PRODUCT IMPROVEMENT
Compared to conventional freezing, TOMIN freezing system is closer to hybernation (sleeping conditon) of the food, so it is drastivally differnt,(in much higher quality) when the food is defrozen. It is also suitable for products which are unable to freeze in the past.


NO "DRIPS"
This is the strongest character of TOMIN. There would be no loss of tastyness inside the meat, because there are no "drips"(blood) when thawing. Using the conventional freezing technique, there were 6～7% of the meat weight when defrosted, but by using TOMIN, it could be kept within 1% Thus it will lead to a higher profit, for there would be less weight loss of the product.
POWERFUL,
COMPLETE FREEZING
Since TOMIN makes the strongest, best freezing conditon, frozen products could be kept in stock for a much longer period, compared to the conventional gas freezing. This means that the year round stock could be bought at the best deal(when the market is low), and sold in the most profitable season.
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JAPANESE
ANY THAWING METHOD
Thawing has been one of the main concerns with frozen products, but TOMIN frozen products can be defrosted in any condition. It could even be thawed in normal temperature, and can return as closest to the actual row condition.


TIME EFFICIENCY
By using TOMIN, freezing time can be cut down to 1/20 of the time required by vapor freezing. This means that "retainers" and "casings" could be used in shorter cycle, which then leads to an effcient time saving and less personnel expenditures.


SAVING SPACE
TOMIN provides you with 20 times higher freezing processing capacity per time period. When gas freezing is compared toTOMIN, it shows that TOMIN takes up only 1/6 the space.

SLOWER OXIDIZATION
Since TOMIN freezing avoids germs and bacteria, the frozen products do not age easily. Thus nutrition and vitamins will be kept, and dehydration would also be minimized.