Special Low Temperature Cold Air (Dried Goods) Dryer 'KFR-5000W/KF-2000'
Washable! "Taste Modifier" 2020 Revised Food Sanitation Act HACCP Compliant Model Special Low Temperature Cold Air (Dried Fish) Dryer
The Taste Modifier® (special low-temperature cold air (dried fish) dryer) eliminates uneven drying and achieves high-speed drying with a uniform finish. It is also suitable for sterilizing and drying ingredients that are eaten raw, complying with HACCP standards. 【Features】 ◼ Eliminates uneven drying with winglet fans and four-sided circulation airflow, allowing anyone to produce the same results. ◼ Dual functionality of drying and refrigerated dehumidification. ◼ Sterilization and deodorization using mercury-free UV ozone lamps. ◼ High productivity achieved through the introduction of a cart separation system. ◼ Safe and secure with adjustable ozone concentration. ◼ Can be thoroughly washed with water from the front to every corner without leakage. *For more details, please refer to the PDF document or feel free to contact us.
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【Features of GSK Original Shelf Net】 ■ Prevents products from sliding off and falling through the net ■ After drying, food is less likely to stick to the net ■ Corners are finished with consideration for hands and cloth ■ Made of rust-resistant SUS-304 material *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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The Taste Modifier® is a "special cold air dryer" that creates the optimal sun-drying environment. It eliminates uneven drying during the drying process and finishes uniformly in as little as 1 hour. Patent No. 7037202 【Features】 1. Low-temperature cold air inside the chamber 2. Humidity inside the chamber around 45% 3. Air circulation at 2 m/s in four directions 4. Sterilization and deodorization with air containing ozone 【Four Uses】 1. Making soft dried fish: 1 to 3 hours (Black throat seaperch, Kinmedai) 2. Reducing moisture activation: 40 minutes or more (Prosciutto, Fugu sashimi) 3. Semi-dry: 5 hours or more (Karasumi, Firefly squid) 4. Smoking with liquid smoke: 1 hour or more (Smoked fish)