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We would like to introduce a case study of the "Add-on DEPAK Fresh" implemented at Osteria Girasole, a restaurant. After the implementation, they were already amazed by the effects, and even the easily perishable liver of the flatfish is perfectly preserved in freshness. It might be more accurate to say that the freshness does not change rather than it does not spoil; we received feedback that the cells seem to remain lively for an extended period. 【Points of Problem Solving】 ■ Sustained freshness retention over a long period ■ Activation of fish cells ■ Enjoying tastier food for longer *For more details, please download the PDF or feel free to contact us.

To Mr. Le Bougie, who operates a restaurant, we would like to introduce a case study on the implementation of "Add-on DEPAK Fresh." We are always aiming to enhance product value, and as a restaurant primarily dealing with meat dishes, we wanted to offer various delicious meals, including aged meat, and consulted with our company. After implementation, we received feedback that the main ingredient, meat, which would oxidize in the air within a day, now lasts three to four days with little to no color change, and the aroma and flavor are concentrated, providing significant benefits. They even mentioned that they feel scared without DEPAK now. [Case Overview] ■ Objective: To provide various delicious dishes, including aged meat ■ Points of Challenge Resolution - Contributed to increased deliciousness - Successfully reduced waste of perishable ingredients - Contributed to the enhancement of product value through aging *For more details, please download the PDF or feel free to contact us.

"DEPAK" is the nickname for the high-voltage electrostatic induction generation device developed by Santech Giken. Products utilizing our unique technology offer various benefits, including improved food quality, work efficiency, and hygiene management. Using the electrical energy generated by the DEPAK charger (high-voltage electrostatic induction generation device), the cell activation and oxidation suppression effects of DEPAK help reduce drip loss and improve yield. Additionally, it suppresses discoloration and deterioration of food ingredients, allowing for long-term storage. Over time, the umami components increase, and maturation progresses at low temperatures. Furthermore, by storing at low temperatures and suppressing drip loss, bacterial growth is inhibited. [Strengths] - Prevents drip loss - Smoothens subsequent processes - Quick thawing while maintaining deliciousness - User-friendly operation that automatically switches to freshness preservation after thawing - Resistant to dirt and easy to clean - Prevents oxidation *For more details, please download the PDF or feel free to contact us.

Freezing technology has played an important role in food preservation for many years, but thawing is a process that occurs naturally. Just as ice melts naturally, frozen products will also thaw on their own if left unattended, so it has not been given much attention. However, in recent years, the issue of food loss has become a significant challenge in discussions about achieving a sustainable society. Against this backdrop, the evolution of thawing technology is becoming an important initiative not only to reduce food waste and prevent quality deterioration but also to decrease the labor required for thawing operations.

In the restaurant industry, it is important to maintain a consistent quality of the dishes served and to enhance customer satisfaction. In particular, variations in quality that occur during the thawing process can compromise the flavor and texture of ingredients, potentially affecting customer evaluations. Reducing food waste and controlling labor costs are also significant challenges in the food service industry. Our innovative thawing solution addresses these issues by preventing the deterioration of food quality and improving the efficiency of the thawing process. 【Usage Scenarios】 - Various dining establishments such as restaurants, cafes, and izakayas - Desire to maintain consistent quality of ingredients - Need to shorten thawing time and reduce labor costs 【Benefits of Implementation】 - Standardization of food quality, leading to improved customer satisfaction - Reduction of food waste and cost savings - Labor cost reduction through improved efficiency of thawing operations

In the food processing industry, maintaining food quality and improving yield are important challenges. Quality degradation and yield reduction during the thawing process can lead to significant losses. In recent years, the importance of thawing technology has increased from the perspective of reducing food waste. Our products achieve thawing that maximizes yield without compromising food quality. 【Usage Scenarios】 - Thawing frozen foods - Thawing seafood - Thawing meat - Yield improvement 【Effects of Implementation】 - Preservation of food quality - Improved yield - Reduction of food waste - Shortened thawing time

In the livestock industry, maintaining the quality of meat and processed products and improving yield during thawing are important challenges. Particularly, depending on the thawing method, there is a tendency for weight loss due to drip loss and a decrease in product value due to quality deterioration, making appropriate thawing techniques essential. Our solution contributes to improving the profits of livestock operators by reducing food waste and maintaining quality. 【Usage Scenarios】 - Thawing of meat - Thawing of processed foods - Thawing of frozen stored ingredients 【Benefits of Implementation】 - Reduction in thawing time - Improved yield by suppressing drip loss - Maintenance of product value by preventing quality deterioration

In the prepared food industry, maintaining food quality and texture is crucial. Quality degradation during the thawing process directly leads to a decrease in customer satisfaction. In particular, frozen prepared foods are significantly affected by the thawing method, making appropriate thawing techniques essential. Our solution has been developed to reduce food waste, prevent quality degradation, and decrease the labor required for thawing tasks. 【Usage Scenarios】 - Thawing frozen prepared foods - Improving texture - Reducing food waste 【Benefits of Implementation】 - Enhanced texture - Preservation of food quality - Improved work efficiency

In the setting of providing hospital meals and patient food, quality control of food and efficient operations are required. In particular, quickly and safely thawing large quantities of food is important for reducing food waste and ensuring smooth meal delivery to patients. Traditional methods such as natural thawing or certain thawing techniques can lead to deterioration in food quality and variability in thawing times, potentially decreasing operational efficiency. Our solution achieves efficient thawing while maintaining food quality. 【Usage Scenarios】 - Thawing frozen ingredients in hospital kitchens - Reducing thawing time in patient meal preparation - Reducing food waste 【Benefits of Implementation】 - Maintains food quality and provides safe meals to patients - Improves kitchen operations efficiency by reducing thawing time - Contributes to cost reduction by minimizing food waste

In the school lunch environment, there is a demand for efficiently thawing large quantities of ingredients and providing them safely. Particularly, within a limited timeframe, it is crucial to uniformly thaw large amounts of ingredients while maintaining food quality. Improper thawing can increase the risk of foodborne illness and compromise the taste and nutritional value of the food. Our solution has been developed to reduce food waste, prevent quality deterioration, and decrease the labor involved in the thawing process. 【Usage Scenarios】 - School lunch kitchens - Thawing large quantities of frozen ingredients - Maintaining food quality 【Effects of Implementation】 - Reduction of food waste - Prevention of quality deterioration - Increased efficiency in thawing operations

In the seafood processing industry, it is essential to thaw efficiently while maintaining freshness. Particularly when handling large quantities of seafood, the length of the thawing time significantly affects work efficiency and increases the risk of quality deterioration. The DEPAK Thawing Machine SC type achieves reduced thawing time and improved yield through uniform thawing and drip suppression. 【Usage Scenarios】 - Thawing large quantities of seafood in processing plants - Maintaining freshness after thawing - Improving work efficiency by shortening thawing time 【Benefits of Implementation】 - Reduced thawing time - Improved thawing yield - Enhanced work efficiency - Improved sanitary conditions

In the meat processing industry, issues such as reduced yield due to drip during thawing and variability in thawing time are challenges. Inconsistent thawing can affect product quality and decrease work efficiency. The DEPAK Thawing Machine SC type achieves uniform thawing through precise temperature control and airflow management. It suppresses drip and enables stable thawing regardless of the season. 【Usage Scenarios】 - Thawing large quantities of meat in meat processing plants - Reducing thawing time and improving work efficiency - Stabilizing quality and improving yield 【Benefits of Implementation】 - Improved thawing yield and reduced losses - Increased efficiency through standardized work processes - Improved sanitary conditions and enhanced quality

In food factories, there is a demand for improving the yield in the ingredient thawing process. Particularly when handling large quantities of ingredients, drip loss and quality degradation during thawing can lead to significant losses. The DEPAK thawing machine SC type achieves uniform thawing and suppresses drip loss through precise temperature control and airflow management. This results in improved yield and reduced ingredient loss. 【Usage Scenarios】 - Food factories that thaw large quantities of ingredients - Factories that want to reduce losses due to drip during thawing - Factories aiming to improve the efficiency of thawing operations 【Benefits of Implementation】 - Improved thawing yield - Reduction of ingredient loss - Enhanced work efficiency

In a butcher shop, it is important to provide customers with fresh and safe meat. Maintaining freshness is essential for preserving quality and reducing food waste. Drip during thawing can degrade the quality of the meat and worsen yield. The DEPAK thawing machine SCM Cube suppresses drip, maintains meat quality, and improves work efficiency. 【Usage Scenarios】 - Thawing of meat - Thawing of ingredients that need to be kept fresh 【Benefits of Implementation】 - Suppresses drip during thawing, improving quality - Reduces food waste - Improves work efficiency

In food factories, efficient defrosting operations are required while maintaining the quality of ingredients. Drip loss and quality degradation during defrosting can lead to decreased yield and increased costs. The SCM Cube suppresses drip loss through de-packing technology, achieving stable defrosting throughout the year. It contributes to improvements in quality and work efficiency. 【Usage Scenarios】 - Defrosting processes in food factories - Defrosting various ingredients - Improving quality and work efficiency 【Effects of Implementation】 - Improved defrosting yield - Reduced work time - Stabilization of quality

In the hospital kitchen, defrosting ingredients is routinely done to provide meals for patients. Particularly when handling large quantities of ingredients, managing defrosting time and maintaining quality become challenges. Uneven defrosting or the occurrence of drips can increase the risk of food quality deterioration and foodborne illness. The DEPAK defroster SCM Cube aims to enable uniform defrosting while preserving the quality of ingredients and improving kitchen work efficiency. 【Usage Scenarios】 - Hospital kitchen - Defrosting large quantities of ingredients - Reducing defrosting time 【Benefits of Implementation】 - Reduced defrosting time - Improved ingredient quality - Enhanced work efficiency

In restaurants, managing the freshness of ingredients is crucial, and reducing waste directly impacts profits. Particularly, ingredients that are frequently purchased or require a long cooking time pose challenges in maintaining freshness. 'Add-on DEPAK Fresh' suppresses oxidation and bacterial growth, keeping ingredients fresh for an extended period. This helps reduce food waste and contributes to increased profits. 【Usage Scenarios】 - Long-term storage of ingredients - Maintaining the freshness of prepared ingredients - Effective use of surplus ingredients 【Benefits of Implementation】 - Reduction of waste due to maintained freshness of ingredients - Improvement in yield of ingredients - Increased added value through the aging of ingredients

In the food processing industry, maintaining the freshness of ingredients and improving yield are important challenges. In particular, the deterioration of ingredients and the occurrence of waste loss during the processing stage lead to increased costs and pressure on profits. The Add-on DEPAK Fresh suppresses the oxidation deterioration and bacterial growth of ingredients, achieving long-term freshness retention. This contributes to improving yield and reducing waste loss. 【Usage Scenarios】 - Storage of ingredients in food processing factories - Maintaining the freshness of ingredients after thawing - Management of aged ingredients 【Effects of Implementation】 - Reduction of ingredient waste loss - Improvement of yield - Increased efficiency in inventory management through long-term storage

In the bento industry, it is important to maintain the freshly made flavor and provide consumers with delicious meals. In particular, fried foods and cooked ingredients can undergo oxidation over time, which may compromise their flavor and texture. Add-on DEPAK suppresses the oxidation of ingredients and helps preserve the flavor of bento for a longer time. 【Usage Scenarios】 - Manufacturing and storage of bento - Flavor preservation of fried foods and cooked ingredients 【Effects of Implementation】 - Improvement in bento quality - Reduction of food waste - Increase in customer satisfaction