High productivity! The drying and 3°C refrigerated dehumidification function enhances work efficiency, allowing for the production of dried fish unattended at night.
We would like to introduce the features and characteristics of the special cold air dryer "Taste Modifier." It eliminates uneven drying and can produce soft dried fish in as little as one hour, with the option for batch operation using a cart separator. Additionally, it creates high-value-added products. It can remove moisture evenly without hardening the surface of the ingredients. 【Features】 ■ Internal temperature and humidity: Low-temperature cold air around 45% humidity ■ Refrigeration function: Temperature at +3°C, humidity ranging from 60% to 100% ■ Digital timer: Displays the remaining drying time digitally during operation ■ Unique technology that eliminates uneven drying during the drying process ■ New ozone UV lamp: 5 seconds OFF, 0.2 seconds ON, adjusted to an internal concentration of 0.7 ppm *For more details, please download the PDF or feel free to contact us.
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【Other Features】 ■ Cart Separation System: Reduces the weight of a medium box unit carrying 130 medium-sized mackerel to just about 3 kg of force, from approximately 41 kg. ■ Manufactured in compliance with HACCP standards. ■ Product warranty and after-sales service: 1-year warranty certificate from GSK manufacturing, production line inspection report. *For more details, please download the PDF 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)
