Utilizing our unique heat pump development technology, we have achieved -55°C. Balancing compactness and high performance! High-performance and high-quality freezing performance.
The "F55-10" is a rapid freezing machine that operates at -55℃. Our company can custom-manufacture equipment with processing capacities ranging from 5kg/H to 1t/H, tailored to the scale and application of our customers, with a wide range of options available. Additionally, we can propose various optional devices suitable for the working environment (such as electric lifters and dedicated carts) with optimal designs. 【Features】 ■ Preservation of food quality ■ Reduction of food waste ■ Reduction of ingredient drop ■ Reduction of food additives ■ Safe supply of seasonal ingredients *For more details, please refer to the PDF materials or feel free to contact us.
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【Other Features】 ■ Freshness preserved ■ Labor-saving ■ Nationwide distribution of local specialties ■ New product development *For more details, please refer to the PDF document or feel free to contact us.
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【Past Delivery Achievements】 ■ Ice Candy Prototype "F55-25" ■ Pack for Online Sales "F55-25" ■ Frozen Sales of Pork Fillet Sushi Rolls "F55-10" ■ Frozen Storage for Whole Beef Purchase "F55-10" ■ Frozen Sales of Handmade Dumplings "F55-5" ■ Purchase of Demo Machine for Sales "F55-5" ■ Frozen Sweet Potatoes for Sales "F55-10" ■ Frozen Ise Lobster for Sales "F55-1000" ■ Frozen Storage "F55-5" ■ For Ceramics "F55-1000" ■ Purchase of Demo Machine for Sales "F55-5" ■ Frozen Eel for Sales "F55-5" ■ Menu Development "F55-10/FT-10" ■ For Kaiseki Cuisine "F55-5" ■ Frozen Food Development Delivery "F55-25" ■ Frozen Nodoguro "F55-500" ■ Frozen Storage of Udon "F55-10" ■ Frozen Storage of Bonito Sashimi "F55-10" *For more details, please refer to the PDF document or feel free to contact us.
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We provide an industry-leading innovative -55℃/-75℃ liquid rapid freezing machine through our unique heat pump development technology. Our ultra-low temperature rapid freezing technology suppresses drip during thawing, preserving the seasonal freshness and flavor. This greatly contributes to reducing food waste and improving food safety (such as measures against Anisakis).