Overview of Products, Technologies, and Services

When electronic energy is supplied to water, the properties of water change, and phenomena such as "decreased freezing point,"
"suppressed evaporation," and "increased thermal conductivity" occur. Since ingredients contain a lot of water,
it can be assumed that the same effect can be achieved by supplying electronic energy to the ingredients.
It become able to keep freshness, ripen and speed thawer with high quality by original electric system applying this principle.
Once the thawing is complete, it can also be used for post-thaw preservation.

Features of High speed Thawer ZERO

• 【Increased thermal conductivity】
  The molecular movement within the frozen product is triggered under the action of the HV electric field.
  It reduces the unevenness between the surface temperature and the center temperature during thawing and realizes uniform thawing.
  
  
  
• 
  【Reduction of dripping amount】
  In the case of 2 kilograms of chicken thighs;
  natural thawing…6.6%
  ZERO… 1%
  
  
  
  
  
• 【Temperature managed thawing】
  Thawing at a controlled temperature reduces the risk of bacterial growth, and the it can be used for post-thaw preservation.
  
  【Decreased freezing point】
  If the supply of weak vibration is kept to the food ingredients under the effect of electronic energy and the cold air is supplied constantly under the vibration state,
  a non-freezing state can be created even if the temperature reaches below freezing point.
• 【Inhibiting vaporization】
  Providing electronic energy to water molecules can change the structure, and it can inhibit vaporization and prevent drying.
• 【Freshness】
  Continuously keep the moisture in the ingredients themselves over time makes it difficult for even easily discolored foods to fade.