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
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.
最新情報
We had participated in FOOMA JAPAN 2019 as an exhibitor.
2019年7月25日 最新情報
Santetsu Engineering Inc. exhibited at FOOMA JAAPAN 2019 held at Tokyo Big Sight from July 7 to 12. We all sin …
We are going to participate in FOOMA JAPAN 2019 as an exhibitor.
2019年7月8日 最新情報
Thank you for your continuous support. Santetsu Engineering is going to exhibit at FOOMA JAPAN 2019 held at To …
Mr. Shota Kodama, Chief Professor, has been inaugurated as an adviser of SANTETSU ENGINEERING INC.
2019年4月1日 最新情報
Syota Kodama, who is the chief professor in the Department of Regeneration and Transplant within the Faculty o …
We are going to exhibit in International Hotel and Restaurant Exhibition 2019.
2019年2月14日 最新情報
International Hotel and Restaurant exhibition is held at Tokyo International Exhibition Center. Santetsu Engin …
“2018 Meat Industry Exhibition”
2018年6月21日 最新情報
Held at Tokyo Big Sight for 3 days from 4/11 to 13 We exhibited at “2018 Meat Industry Exhibition” …
