For preserving the quality of beef, pork, and chicken, and for food poisoning prevention! Rapid freezing technology of VE freezers.
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)

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The VE-F15 is equipped with remote control and monitoring functions, allowing for safe operation and supervision even from a distance. In this way, the VE freezer, which combines efficiency and reliability, will surely become the optimal partner in any food processing environment.




