Next-generation rapid freezing technology
High-humidity 3D cold airflow turbulence control and non-flow-through heat exchange (ACVCS) preserve the cellular structure of the food, achieving quality identical to its pre-frozen state.
30%↓
Cost reduction
360°
Uniform cooling in all directions
TECHNOLOGY
ACVCS — Non-through-flow heat exchange
High-humidity cold air enveloping the food is the key to quality.
Conventional unidirectional airflow system
Because cold air flows from a single direction, differences in freezing speed arise between areas of the food directly exposed to the airflow and those that are not.
3D non-unidirectional airflow system
Cold air envelops the food from three dimensions, ensuring uniform exposure; this prevents quality inconsistencies and maintains stable quality.
― 360° Uniform Cooling
Unlike conventional unidirectional airflow systems, the 3D Freezer circulates air all around the food, cooling the entire surface simultaneously. This uniform cooling prevents the uneven formation of ice crystals, eliminating the root cause of quality degradation.
― ACVCS (Non-Flow-Through Heat Exchange)
A proprietary technology that minimizes surface dehydration. By freezing the product while maintaining optimal humidity, the texture, flavor, and color are restored to their pre-frozen state upon thawing. Moisture is retained, ensuring the food remains juicy.
― Rapid Passage Through the Zone of Maximum Ice Crystal Formation
Rapidly passing through the critical temperature range of 0°C to -5°C—where the largest ice crystals form—keeps the crystals microscopic. This prevents damage to cell membranes and minimizes drip loss during thawing.
| ◎ Minimal drip loss | ◎ No pre-cooling required | ◎ Inhibits discoloration |
FEATURES
Six Overwhelming Advantages
What Next-Generation Freezing Transforms
Rapid Freezing
High-humidity (5–8%) 3D airflow offers superior heat extraction, freezing food in significantly less time than conventional methods while retaining moisture.
No Drip Loss
Microscopic ice crystals protect cell membranes. This minimizes drip loss upon thawing, preserving the food’s original umami, nutrients, and texture.
No Pre-cooling Required
Hot foods—such as those freshly fried or steamed—can be loaded and frozen immediately without a cooling step, simultaneously boosting operational efficiency and hygiene standards.
Frozen Distribution
Shifting from chilled to frozen distribution significantly extends shelf life, opening up new business opportunities such as reduced food waste and expanded export capabilities.
30% Lower Running Costs
Minimal frost accumulation allows for long periods of continuous operation. Running costs—including labor and electricity—can be reduced by over 30%.
Hygiene Management
The absence of air circulation ducts eliminates “dead zones” where bacteria can breed. The entire interior is washable with water, meeting the rigorous hygiene standards required by food processing plants.
COMPARISION
Comparison with Other Methods
Why the 3D Freezer is Chosen
| 3D Method 3D Freezer | Air Blast | Immersion | Contact | |
|---|---|---|---|---|
| Product Suitability | No limitations | Requires adjustments | Limited | Limited |
| Freezing Quality | Excellent | Average | Average | Good |
| Internal Environment | No scattering | Scattering occurs | No scattering | Scattering occurs |
| Cleaning | Easy | Average | Somewhat difficult | Difficult |
| Initial Cost | Average | Average | Average | High |
| Operating Cost | Reduced by 30%+ | Average | Relatively high | Average |
REPRODUCIBILITY
Quality Unchanged from the Pre-Frozen State
Reproducibility That Transforms the Market
“Delivering quality after thawing that is identical to the pre-frozen state”—— this is the fundamental value of the 3D Freezer.
Conventional Freezers
Thawing typically results in significant drip loss. Ingredients undergo oxidation, leading to discoloration and off-odors.
3D Freezer
There is no drip loss; the ingredients return to their original state, retaining their color, flavor, and texture.
During technology development, we successfully froze farmed yellowtail. We demonstrated a level of reproducibility where the product after thawing was indistinguishable from the pre-frozen state. The 3D Freezer delivers exceptional results across a wide range of products—from fresh fish like tuna, pufferfish, and firefly squid to highly processed items such as meat cuts and prepared foods.
| Fresh Seafood | Meat | Prepared Foods & Processed Foods |
| Confectionery & Bakery | Frozen Fruit | Steamed & Fried Foods |
Typically, freezing mangoes causes the flesh to break down and results in a loss of juiciness; however, it has been confirmed that freezing with a 3D freezer maintains color, texture, and flavor at levels comparable to the fresh product.
Shifting to a frozen distribution model enables extended shelf life, reduced food waste, and expanded export opportunities, thereby revolutionizing the entire food industry supply chain.
LINEUP
Product Lineup
The following are examples. A variety of models are available to suit different applications and scales.
KQF-8B-300B
Tray-In/1 Door
| Power Consumption | 1.9 / 2.2kW(50Hz/60Hz) |
| Processing Capacity | 10kg / hr. |
| External Dimensions | W1030×D810×H1742mm |
KQF-16B-500V
Tray-In/2 Door
| Power Consumption | 5.0 / 5.0kW(50Hz/60Hz) |
| Processing Capacity | 25kg / hr. |
| External Dimensions | W1030×D810×H2020mm |
KQF-20BR-500V
Cart-In
| Power Consumption | 5.0 / 5.0kW(50Hz/60Hz) |
| Processing Capacity | 25kg / hr. |
| External Dimensions | W1175×D890×H2189mm |
KQF-20AL-1000V
Rack-In
| 消費電力 | 7.4 kW(50Hz/60Hz) |
| Power Consumption | 50kg / hr. |
| External Dimensions | W1350×D1500×H2264mm |