We create delicious soft dried fish that is one level up compared to traditional methods using the Fresh Maturation Method (R)!
The special low-temperature cold wind dryer "Taste Modifier" produces delicious soft dried fish that is a step up from conventional methods using the fresh ripening method (R). It is suitable for fish with low fat content and can add value to underutilized fish and non-standard products (such as hoki, gulkun, etc.). 【Features】 ■ HACCP-compliant specifications - Eliminates odors in the chamber and from the dried fish, and controls bacteria - Wash cleaning and use of ozone ■ High productivity - The internal fan with winglets eliminates drying inconsistencies (Patent No. 7037202) - Dried fish can be produced unattended at night - Cart separation allows for easy operation by anyone *Please be sure to try the deliciousness at our showroom! *For more details, please refer to the PDF materials or feel free to contact us.
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【Lineup】 ■KF-2000 200V20A ■KFR-5000W 200V30A ■Includes 2 dedicated carts *Please be sure to try the deliciousness at our showroom! *For more details, please refer to the PDF document or feel free to contact us.
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*Please come and try the deliciousness at our showroom! *For more details, please refer to the PDF document or feel free to contact us.
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Download All Catalogs![[Latest Version] Taste Modifier Introduction Materials](https://image.mono.ipros.com/public/catalog/image/01/540/698551/IPROS53068182903152847912.jpeg?w=120&h=170)
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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)
