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W2-34-11 NAGAOKA CO., LTD. NAGAOKA CO., LTD.

N COOL with DEPAK

  • New Product
  • Debut

Beyond freezing. Combining rapid freezing technology "N COOL" with DEPAK's freshness preservation and thawing technology, this next-generation compact machine pursues the original deliciousness of food from freezing to thawing and storage.

  • Quality Maintenance
    • Defreezing equipment
    • Cooling and freezing equipment

Overview of Products, Technologies, and Services

"N COOL with DEPAK" is a next-generation compact machine that combines the rapid freezing technology "N COOL" with DEPAK's freshness preservation and thawing technology. Rapid freezing minimizes cell damage to food ingredients, reducing drip and quality deterioration during thawing. Furthermore, by suppressing oxidation and drying, it maintains the original taste and texture of the ingredients. It is suitable for a wide range of applications, including frozen product development, meal prepping, freshness preservation, and food waste reduction. Its space-saving design makes it easy to install in small stores and kitchen environments with limited space, and it can also be customized to suit on

Product Features

  • "N COOL" is a rapid freezing technology developed by Nagaoka Co., Ltd.

    Its unique design minimizes moisture loss, suppressing cell damage and preserving the original texture and flavor of food after thawing. By suppressing drying and frost formation, which are common problems during freezing, it pursues a quality close to "freshly prepared." Furthermore, N COOL employs a completely custom-made system, designing specifications for each site. It can also respond to renovation proposals tailored to existing equipment and environments, creating the optimal freezing environment for each site, including space saving and improved workflow.
  • DEPAK is a freshness preservation and thawing system that utilizes DEPAK Co., Ltd.'s proprietary high-voltage weak current (high-voltage electrostatic induction) technology.

    By applying a weak electric current to food ingredients, it activates cells and suppresses oxidation. This reduces dripping, discoloration, and quality deterioration that often occur during thawing, preserving the original deliciousness of the food. Furthermore, by suppressing oxidation and drying, it is effective in preserving freshness, contributing to food waste reduction and quality stabilization. It is being increasingly adopted in a wide range of settings, including food factories and restaurants.