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.
最新情報
(日本語) 国際ホテル・レストランショー 2019 展示のお知らせ
Thursday February 14th, 2019 最新情報
Sorry, this entry is only available in Japanese.
(日本語) FOOMA JAPAN 2018 出展致しました
Thursday June 21st, 2018 最新情報
4/11～13の3日間、東京ビッグサイトにて開催された 「2018 食肉産業展」に出展いたしました。 弊社ブースにご来場いただきました大勢の皆様に 社員一同心より御礼申し上げます。 ご興味を持って頂けましたら、テスト等含 …
(日本語) FOOMA JAPAN 2018 出展致します！
Friday May 25th, 2018 最新情報
Sorry, this entry is only available in Japanese.
(日本語) 2018 食肉産業展 出展いたしました
Monday April 23rd, 2018 最新情報
Sorry, this entry is only available in Japanese.
(日本語) 新製品 DEPAK熟成庫 500WA 発売
Friday April 6th, 2018 プレスリリース最新情報
Sorry, this entry is only available in Japanese.
