Basically, do not bring dirt into the storage area and do not increase bacteria inside!
Introducing the HACCP-compliant specifications of the special cold air dryer "Taste Modifier." After work is completed, the internal parts can be easily removed, allowing for high-level water washing and cleaning inside the unit. Additionally, drying is done using low-temperature cold air, utilizing a temperature level from 3°C refrigerated dehumidification and low-temperature storage. 【HACCP-compliant specifications】 ■ Fundamentally, it prevents dirt from being brought into the unit and does not allow bacteria to multiply inside. ■ Maintains high-level water washing and cleaning capability inside the unit. ■ Carefully selects the materials of used parts and equipment to ensure they are resistant to seawater, unaffected by ozone, and suitable for food. This information will be disclosed at the time of product sale based on these three points. ■ Adopts a new type of ozone lamp UV, maintaining a concentration of 0.7 ppm inside the unit, standardized across all three models. *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)