A must-see for restaurants, retailers, and cooking facilities that handle flounder! Let's take measures to prevent and address Kudoa in raw fish with rapid freezing at -35°C for 4 hours!
Food poisoning caused by Kudoa septempunctata, which parasitizes the muscle of flounder, tends to increase from August and is particularly common in September and October. Symptoms include nausea, vomiting, and diarrhea, and restaurants, retailers, and cooking facilities need to implement thorough measures. ■ Prevention methods for Kudoa septempunctata Heating (at a core temperature of 75°C for 5 minutes) Freezing (at a core temperature of -20°C for more than 4 hours) Slow freezing can deteriorate the quality upon 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 flounder, mackerel, saury, bonito, sardines, horse mackerel, salmon, cod, squid, etc. * We also offer test 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 Liquid Freezers】 ■ 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.