“TŌMIN“ liquid freezing

“TŌMIN“ liquid freezing

“TŌMIN“ is a liquid freezing device enable to freeze foods more quickly, Food product immerses in frozen liquid (ethanol).
This is new freezing method against common air-blast freezing system.
The freezing with absolutely no organoleptic variation to the food products.

Comparison between liquid and air-blast after defrosting Japanese food [Konjac]

Comparison between liquid and air-blast after defrosting Japanese food [Konjac]

Why does the difference of such a quality occur?

Why does the difference of such a quality occur?

“TŌMIN“ liquid freezing system enable almost same fresh product after defrosting.
Common air-blast
After defrosting, there are drips (loss of tasty) from the product
“TŌMIN“ liquid freezing
No damage to molecules, the product keeps tasty
Air-blast : Chicken

Air-blast : Chicken

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“TŌMIN“:Chicken

“TŌMIN“:Chicken

Air-blast : Beef

Air-blast : Beef

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“TŌMIN“ : Beef

“TŌMIN“ : Beef

Air-blast : YAKINIKU

Air-blast : YAKINIKU

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“TŌMIN“ : YAKINIKU

“TŌMIN“ : YAKINIKU

Air-blast : AJI

Air-blast : AJI

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“TŌMIN“ : AJI

“TŌMIN“ : AJI

Air-blast : Crab

Air-blast : Crab

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“TŌMIN“: Crab

“TŌMIN“: Crab

The difference also appears remarkably in the drip amount data.

The difference also appears remarkably in the drip amount data.

Drip is a liquid from cell of food products (meat and fish)after defrosting them,
drip contains a lot of nutrition, (protein, amino -acid and vitamin etc.).
If the nutrition loses from the foods, deteriorates these quality.
Please check actual video image of liquid freezing below
  • From 1st freezing to 1st defrosting test

    From 1st freezing to 1st defrosting test

    [Check point]

    ① Color change due to freezing

    ② Speed

    ③ Defrosting method

  • from re-freezing to re-defrosting test

    from re-freezing to re-defrosting test

    [Check point]

    ① After defrosting, appearance of drip

    ② Drip-less or not

  • Cooking (heated) product

    Cooking (heated) product

    [Check point]

    ①Please pay look to the state of the surface of beef which repeated freezing and thawing.

Benefits of “TŌMIN“

  • 20 times better thermal conductivity

    The thermal conductivity of the liquid yields a 20-fold increase in freezing speed the speed needed to obtain micro-crystallization and avoid cellular damage.

  • Minimal drip

    “TŌMIN“ maintains freshness and
    moisture, without loss of flavor or juices.

  • Higher quality

    Incredible results in all facets of food quality. taste, texture, color and fragrance.

  • Space saving

    The space required for a “TŌMIN“ unit is 1/6 or less than a conventional freezer.

  • Improved working environment

    “TŌMIN“ reduces the strain on workers by eliminating the need to work in a refrigerated environment.

  • Simple operation

    Freezing is easily accomplished by a simple touch of the button.

  • Applications for diverse products and industries

    Besides the freezing of meat, poultry and seafood, “TŌMIN“ is suitable for freezing a broad range of foodstuff such as processed foods, preleavened products and prepared foods.

  • Long shelf life

    Powerful & versatile freezing extends the shelf life of food and makes it possible for long-term storage, and better stock management.

  • No special defrosting requirements

    Defrosting can be carried out at any temperature with no other special requirements.

Technican freezing fluids safety features

  1. The ethanol contained in the freezing fluids are a volatile material, but at temperatures below -8℃ to -10℃, volatility is reduced and no evaporation occurs.
  2. The freezing fluids do not form “sherbet” ice slurry above -41℃
  3. The flash point of the freezing fluids is approximately 24℃(by external application of a direct
    flame, etc.).
  4. If the unit is idle for a long time, it will automatically maintain the temperature at -10℃ to -15℃ in order to hibernate the freezing fluids and minimize the freezer running cycle.

Examples of “TŌMIN“ Liquid Freezer Applications-Retail

  • Pubs and inns

    Fish roe from seasonal catches like salmon can be frozen in bulk with no loss of shape or texture after defrosting. Japanese delicacies such as whipped yamaimo (yam) and similar foods can be frozen and defrosted in portions as needed.

  • Hotels and restaurants

    Customers can be offered short-shelf life appetizers such as sashimi (sliced raw fish) and crab with “newly-caught” freshness and flavor. “TŌMIN“ Liquid Freezer is also ideal for previously un-freezable delicacies such as terrine and foiegras.

  • Supermarket delicatessens

    Tempering (freezing the surface layer of ham, meat, etc. for easier slicing) can be quickly and easily achieved using a “TŌMIN“ Liquid Freezer. This process reduces meat wastage during slicing and the product is not prone to temperature rises after packing in trays, which helps retain flavor.

  • Korean barbeque restaurants

    Time consuming preparation dishes such as Korean Yukhoe can now be made in advance and frozen. By defrosting on demand, restaurants can offer this spicy delicacy whenever they wish while making more efficient use of their time.

  • Shabu-shabu restaurants

    Frozen thinly sliced meats served in shabu-shabu restaurants retain their juices and flavor through minimal dripping

  • In addition, the “TŌMIN“ Liquid Freezer can be deployed in an array of businesses, including marine product and meat processing plants.

Examples of 「TŌMIN」 Liquid Freezer Applications-Foods

Meat
  • Beef
  • Pork
  • Chicken
  • Visceral meat
  • Offal
  • Ham(tempering)
  • Foiegras
  • Duck meat
Fish
  • Salmon
  • Fugu (blowfish)
  • Tuna
  • Sea-bream
  • Aji (horse mackerel) Hirame (flounder)
  • Anko (angler fish)
  • Hamo
  • Buri
  • Kanpachi(Amberjack)
Other seafoods
  • Ankimo (monkfishliver)
  • Squid
  • Octopus
  • Lobster
  • Prawn
  • Oysters
  • Abalone
  • Caviar
  • Salmon
Vegetables and fruit
  • Bamboo shoots(boiled)
  • Gobo(Burdock root)
  • Broccoli
  • Spinach
  • Greens
  • Mango
  • Papaya
  • Yama-imo(Yam)
  • Pickles
Processing and cooking Products
  • Vacuum-cooking products
  • Various foods
  • Atsuyaki Egg
  • Roast Beef
  • Seasoned fishes
  • Chinese Food
  • Catering Ingredients