Freezing without vacuum sealing is also okay! There's no need to add things like akamoku for odor removal.
We would like to introduce the quality of seafood bowls and sashimi frozen from zero degrees. Typical liquid cooling systems use propellers for stirring, but in the -30°C range, the liquid becomes viscous, making it difficult to flow. In contrast, our freezing machine stirs the liquid while oscillating the gondola containing the food up and down, significantly increasing the flow speed on the surface of the food. We have included details about the products and images of seafood bowls and sashimi before and after freezing in the catalog. Please download it and take a look. [Key Points for Rapid Freezing of Food] ■ Liquid Temperature ■ Flow Speed ■ Heat Exchange Efficiency *For more details, please download the PDF or feel free to contact us.
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We are a technology-driven company specializing in ultra-fast freezing solutions, including rapid freezers and liquid freezing systems, designed to enhance the value of food products. The quality of frozen food is largely determined by freezing speed. By leveraging our proprietary liquid freezing technology, we significantly reduce drip loss and preserve texture, flavor, and freshness after thawing. Beyond equipment supply, we provide end-to-end support — from freezing process design to food production setup and business development. We help food manufacturers, central kitchens, and F&B operators improve product quality, reduce waste, and expand their market opportunities.
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