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 technologies are continuously being developed and gaining attention. On the other hand, thawing methods often include running water, room temperature, partial thawing, and microwaving, 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 degrees Celsius 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 an optimal 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 activates 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! Defrosting chicken and tuna results in minimal drip loss, reducing waste. 【☆Simultaneous Preservation and Aging After Defrosting!】 It activates the enzymes in the proteins of the ingredients, allowing for meat aging. This enhances flavor and extends shelf life. Since it does not damage the cells of fresh produce, strawberries can maintain their freshness for an astonishing 30 days. It also retains umami, increasing the sugar content in fruits. 【☆Suppressing Oxidation to Prevent Discoloration for Long Periods!】 It suppresses oxidation and prevents discoloration using static electricity. The effects continue even when taken out of the storage.
Price information
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Delivery Time
P4
Applications/Examples of results
Hotels, restaurants, yakiniku shops, 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… Frozen egg yolk and egg white can be thawed; long-term preservation; freshness retention】 【Grains… Thawing and preservation of frozen bread dough with yeast】 【Root vegetables… Long-term preservation; freshness retention】 【Legumes… Increase in soy milk sugar content (16 degrees); significant reduction in the cost of making red bean paste】 【Vegetables, fruits, mushrooms, algae… Long-term preservation; freshness retention; no need for humidification】 【Frozen ingredients: meat and seafood… Significant reduction in drip during thawing; long-term preservation after thawing】 【Others… Long-term preservation of cooked foods and semi-cooked foods】
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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 with any inquiries regarding our products. (General Incorporated Association Sapporo City Food Sanitation Association Member)