Effects on variety of food safety and storage

Depak that gives tremendous effects to most of the food which carries the possibility to be a standard product that keeps freshness or thaws food.

We picked up representative food and will show the main effects of the kind of food respectively in the following figures.

Thawing

It is possible to thaw food overnight regardless of the thickness and amount of frozen food.
It is possible to suppress the difference in temperature between the surface and the inside within about 3 degrees.
It is possible to thaw food to any degrees as customers wants. (From -5 °C to -1°C as semi-frozen or from 0°C to 5°C as complete thawing)
As water is not used, inside of the machine is sanitary and easy to clean.

Kind	Kinds of food	Main effects
Meat	Beef, pork, chicken	Drip reduction, improvement of yield rate, prevention of discoloration, suppression of bacteria proliferation
Fishes	Turban shells, abalones, tunas, sea urchins, salmons, cutlets, shrimps, squids, octopuses, crabs, scallops, young sardines	As above
Egg	Egg yolk, egg white	Prevention of discoloration, suppression of bacteria proliferation, thawing uniformly
Fruits and vegetables	Cut vegetable, mushrooms	As above
Confections	Japanese confectionery, western confectionery	Suppression of bacteria proliferation, prevention of discoloration and drying

Kind	Kinds of food	Main effects
Meat	Beef, pork, chicken	Maturity, suppression of bacteria proliferation, prevention of discoloration
Fishes	Turban shells, abalones, tunas, sea urchins, salmons, cutlets	As above
Fruits and vegetables	Strawberry, melons, mangos, leaf vegetables	Increase of sweetness, prevention of drying, keeping their texture
Confections	Japanese confectionery, western confectionery	Suppression of bacteria proliferation, prevention of discoloration and drying