〈 Type 1000C 〉
Project: AIHO Joint Stock Company
Ultra-Rapid Freezing System
-65℃
KOBASHI's Distinctive Strength:
In-House Design & Custom-Engineered Installation
We deliver flexible cold chain solutions, providing optimized layout drawings tailored to each facility's scale and process requirements. KOBASHI is fully equipped to handle custom, made-to-order specifications.
In parallel, we continuously pursue R&D at our in-house test laboratory to keep advancing and refining our freezing technology.
The old assumption that "frozen food loses flavor and texture"
is now completely outdated
By applying ultra-rapid freezing technology, food passes through the maximum ice crystal formation zone (-1℃ to -5℃) in a very short time. This preserves the integrity of the cell membrane structure, retaining the food's original freshness, flavor, and appearance.
CASE. 1
meat
CASE. 2
vegetables
CASE. 3
fish
CASE. 4
sweets
No drip loss even after thawing,
products can be cut and processed while still frozen.
Meat develops even richer umami flavor after freezing.
Enables planned production,
reduces disposal loss for a smaller environmental footprint,
and improves production efficiency while cutting labor costs.
Reduced food waste
Shipping of fully ripened produce
Fewer additives required
Breaks down scum
and astringency
Energy savings
Space savings
Preserved nutritional value
Planned production
Improved food hygiene & safety
Higher production efficiency
Reduced labor costs
iERA Minus 65
A selection of products processed with our -65℃ ultra-rapid freezing technology.
You can view and download the catalogue in Japanese or Vietnamese here.
Meat, fish, or vegetables?
We'll recommend the ultra-rapid freezing unit
best suited to your needs.
Come experience it firsthand on the actual equipment.
※With our iERA mobile unit, you can experience ultra-rapid freezing anywhere.
Customers located further away are welcome to contact us for a consultation.
