Overview of Products, Technologies, and Services

Applying electronic energy to water changes its properties, causing freezing‑point depression, reduced evaporation, and improved thermal conductivity.
Because food contains a high amount of water, the same effects occur when electronic energy is applied to food products.

Using this principle, our proprietary electric‑field technology combined with a heater‑fan system enables rapid thawing with minimal moisture loss and uniform temperature from surface to core.

After thawing, the unit automatically switches to freshness‑preservation mode.

Our nationwide network of over 200 service locations provides reliable after‑sales support.

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.
  
  
• 【[Reduced Drip Volume】
  When thawing 2kg of chicken thigh meat, the drip volume, which is more than 10% when thawed naturally or under running water, is reduced to just 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.
  
  
• 【Evaporation Suppression】
  By applying electron energy to water molecules, their structure changes, suppressing evaporation and preventing drying.
  
  ・【Processing Possible in Sub-Zero Temperature Ranges】
  Even at sub-zero temperatures where cutting tools normally cannot penetrate, this technology allows for cutting and processing.
  
  
• 【Freshness】
  Continuously keep the moisture in the ingredients themselves over time makes it difficult for even easily discolored foods to fade.