A must-see for restaurants, retailers, and cooking facilities that handle salmon and trout! Let's implement measures and prevention against the Japanese sea tapeworm with rapid freezing at -20°C for 24 hours!
When consuming raw salmon or trout (sakura trout), there is a risk of food poisoning caused by a parasite known as the Japanese sea tapeworm (also called "sanada mushi"). Symptoms may include mild gastrointestinal issues such as diarrhea and abdominal bloating, and restaurants, retailers, and cooking facilities need to implement thorough preventive measures. ■ Prevention methods for the Japanese sea tapeworm Freezing (at a core temperature of -20°C for more than 24 hours) Slow freezing can degrade the quality upon thawing, but with the "Re-Joyce Freezer," rapid freezing at -35°C allows for safe and delicious raw fish to be served even after thawing. 【Usage】 Freezing salmon and trout (sakura trout) *We also offer test and rental services, so please feel free to contact us. *For more details about the machine, please download the PDF.
Inquire About This Product
basic information
【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.
Price range
Delivery Time
Applications/Examples of results
For more details, please refer to the external link or PDF document, or feel free to contact us.
catalog（4）
Download All Catalogs
Company information
We provide solutions for food freezing and cooling equipment, offering customized options that consider usability to meet our customers' needs.