Rapid freezing technology enables long-term storage while maintaining freshness and flavor. Below, we explore the specific benefits.

Rapid freezing preserves freshness by quickly passing food through the “maximum ice crystal formation zone,” which occurs between -1°C and -5°C.

In conventional freezing, food passes slowly through this zone, allowing large ice crystals to form and damage cell structures, leading to drip.

Rapid freezing minimizes ice crystal growth, reducing cellular damage and preserving texture, flavor, and nutritional value after thawing.

Rapid freezing offers significant logistics and cost benefits.

Chilled distribution requires frequent deliveries due to short shelf life, increasing transportation costs.

Rapid freezing extends shelf life, enabling planned and bulk distribution, reducing delivery frequency, fuel costs, and labor expenses.

Rapidly frozen livestock products can be used in various ways:

– Nationwide sales via e-commerce platforms 

– Stable supply to restaurants and institutional kitchens 

– Export to overseas markets 

– Development of pre-cut or seasoned products  

By preserving freshness during distribution, regional products can be expanded nationwide and internationally. Pre-processed frozen products also add value by reducing preparation time.

As rapid freezing prevents large ice crystal formation, drip after thawing is significantly reduced.

This preserves juiciness and umami, improving customer satisfaction and repeat purchase rates.

Below are examples of businesses that successfully introduced rapid freezing.

Company A, specializing in premium free-range chicken, originally used chilled distribution, with customers freezing products at home. However, slow freezing caused excessive drip and quality loss.

After introducing rapid freezing equipment, product quality after thawing improved significantly. Inventory storage became possible, allowing flexible shipping based on demand and supporting business expansion.

A yakiniku restaurant chain faced issues with inconsistent meat quality, preparation inefficiency, and food waste.

Rapid freezing reduced drip and freezer burn, enabling consistent quality. Batch preparation and freezing improved efficiency and reduced waste.

Suzuki Farm in Tokachi, Hokkaido, produces A2 milk, which is easier to digest.

To distribute nationwide and internationally, they introduced Technican’s liquid rapid freezer “Tomin.”

Normally, freezing milk causes separation of fat and water, degrading quality. Using liquid freezing with high thermal conductivity, milk was rapidly frozen, preserving smooth texture and flavor after thawing.

The farm now distributes nationwide and is negotiating exports to Singapore and Dubai, with Tomin supporting a high-quality cold chain.

Even high-quality rapidly frozen products can lose quality if thawed improperly.

The recommended method is low-temperature thawing in a refrigerator, which minimizes cellular damage and drip.

For faster thawing, sealed products can be thawed under running water. Use cold or room-temperature water to avoid uneven thawing.

For commercial use, vacuum thawing machines provide hygienic and uniform thawing.

Avoid refreezing thawed products, as this causes further cellular damage.

Freeze products in small portions to thaw only what is needed.

Avoid microwave or room-temperature thawing due to uneven heating and hygiene risks.

Selecting appropriate equipment is essential for livestock products, which often involve large cuts of meat.

A popular entry model for producers, equipped with shelf-type baskets and bucket baskets for large meat blocks. Compact and mobile with casters.

Includes a lift function, eliminating the need for piping work. Improves handling efficiency while maintaining mobility.

A mid-sized model with a lift system, suitable for high-volume producers and future expansion. Installation and piping are fully supported by Technican.

Technican rapid freezers support a wide range of livestock products.

Even if a product is not listed on the official website, custom solutions may be available upon consultation.

Rapid freezing of livestock products enables both quality preservation and cost reduction.

Extended shelf life supports logistics optimization, flexible inventory control, and food loss reduction. It also enables market expansion and overseas sales.

Real-world adoption shows improvements in customer satisfaction and revenue growth.

By applying proper thawing methods, the full benefits of rapid freezing can be realized. Consider introducing rapid freezing technology to enhance your business.

 

For inquiries regarding Technican, please contact us here.