The food service industry boomed in the 1980s.
Freezing products became a standard for transporting goods. Restaurant chains and other food retailers experienced rapid growth, forcing distributors to keep up with the demand. We realized that accelerating the freezing process could solve this problem, enabling mass production.

This is when we started to pursue Rapid Freezing methods.

Liquid Cryo-Freezing showed better results than expected, producing top-quality frozen products without damaging cells.

Freezing is about speed, not temperature

When I developed the first TOMIN, everyone has told me that “NO DRIP LOSS” was impossible with frozen foods. Nowadays, customers know what Liquid Cryo-Freezing is and the benefits it provides.

The common understanding was to freeze tune at -60℃. No one accepted that liquid freezing at -25℃ to -30℃ was better, customers would just tell us, “IT WON’T WORK.” 40 years later, TOMIN Liquid Cryo-Freezing is being used to freeze tuna.

TOMIN Liquid Cryo-Freezing is several times faster than freezing with nitrogen gas which freezes at a temperature of -100℃.

Using our technology we want to create a world where meat, fish and other products could be frozen and thawed with no drip. In 2018 and 2019, we presented our technology to the United Nations on how we can contribute to the Global Standards.

Aiming for 0% drip loss

TOMIN Liquid Cryo-Freezing makes frozen food last longer, and delicious without degrading the original