Freezing at high speed while preserving the freshness of ingredients
Kulow System Co., Ltd.
About This Product
■Features
- Fast freezing technology that is overwhelmingly faster than air freezing at -30℃.
・Maintains high quality with less cell damage of ingredients.
・Medium to large capacity lineup for wholesalers, food processing, and producers.
■What is cryosomnia?
Pioneer of liquid freezing machine “Freezing”. Liquid freezing is Technican's original patented technology. The liquid freezer ``Freezing'' freezes food even faster than normal air-cooled quick freezing.
■Why rapid freezing is chosen for cryosomation
This is due to its "overwhelming frozen quality." Foods such as meat, fish, and vegetables contain water, and when frozen, that water turns into ice crystals.
■For air-cooled slow freezing
If the freezing speed is slow, the ice crystals expand greatly. It damages the cells and significantly reduces their quality. This is the cause of drips...For example, when frozen beef or horse mackerel is defrosted, the drips (umami ingredients) ooze out. With cryosomation, it is possible to suppress the expansion of ice crystals to the maximum due to the overwhelming freezing speed. It hardly destroys cells and maintains quality. It is possible to freeze and thaw without losing the drip (umami ingredients).
■About heat conduction
"Heat conduction" is essential when talking about rapid freezing. Simply put, it is a phenomenon of heat transfer, in which heat moves from a high-temperature area to a low-temperature area. In other words, freezing can also be said to remove heat. It is no exaggeration to say that this "power to absorb heat" influences the quality of quick freezing.
■A story about heat conduction that can be learned in the sauna
You won't get burned if you take a sauna at 90 degrees Celsius, but you will get burns if you touch 90 degrees Celsius hot water. Although the temperature is the same when you look at it with a thermometer, the sensation of heat is different for air and liquid. The speed at which heat is transferred is overwhelmingly faster in liquids than in gases. Cryosomation applies the thermal conductivity of liquids to freezing. It is possible to freeze food even more rapidly than general air-cooled quick freezing.
Technican's cryo-sleep reduces the amount of drip to about 1/10. That's why cryosomation is a liquid freezing technology that changes the label of ``freezing = not delicious.''
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Product
Freezing at high speed while preserving the freshness of ingredients
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Handling Company
Kulow System Co., Ltd.
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Categories
1 Models of Freezing at high speed while preserving the freshness of ingredients
| Product Image | Part Number | Price (excluding tax) |
|---|---|---|
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Cryosomnia |
Available upon quote |
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About Company Handling This Product
- Japan