Remove moisture contained in food uniformly without hardening the surface of the ingredients!
Introducing the performance characteristics of the special cold air dryer "Taste Modifier." It enhances the texture of ingredients, elevating their deliciousness. Additionally, it can extend the shelf life, contributing to food waste reduction. Research on the various effects created by the functions of this product has been conducted through a joint study among local government food research institutes, Setsunan University, and our company, with findings such as comparative analysis of umami components and evaluation of the sterilization effect of ozone on food being published in academic papers. 【Performance Characteristics】 ■ All-weather type that is not affected by weather conditions ■ Capable of removing moisture from food at the same time every day ■ Achieves higher quality product creation and productivity ■ Enables uniform distribution of soft air over long distances ■ Prevents surface hardening of ingredients *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)
