Batch Type Quick Food Freezer with CAS Function (10 Tray Type)

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1 Unit/Units (Min. Order)
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Overview
Quick Details
Type:
Plate Freezer
Place of Origin:
Japan
Brand Name:
Quick Food Freezer with CAS Function
Capacity:
10 trays
SupplyAbility
SupplyAbility:
100 Piece/Pieces per Quarter
Packaging & Delivery
Packaging Details
Export Packaging
Port
Yokohama
Lead Time :
3 months after the order is placed

Specifications

Cells Alive System (CAS) retrofitted quick freezer.

 

 Outline specifications

 

Batch Type Quick freezer with CAS Machine for 10 Trays

Outline Specifications

Panel Material

Exterior      

Vinyl chloride steel plate

Interior

Stainless Steel SUS 304

Panel Size

Exterior

W2050xD1200xH1925

One-side door

Opening

W420xH1000 with Heater 

W250xH1000 with Heater

Tray

W600xD400xH20  10 pieces

Electric Capacity 3 Phase 200 V12.6 kWSingle phase

 

  • Compressor of 20HP E/T -65C will be locally procured by the buyer due to after service point of view.
  • On site set up is possible.
  • For improvement, this specification might be changed without notice.  
 
What makes CAS different? 
 
uPresent refrigeration systems are not appropriate for maintaining freshness of food products since their color and quality are denaturalized in a couple of days. Therefore, loss and waste will be unavoidable unless perishable substances such as vegetables and fruits are completely used up en mass.However, ABI refrigeration storage system can preserve deliciousness of just harvested materials and freshness of high quality food products for a certain period. This results in eliminating the producing of loss and waste.
uPresent freezing systems in the market incur freezer burn by causing the substance to lose its water content and therefore, destroys product quality. However, ABI freezing system keeps the substance internal moisture and prevents freezer burn phenomenon to occur.
 
 

A quick review about the other benefits of Cells Alive System (CAS) Function:   

 

1.  No dripping after being thawed, therefore, the loss of nutritional components such as protein, etc. is prevented.

2.  The water-holding capacity is retained.   

3.  Keep the tastiness.   

4.  Keep the amino acids.   

5.  Keep the original fresh flavor.   

6.  Keep the food color, texture and quality intact.     

7.  Preventing oxidation.   

8.  Restrain  denaturalization of protein.

9.  Significant reduction in the waste amount.