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.
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【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.
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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)
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