MPエンジニアリング Company Profile

With the Christmas sales season approaching, the challenge in the Western confectionery manufacturing field is to balance mass production with quality preservation. MP Engineering's "VE Freezer (differential pressure rapid freezing machine)" circulates cold air uniformly through its unique airflow control, allowing delicate products like cakes and mousses to be frozen evenly in a short time. Compared to conventional freezing methods, the fine crystallization of ice does not compromise the texture and flavor of dough and cream, maintaining the quality of freshly baked or freshly prepared products even after thawing! Since it allows for large-scale freezing at once, it is also ideal for planned production and inventory securing before busy periods. Furthermore, during thawing, it minimizes water separation and deformation by not breaking the cell structure, enabling thawing just before sale and immediate shipping in stores and production lines. This contributes to improved manufacturing efficiency and reduced waste, supporting a stable supply system in the Christmas cake market. The VE Freezer, utilizing air blast technology, is a next-generation freezing solution that brings a "revolution in freezing quality" to the confectionery and sweets sector. Regarding freezing tests, we can conduct tests at our company. After the freezing test, we will provide an experimental report including data. If visiting our company is difficult, please send us samples.

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)