Solving the food waste problem with special drying! Suitable for various ingredients such as fish, meat, and vegetables!
[HACCP Compliant] "Drying" before freezing to preserve the flavor of ingredients. A special cold air drying machine (Patent No. 7037202) that evenly blows air in a short time.
The "KFR-5000W/KF-2000" is a special cold air drying machine (dried fish dryer) that removes bacteria in the chamber using a built-in ozone ultraviolet lamp, maintaining deodorizing effects. It achieves the ideal conditions for delicious dried fish at a temperature of 20°C and humidity of 45% through a "twin dehumidification method," efficiently extracting moisture evenly from the center of the ingredients, allowing for soft dried fish to be completed in as little as one hour. Furthermore, with industry-leading airflow, it uniformly dries various ingredients such as fish, meat, vegetables, and fruits. Semi-dry, soft dried fish, and many other products available! 【Features】 ■ Mercury-free sterilization and deodorization using ozone UV lamp (patented) ■ Efficiently achieves appropriate moisture activation levels ■ Eliminates drying unevenness through industry-leading airflow usage (patented) ■ Improved work efficiency and hygiene with a new system ■ Combination of automatic switching between 20°C cold air drying and 3°C refrigerated dehumidification ■ Water washing and material optimization *For more details, please refer to the PDF document or feel free to contact us.
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【Features of GSK Original Shelf Net】 ■ Prevents products from slipping and falling through the mesh ■ After drying, food is less likely to stick to the mesh ■ Corners are finished with consideration for hands and cloth ■ Made of rust-resistant SUS-304 material *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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The Taste Modifier® is a "special cold air dryer" that creates the optimal sun-drying environment. It eliminates uneven drying during the drying process and finishes uniformly in as little as 1 hour. Patent No. 7037202 【Features】 1. Low-temperature cold air inside the chamber 2. Humidity inside the chamber around 45% 3. Air circulation at 2 m/s in four directions 4. Sterilization and deodorization with air containing ozone 【Four Uses】 1. Making soft dried fish: 1 to 3 hours (Black throat seaperch, Kinmedai) 2. Reducing moisture activation: 40 minutes or more (Prosciutto, Fugu sashimi) 3. Semi-dry: 5 hours or more (Karasumi, Firefly squid) 4. Smoking with liquid smoke: 1 hour or more (Smoked fish)