HIGH QUALITY FROZEN
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 don’t solidify (freeze) even in the temperature range below the freezing point of 0 ~ -4℃. 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.
Temperature comparison when DENBA freezes
It does not freeze above -4°C. Once it freezes, the freezing speed is faster than normal freezing. By DENBA technology, it does not damage the foods’ cells during freezing and keeps freshness.
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
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.
Effects / Features
A. DENBA generates electronic energy and electronic micro-vibration to achieve freezing without damaging the cells.
It does not require a rapid freezing facility (between -50℃ and -60℃) to realize high freshness. Even an existing freezer (between -18℃ and -25℃) with DENBA can work as the rapid freezer.
B. From 0℃ to -4℃ does not freeze. After freezing, the freezing speed is faster than normal freezing.
Freezing with electronical vibration, food’s cells aren’t damaged and high freshness is maintained. After defrosting, the burden on the ingredients is small, thus, the taste loss (blood water) is prevented and the freshness is maintained well. DENBA’s preserving performance enables fresh food to be shipped to very far places.
Generally, horse mackerels cannot be provided to diners as sashimi after slow freezing and defrosting because bacteria are prone to multiplication.
On the other hand, freezing and defrosting horse mackerel in a slow freezing temperature range (-18 ~ -25℃) with DENBA, it can be eaten as sashimi, which is the first case in the world.
drip control
