Defrosting technology that maintains 100% relative humidity by spraying steam at low temperatures to prevent defrosted products from drying out.

By defrosting food quickly at the appropriate humidity for the food, color and flavor are prevented.

The air is circulated to defrost foods gently and evenly.

Raw foods such as sashimi, rice balls, and lunch boxes can also be defrosted.

Quality improvement and savings in running costs can be expected due to reduced dripping.

Principle of proton defrosting

When 1 kg of steam undergoes water conversion (gas becomes liquid), it releases 539 kcal/kg of heat.（This is called latent heat.）

This latent heat is utilized to defrost the product.

proton decompressor