Technology
3D Freezer
Preserving freshly caught freshness without damaging food cells.
An internal fan creates humid cold air to envelop and flash-freeze food. ACVCS technology prevents dryness while swiftly passing through the 0℃ to -5℃ zone to protect cell membranes. This minimizes drip loss and restores original flavor.
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Desalination System
Transforming Seawater into the “Water of Life” with the Smallest Class Footprint.
Removing 99.2–99.8% of salt, this system filters mud and heavy metals. Operating at 800 PSI, the 60kg compact unit yields 50–60L/h of drinking water anywhere, ideal for trucks, boats, and construction sites.
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Low-temp cold air dryer
The Fresh-Aging Method®: Maximizing the Full Potential of Food Products.
The “Fresh-Aging Method®” balances peak freshness and umami at 17°C and 45% humidity. This tech crafts juicy “soft-dried seafood” reinventing traditional drying.
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FB for Aquaculture
Transforming Water, Enhancing Aquatic Life, and Shaping the Future of Aquaculture.
Fine bubbles (<100μm) stay suspended long-term to optimize aquaculture. They retain high oxygen to boost fish metabolism, growth, and survival in dense environments. Dual action oxygenates the waterbed and purifies, ensuring peak water quality.
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Slurry Ice
Enveloping Ultra-Rapid Cooling for Astonishing Freshness Retention.
Slurry ice, a fluid sherbet-like mixture, envelops food flawlessly for fast, uniform cooling. Lacking sharp edges, it prevents damage and delays rigor mortis to lock in freshness. Its liquid properties enable automated pumping, cutting labor costs.
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Hyo-On Aging®
Awakening the Original Umami of Food Just Before It Freezes.
Hyo-on Aging® stores food in the sub-zero zone just above freezing. This triggers a defensive cellular response that boosts umami, amino acids, and sugars. It halts microbial growth to extend freshness while balancing moisture for a mellow, succulent texture.
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