For hygiene management of low-temperature cooked foods! Rapid cooling from 55℃ to 20℃ in 100 minutes with the 'VE Freezer' - Subsidies available - ~Roast beef case study~

The "VE Freezer" is equipped with a differential pressure cooling system that achieves rapid cooling in a short time by directly applying a large amount of cold air to food immediately after heating.
For low-temperature cooked products like roast beef, temperature management is crucial, and the Food Sanitation Act (for heated meat products) mandates that the time spent at a core temperature between 25°C and 55°C must be kept within 200 minutes. The VE Freezer cools from 55°C to 20°C in just 100 minutes, ensuring safety at a speed that greatly exceeds this standard. After cooling, it automatically switches to a refrigeration operation, allowing it to be used as a storage unit.
Additionally, it supports rapid freezing at "−35°C," balancing reduced freezing time with quality preservation.
Short operation times and labor-saving features lead to improved production efficiency and reduced labor costs. These benefits may qualify for the Small and Medium Enterprise Labor-Saving Investment Subsidy, enabling the simultaneous achievement of enhanced hygiene standards and labor savings while keeping introduction costs low through subsidy utilization.
We also have a test room available, so you can verify the actual performance of the equipment. Please feel free to contact us.
Contact:
MP Engineering Co., Ltd.
info@vefreezer.com
03-4335-7225 (main line)


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Our VE freezer is a rapid freezing machine that specifies its freezing capacity. It has excellent freezing capabilities and uses high-durability components and structures suitable for food factory grade. As a result, the chilling time is very short, and it features a surface freezing function for meat slicing, allowing for the freezing of food at its highest quality. In this way, the VE freezer, which combines efficiency and reliability, will be an optimal partner in any food processing environment.
Low-temperature cooked products such as roast beef must keep the center temperature below 25 to 55°C for no more than 200 minutes according to food sanitation laws. The VE freezer cools from 55°C to 20°C in about 100 minutes, significantly exceeding the standards. After cooling, it automatically switches to a refrigeration mode, making it usable as a storage unit. Additionally, it supports rapid freezing at -35°C, achieving both time reduction and quality preservation.