High-quality freezing technology that changes the conventional concept of "freezing" transforms cooking methods and distribution, expanding business opportunities.
■Features This is a liquid rapid freezing machine that efficiently freezes food items, from vegetables and fruits to meat, fish, and prepared dishes, by immersing packed ingredients in a non-freezing liquid at -30°C. ■Rapid liquid freezing achieves overwhelming speed and creates new possibilities By immersing ingredients in a specially cooled freezing liquid at -30°C, this rapid liquid freezing machine (alcohol brine freezing) enables quick freezing without compromising food quality. Compared to conventional freezers, it significantly reduces freezing time and minimizes quality degradation during freezing, ensuring that the quality remains unchanged after thawing. ■Liquid has about 20 times the thermal conductivity of gas The moisture contained in food crystallizes into ice as heat energy is removed. The freezing speed of liquid is approximately 20 times faster than that of gas, and using freezing liquid allows for smaller ice crystals, minimizing damage to the cells within the food. As a result, the recovery during thawing is excellent, achieving quality that is unchanged from before freezing.
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■The speed of freezing is the "key to quality" - high-precision freezing creates added value. ●Minimizing drip to preserve deliciousness. Rapid liquid freezing minimizes the impact on the ingredients being frozen, reduces drip, and maintains freshness, taste, texture, and appearance, thereby improving yield. This also expands the possibilities of providing consistent deliciousness and quality even after thawing. ●Reforming production processes leads to improved quality and cost reduction. Bringing seasonal ingredients to the table throughout the year. It is possible to provide ingredients sourced at their peak freshness year-round without losing their deliciousness. - By purchasing in bulk during the inexpensive peak season, cost reductions can be achieved. - By utilizing freshly caught ingredients without waste, loss can be minimized. ●Manufacturing and storage during free time. Producing during free time and rapidly freezing ensures quality preservation. By manufacturing during off-peak periods, it is possible to provide the same quality as freshly made products without rushing or keeping customers waiting during busy periods. ■Comparison of freezing times. Freezing of ingredients begins at -1°C and is nearly complete at -5°C. If the time spent passing through the maximum ice crystal formation zone (the temperature range where ice crystals form) is prolonged, as in slow freezing, the ice crystals grow larger and damage the ingredients.
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