Since the release of the TOMIN Mini, we have had an increase in the number of restaurant customers, and we often receive inquiries about freezing prepared foods.

This time, our staff is talking about freezing cooked foods, including the process before freezing and some tips and tricks! The video is divided into 5 chapters, so please take a look at just the parts you are interested in.

<Start time of each chapter

0:27 1. Pay attention to how the flavor soaks in

2:18 2. Be careful not to overcook

4:53 3. Processing before freezing

6:30 4. Defrosting

7:46 5. About merchandising

When making frozen foods from cooked products, getting the “professional taste” right is essential. Many cooked products are defrosted using hot water or a microwave, which adds heat during the process. Adjusting the heat properly to achieve the best cooking conditions takes real skill.

Chefs who aim for the best results choose the TOMIN Mini. We also offer a trial freezing test event where you can see how the TOMIN Mini works. Plus, you can buy products from our e-commerce site. Check it out!