DEPAK thawing and freshness retention technology
  • 解凍
  • 鮮度保持
  • 熟成
  • DEPAKの効果

Cost reduction

Cost reduction

After thawing, the freshness is kept as it is, and the loss due to oxidation deterioration is reduced, and the working efficiency is also improved to reduce the cost.

Improvement of taste

Improvement of taste

While reducing the outflow of umami ingredients and maintaining the original taste of the material for a long time, umami improvement due to the aging effect can also be expected.

Contribute to safety

Contribute to safety

The reduction of preservatives, etc., as well as the improvement of hygiene due to the reduction of drips and the growth of microorganisms, brings about safety and security.

Work is easy!

Improvement of taste

Just put the frozen ingredients and press the switch! It will switch to the freshness holding mode automatically when the decompression is over. There is no need to move it.

最新情報

“2019 FOOMA JAPAN” held at Tokyo Big Sight

We exhibited at “2019 FOOMA JAPAN” held at Tokyo Big Sight from July 9 (Tue) to 12 (Fri). Thanks t …

Mr. Shota Kodama, Chief Professor, has been appointed as an adviser to SANTETSU ENGINEERING INC.

Fukuoka University School of Medicine, Department of Rehabilitation and Transplant Medicine, April 1, 2019 Pro …

2019 International Hotel and Restaurant Exhibition held at Tokyo International Exhibition Center

2019 International Hotel and Restaurant Exhibition held at Tokyo International Exhibition Center Whatsang Ltd. …

“2018 Meat Industry Exhibition”

Held at Tokyo Big Sight for 3 days from 4/11 to 13 We exhibited at “2018 Meat Industry Exhibition” …

Language:

  • 日本語
  • English
  • 中文
PAGETOP
Copyright© SANTETSU ENGINEERING Inc. 2017 All Rights Reserved.