. ■ Prevention methods for the Japanese sea tapeworm Freezing (at a core temperature of -20°C for more than 24 hours) Slow freezing can degrade the quality upon thawing, but with the "Re-Joyce Freezer," rapid freezing at -35°C allows for safe and delicious raw fish to be served even after thawing. 【Usage】 Freezing salmon and trout (sakura trout) *We also offer test and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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Countermeasures against food poisoning from firefly squid! Rapid freezing machine 'Re-Joyce Freezer'

Countermeasures against food poisoning from firefly squid! Rapid freezing machine 'Re-Joyce Freezer'

A must-see for restaurants, retailers, and cooking facilities that handle firefly squid! Let's implement measures and prevention against nematodes with rapid freezing at -35°C for over 15 hours!

When consuming firefly squid, walleye pollock, herring, or dried squid raw, there is a risk of food poisoning caused by a parasite called anisakis. Symptoms may include intestinal obstruction or skin crawling sensations, and restaurants, retailers, and cooking facilities must implement thorough preventive measures. ■ Prevention methods for anisakis Freezing (at a core temperature of -30°C for more than 4 days, or -35°C for more than 15 hours, or -40°C for more than 40 minutes) Slow freezing can degrade the quality upon thawing, but with the 'Re-Joyce Freezer', rapid freezing at -35°C is possible, allowing for the safe and delicious serving of raw fish even after thawing. 【Applications】 Freezing of firefly squid, walleye pollock, herring, dried squid, etc. *We also offer testing and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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  • Other refrigerated/frozen

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Rapid freezer 'Re-Joyce Freezer' that extends the shelf life of fermented foods.

Rapid freezer 'Re-Joyce Freezer' that extends the shelf life of fermented foods.

Why not extend the shelf life of fermented foods with short expiration dates, like kimchi and natto, by freezing them?

Natto is fermented by natto bacteria, while kimchi is fermented by lactic acid bacteria, which creates their unique umami flavors. At refrigeration temperatures (below 10°C), fermentation continues, but at freezing temperatures (below -15°C), fermentation stops, allowing for a significant extension of the shelf life from a few days to several months. [Examples of Use] - Development of frozen natto and frozen kimchi for general consumers - Improvement of food condition during transportation, etc. *We also offer testing and rental services, so please feel free to contact us. *For details about the machines, please download the PDF.

  • freezer
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  • Refrigeration equipment/chiller

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Rapid freezer "Re-Joyce Freezer" that meets the increasing demand for "chūshoku" (ready-to-eat meals).

Rapid freezer "Re-Joyce Freezer" that meets the increasing demand for "chūshoku" (ready-to-eat meals).

Recently, there has been an increasing demand for takeout and delivery. We have adopted a rapid freezing machine that can freeze ingredients while they are still fresh! *Case study collection available!

The "Re-Joyce Freezer" is a rapid brine freezing machine that immerses vacuum-packed ingredients in alcohol cooled to -35°C. The heat exchange rate is about 20 times that of a typical air blast freezer! By freezing at an astonishing speed, it prevents cell destruction and enables high-quality freezing. We offer a variety of models, from small to large machines, so we can provide suggestions suitable for your situation. 【Examples of Use (Partial)】 Fresh fish / Ise lobster / Anko (monkfish liver) / Meat / Bamboo shoots / Yam / Pickles / Various side dishes / Thick omelet / Yuba (tofu skin) / Sesame tofu *We also offer testing and rental services, so please feel free to contact us. *For more details about the machine and various materials, please download the PDF.

  • freezer
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  • Refrigeration equipment/chiller

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Liquid Freezer "Re-Joyce Freezer" Custom Made

Liquid Freezer "Re-Joyce Freezer" Custom Made

Optimized for you! Here is the perfect liquid rapid freezer.

Our liquid rapid freezer, the "Re-Joyce Freezer," can be ordered as a custom-made product in addition to selecting from our catalog. You might think that custom-made means "it's going to be expensive...?" However, since we handle both design and development in-house, we can offer it at a relatively low cost. Moreover, considering the operational efficiency after installation, investing in a custom-made solution can be cost-effective in the long run. ■ I want to change the size to fit the installation space without altering the processing capacity! ■ I would like surrounding equipment to make it easier to load and unload what needs to be frozen! ■ I want a freezer that takes into account the preceding and following processes! Our customers have various needs. To deliver more user-friendly and convenient products tailored to the installation location and purpose, we continue to offer custom-made solutions. You can rest assured that we handle everything from design to product development in-house.

  • freezer
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  • Refrigeration equipment/chiller

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Case Study 23 of Liquid Rapid Freezing Machine: "Fish and Seafood such as Anglerfish"

Case Study 23 of Liquid Rapid Freezing Machine: "Fish and Seafood such as Anglerfish"

I realized that the quality was better than I expected! I compared cost performance and performance, and chose the liquid freezing machine.

The rapid freezer "Re-Joyce Freezer" is a rapid brine freezing machine that immerses vacuum-packed ingredients in alcohol cooled to -35°C. [Voice of Tanakaya Co., Ltd.] We were trying out a simple rapid freezer by putting ethanol in the freezer. Our store's freezer only goes down to about -24°C, but after learning about the benefits of rapid freezing, such as reduced drip, we researched and decided on the alcohol freezing machine among many rapid freezers, considering cost performance and functionality. We freeze not only "anko" (monkfish) but also fish for grilling and frying. Since there is no drip, it has been extremely useful for our store, which operates with a small number of staff, especially during times when fish is scarce due to rough weather. *We also offer a test and rental service, so please feel free to contact us. *For more details about the machine, please download the PDF.

  • freezer
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  • Other kitchen equipment and products

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Rapid Freezer [Re-Joyce Freezer]

Rapid Freezer [Re-Joyce Freezer]

The heat exchange rate is about 20 times that of a typical air blast. It maintains freshness without causing cell damage! *Testing is possible in our test room.

This product is a rapid brine freezer that immerses vacuum-packed ingredients in alcohol cooled to -35°C. The heat exchange rate is about 20 times that of conventional air blast systems! By freezing at an astonishing speed, it prevents cell destruction and enables high-quality freezing. <Features> 1. Short passage time through the maximum ice crystal formation zone - Improved freshness retention - Preservation of color, texture, and flavor - Increased yield 2. High quality and high stability By forcibly stirring the alcohol brine, it maintains stability and high quality at any location within the tank. 3. Rapid freezing in a short time For a thickness of 30mm, freezing is completed in about 20 minutes. (After completion, store in a freezer.) 4. Safe and easy operation The process involves placing the ingredients in a bag, vacuum packing, and immersing in the alcohol brine. *For more details, please refer to the PDF document.

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