Revised Food Sanitation Act HACCP-compliant model! Equipped with new features to further enhance productivity.
The "KF-1000" is a special cold air dryer that removes bacteria from the interior using a built-in ozone ultraviolet lamp, maintaining deodorizing effects. It can be washed internally with a water hose, keeping it clean at all times. The soft wind of 2 meters per second, which is ideal for creating dried goods, evenly distributes air to all products without variation and circulates in four directions—up, down, left, and right—achieving drying in as little as one hour. 【Features】 ■ Ozone sterilization and deodorization ■ Improved drying uniformity with a functional fan ■ Dual function of refrigeration and dehumidification with automatic switching ■ Capable of incorporating a car separation system ■ Drain plate to prevent outside air intrusion *For more details, please refer to the PDF document or feel free to contact us.
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【Exhibition Information】 ■Exhibition Name: 26th Japan International Seafood Show ■Venue: Tokyo Big Sight East Hall 5 & 6 ■Booth Number: F-29 ■Date: August 21 (Wednesday) to August 23 (Friday), 2024 ■Time: 10:00 AM to 5:00 PM (until 4:00 PM on the last day) We will be exhibiting at the Japan International Seafood Show held from August 21 to 23. We look forward to meeting you all. *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)