Attention restaurants, retailers, and cooking facilities handling fresh seafood! Let's implement measures and prevention against Anisakis in raw fish with rapid freezing at -35°C for 20 hours!
In Japan, where sashimi and sushi are popular, food poisoning caused by Anisakis, a parasite found in fresh seafood, occurs in an estimated 7,000 cases annually. Symptoms include abdominal pain, nausea, and vomiting, and in severe cases, there can be vomiting of blood, making it essential for restaurants, retailers, and food preparation facilities to implement thorough preventive measures. ■ Prevention methods for Anisakis Heating (at a core temperature of 60°C for 1 minute) Freezing (at a core temperature of -20°C for more than 24 hours, or -35°C for 20 hours) Slow freezing can reduce the quality of thawing, but with the 'Re-Joyce Freezer', rapid freezing at -35°C allows for the safe and delicious serving of raw fish even after thawing. 【Uses】 Raw consumption of mackerel, Pacific saury, bonito, sardines, horse mackerel, salmon, cod, squid, etc. *We also offer testing and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.
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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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We provide solutions for food freezing and cooling equipment, offering customized options that consider usability to meet our customers' needs.