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
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
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!
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.
Santetsu Engineering Inc. exhibited at FOOMA JAAPAN 2019 held at Tokyo Big Sight from July 7 to 12. We all sin …
Thank you for your continuous support. Santetsu Engineering is going to exhibit at FOOMA JAPAN 2019 held at To …
Syota Kodama, who is the chief professor in the Department of Regeneration and Transplant within the Faculty o …
International Hotel and Restaurant exhibition is held at Tokyo International Exhibition Center. Santetsu Engin …