MPエンジニアリング Company Profile

MP Engineering's "VE Freezer" adopts a differential pressure method that maintains a uniform flow of cold air, allowing for rapid freezing of ingredients without unevenness. The cooling time is extremely short, and it features a surface freezing (tempering) function for meat slicing, enabling the freezing of food at the highest quality. With high-speed air at an internal setting temperature of -35°C, cooling and freezing can be achieved in a short time. It prevents cell destruction of ingredients and reduces drip formation. The differential pressure booth design ensures uniform cooling from the upper to the lower sections, significantly reducing cold air unevenness. Additionally, its excellent cleaning structure and energy-saving design achieve stable operation and hygiene management. It is utilized in a wide range of settings, including fresh meat, prepared foods, school lunches, and frozen foods. ■ Freezing Test - Tests can be conducted at our facility (if visiting is difficult, sending samples is also possible). - An experimental report including data will be submitted after the freezing test. - Thawing tests using high-quality thawing machines are also possible. For inquiries and contact: 03-4335-7225 Business hours: 9:00 AM - 6:00 PM

In restaurants and cooking facilities that handle beef, pork, chicken, and other meats, the risk of food poisoning particularly increases during seasonal transitions. To prevent diarrhea and vomiting caused by bacteria such as Salmonella and Campylobacter, as well as parasites, reliable heating and rapid freezing are essential. The Ministry of Health, Labour and Welfare sets the standard for raw horse meat as "freezing at a core temperature of -20°C or lower for more than 48 hours." On the other hand, internationally, rapid freezing conditions such as "-30°C for more than 18 hours" or "-35°C for more than 15 hours" are recommended as measures against parasites. While conventional slow freezing poses challenges of quality degradation and residual risks, the 'VE Freezer' can lower the internal temperature to -35°C and reach a core temperature of below -30°C in a short time. This enables rapid freezing that meets international recommendations, preserving meat quality and flavor even after thawing. It is highly effective for hygiene management and quality maintenance of fresh meat, side dishes, and processed products, including beef, pork, and chicken. Test installations and rentals are also available, so please feel free to contact us. Contact: info@vefreezer.com 03-4335-7225 (main line)

A scene from a cake shop's preparation. The baked sponge and prepared mousse are immediately placed in the VE freezer to cool. The way they are arranged at this time is key! By aligning the heights and arranging them neatly, the cold air circulates evenly, allowing for quick and uniform cooling. With traditional methods of leaving them at room temperature or slow cooling, they often lingered in temperature ranges conducive to bacterial growth, which could compromise flavor and texture. With the VE freezer, the center temperature is rapidly lowered, preserving color and moisture. Additionally, it enables temperature management in compliance with food sanitation laws, supporting safe and secure production. After cooling, it is important to immediately remove the cakes for packing and transfer them to the frozen storage. Through "appropriate cooling" and "optimization of work processes" with the VE freezer, cake shops are achieving both quality maintenance and labor savings, significantly improving productivity. A test room is also available in Shinagawa, Tokyo, for rapid freezing tests of your products. Weekdays 9:00 AM - 6:00 PM (Closed on weekends and holidays) Contact: MP Engineering Co., Ltd. info@vefreezer.com 03-4335-7225 (main line)