Why not extend the shelf life of fermented foods with short expiration dates, like kimchi and natto, by freezing them?
Natto is fermented by natto bacteria, while kimchi is fermented by lactic acid bacteria, which creates their unique umami flavors. At refrigeration temperatures (below 10°C), fermentation continues, but at freezing temperatures (below -15°C), fermentation stops, allowing for a significant extension of the shelf life from a few days to several months. [Examples of Use] - Development of frozen natto and frozen kimchi for general consumers - Improvement of food condition during transportation, etc. *We also offer testing and rental services, so please feel free to contact us. *For details about the machines, please download the PDF.
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【Features of Liquid Freezers】 ■ Thermal conductivity is approximately 20 times greater compared to conventional air blast methods ■ Rapid freezing while maintaining freshness is possible ■ Usable for various foods, including not only fresh fish but also 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.