DEFROSTER

Low-temperature steam” defrosts food rapidly to the core.
This defrosting machine utilizes the latent heat of condensation when steam becomes water.
The steam blown out from the machine contacts the defrosted product at temperatures between -20°C and 0°C, and becomes water droplets.
At that time, it gives a heat value close to 539 kcal/kg to the defrosted product and defrosts it quickly at a humidity suitable for the food, thereby preventing color and flavor skips.
Sashimi and other raw foods, nigiri (rice balls), and lunch boxes can also be prepared.
Improved quality and savings in running costs can be expected due to reduced dripping.