Overview of Products, Technologies, and Services

When electron energy is applied to water, its properties change, causing phenomena such as "freezing point depression," "transpiration suppression," and "improved thermal conductivity."
Since food contains a lot of water, similar effects can be observed when electron energy is applied to food.

By applying this principle to our unique electric field system, high-quality, rapid thawing is now possible.
By using "electric field + water + bubbling," a patented technology that is the first of its kind in Japan, the thermal conductivity to food is significantly improved, achieving thawing up to 7 times faster than refrigeration or running water thawing.

Features of MATATAKUMA (Large Type)

• [Reduced Water Bills]
  Since only the amount of water in the tank is used, water and sewage charges can be significantly reduced compared to thawing with running water.
  Furthermore, by reducing unnecessary water use, waste in water and sewage systems is eliminated, contributing to a sustainable water use cycle (SDGs).
• [Uniform and simultaneous thawing of surface and core temperature]
  While thawing with running water results in a large amount of drip loss and the escape of flavor components, thawing with a bubbling rapid thawing machine results in less drip loss and preserves the flavor.
• [Significantly Reduced Thawing Time]
  The combination of bubbles, water flow, and an electric field improves heat conductivity to the food, resulting in significantly faster thawing compared to refrigeration or thawing under running water.
• [Defrost Large Capacity Items]
  With a large capacity of 400 liters, you can defrost large items or large quantities at once.