Over 20 years of quality and performance since its release! Amazing -3°C defrosting! Preservation and aging without freezing! DePack freshness preservation machine SS series.
To maintain the freshness of food, it is considered best to rapidly freeze it while it is still fresh. As a result, rapid freezing technology has been continuously developed and is gaining attention. On the other hand, thawing methods are often done using running water, room temperature, partial thawing, or microwaves, which can lead to issues such as the loss of flavor components, bacterial growth, cell membrane destruction, and uneven thawing, ultimately degrading the quality of ingredients that were frozen in good condition. The electrostatic thawing machine SE-DEPAK can thaw proteins at minus 3°C and uses weak static electricity at 10,000 volts during thawing to suppress the destruction of food cell membranes, thereby reducing the generation of drip, which is a flavor component. Additionally, it provides uniform thawing without unevenness, and during storage after thawing, it has effects such as antibacterial properties, freshness maintenance, and maturation. It is the ideal device for effectively utilizing ingredients with needs such as "I want to thaw only what I need," "I want to eliminate the hassle of thawing," "I want to plan my thawing," "I want to enhance the taste of ingredients," "I want to reduce waste," and "I want to purchase in bulk when prices are low."
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basic information
【☆Defrosting at Minus Temperatures!?】 It promotes the activation of food at the molecular level, allowing defrosting at minus 3°C. Frozen shrimp, for example, can be defrosted to a plump state even while the outside remains frozen! When defrosting chicken or tuna, there is less drip, reducing waste. 【☆Simultaneous Preservation and Aging After Defrosting!】 It activates the enzymes contained in the proteins of the ingredients, allowing for meat aging. This increases deliciousness and also extends shelf life. Since it does not damage the cells of fresh food, strawberries can maintain their freshness for as long as 30 days. It also retains umami, increasing the sugar content in fruits. 【☆Suppressing Oxidation to Prevent Discoloration for Long Periods!】 It suppresses oxidation using static electricity, preventing discoloration. The effect lasts even when taken out of the storage.
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Delivery Time
P4
Applications/Examples of results
Hotels, restaurants, yakiniku restaurants, bakeries, cake shops, deep-sea vessels, hospitals, nursing facilities, and school cafeterias ≪Effects on Food≫ 【Meat and seafood… Aging promotion, long-term preservation, freshness retention】 【Milk and dairy products… Long-term preservation, freshness retention】 【Fresh cream and custard cream… Can be preserved!】 【Chicken eggs… Can freeze egg yolks and egg whites, long-term preservation, freshness retention】 【Grains… Can thaw and preserve frozen bread dough with yeast】 【Root vegetables… Long-term preservation, freshness retention】 【Legumes… Increase in soy milk sweetness (16 degrees), significant reduction in the cost of making red bean paste】 【Vegetables, fruits, mushrooms, seaweed… Long-term preservation, freshness retention, no need for humidification】 【Frozen raw materials: meat and seafood… Significant reduction in drip during thawing, long-term preservation after thawing】 【Others… Long-term preservation of cooked foods and semi-cooked products】
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Company information
We are a consulting partner that supports "companies and organizations aiming to create safe and secure quality products that lead to consumer trust" by establishing advanced hygiene environments, such as the introduction of HACCP systems in medical and production settings. Please feel free to contact us regarding any inquiries about our products. (General Incorporated Association Sapporo City Food Sanitation Association Member)