Rapid freezer 'Tōmin' that preserves the quality of ingredients with liquid freezing at -30°C.
Features
- "Freezing technology that is overwhelmingly faster than air freezing at -30°C.
- Minimal cell damage to ingredients, maintaining high quality.
- A lineup of medium to large capacity for wholesalers, food processors, and producers.
Details
- Liquid freezing is an original technology patented by Technican.
- The liquid freezing machine "Frozen Sleep" freezes food even faster than conventional air-cooled rapid freezing.
Reasons for choosing rapid freezing with Frozen Sleep
It lies in the "overwhelming freezing quality."
Ingredients such as meat, fish, and vegetables contain moisture, which turns into ice crystals when frozen.
In the case of slow freezing with air cooling,
a slow freezing speed causes large ice crystals to expand and damage cells, significantly degrading quality. This leads to drip loss. For example, when thawing normally frozen beef or horse mackerel, drip (umami components) seeps out.
With Frozen Sleep,
the overwhelming freezing speed results in smaller ice crystals.
For more details, please contact us.