High-quality freezing in the temperature range of -18°C to -25°C.
Effects and Features
- ● Using ordinary refrigerators can get the effect of quick freezing
- ● Freezing without damaging cells
- ● Energy saving and environmental protection, reducing Co2 emissions
※Compared with the rapid freezing device at -60°C
It does not require rapid freezing at -50 ° C to -60 ° C, and can use the existing freezer (-18°C to -25°C) to achieve high freshness.
01 The principle of DENBA + under freezing point
DENBA + uses a unique technology to form electrostatic waves in the refrigerator. Under the influence of fine electronic vibrations, water molecules will not solidify (ie, freeze) even in the temperature range below the freezing point of 0 ° C ~ -4 ° C. . Because the electrostatic wave environment is formed, it can prevent the oxidation of food ingredients and also has the effect of inhibiting the proliferation of bacteria. DENBA + uses this technology to create an environment in which ingredients are kept fresh and matured.
02 Temperature comparison when DENBA + freezes
It will not freeze to -4 ° C. After freezing, the freezing speed will be faster than ordinary freezing. By giving DENBA technology to the ingredients, it does not damage the cells during freezing and keeps the ingredients fresh.
- Setting temperature： -35 degrees
- Ingredients： Beef
- Content of library： length 8 × width 5 × height 3.5(meters)
- Red line： DENBA+ freezing, shortening the time required for freezing by 20%
- Blue line： ordinary freezing
03 Increase freshness of food through high freshness freezing and expand sales channel quality
※The application of DENBA + to sea freight and land transportation (refrigerated and frozen trucks) makes it possible to transport fresh ingredients around the world.
01 DENBA + generates electronic energy and electronic micro-vibration to achieve freezing without damaging the cells.
It does not require rapid freezing at -50 ° C to -60 ° C, and can use the existing freezer (-18 ° C to -25 ° C) to achieve high freshness.
02 to -4°C will not freeze. After freezing, the freezing speed is faster than ordinary freezing.
Electronically vibrates food ingredients to achieve freezing that does not damage cells and maintains high freshness.
After thawing, the burden on the ingredients is small, the taste loss (blood water) is little or no, and the freshness will not decrease.
Give full play to DENBA + 's strengths and provide fresh ingredients to all regions through long-distance transportation and overseas exports.
Generally, horse mackerels cannot be provided to diners as sashimi after slow freezing and thawing because bacteria are prone to multiplication.
And using DENBA to freeze and thaw horse mackerel in a slow freezing temperature range (-18 ° C ~ -25 ° C), it can be eaten as sashimi, which is the first case in the world.
Restaurant owner chef
You can feel the freshness of horse mackerel right away. I can't believe it was thawed after slowly freezing.
Large fish such as high-end groupers can also be sold as fresh fish after being frozen and thawed using DENBA. The picture shows the fish's disintegration show at the reception in a hurry.