We conducted a liquid rapid freezing test using tuna fillets and blocks.
We often receive inquiries asking, 'Is it possible to achieve good freezing even when sashimi is placed on a tray during liquid rapid freezing?' Therefore, we conducted an examination to see how the presence or absence of a tray affects the process. Our liquid freezing machine has a thermal conductivity approximately 20 times greater than that of conventional air blast methods, allowing for rapid freezing while maintaining freshness. It can be used for various foods, including fresh fish, meat, vegetables, and processed products. [Verification details: Tests using sliced bonito and tuna blocks] - Visual differences immediately after rapid freezing and immediately after thawing - Measurement of weight after thawing - Comparison of the time taken to reach -18°C from 5°C - Surface comparison - Taste comparison *For more details, please refer to the external link or PDF materials, or feel free to contact us.
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【Features of the Liquid Freezer】 ■ Thermal conductivity is approximately 20 times greater than conventional air blast methods ■ Rapid freezing while maintaining freshness is possible ■ Usable for various foods, including fresh fish, meat, vegetables, and processed products *For more details, please refer to the external link or feel free to contact us.
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For more details, please refer to the external link or PDF document, or feel free to contact us.
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We provide solutions for food freezing and cooling equipment, offering customized options that consider usability to meet our customers' needs.