Uniform drying to eliminate dryness unevenness and a homogeneous finish achieved through twin dehumidification!
The special cold air dryer "Taste Modifier" creates an optimal sun-drying environment. It features a water washing structure with no leaks, ensuring safety and peace of mind with HACCP compliance. Equipped with a new ozone UV lamp, it uses a discharge method that is mercury-free and resistant to refrigeration. The lamp has a long lifespan of about 5 years. It achieves high productivity and creates high value-added products. 【Features】 ■ Low temperature cold air ■ Internal humidity around 45% ■ Circulates air at 2m per second in four directions ■ Disinfects and deodorizes with air containing ozone *For more details, please download the PDF or feel free to contact us.
Inquire About This Product
basic information
For more details, please download the PDF or feel free to contact us.
Price range
Delivery Time
Applications/Examples of results
【Usage】 ■ To make soft dried fish, 1-3 hours, Nodoguro (blackthroat seaperch) and Kinki (thornyhead) ■ To lower moisture activity value, 40 minutes or more, prosciutto and fugu sashimi ■ Semi-dry, 5 hours or more, karasumi (dried mullet roe) and hotaru ika (firefly squid) ■ Smoking with liquid smoke (style), 1 hour or more, smoked fish products *For more details, please download the PDF or feel free to contact us.
catalog（1）
Download All Catalogs
Company information
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)