In order to keep fresh food longer, lower the temperature is better. But typically when temperqture drops below subfreezing point, freezing occurs, thus cellular structure of foods gets destructed, resulting in cumbersome defrosting procedures and loss of yield.
KuraBan refirgeration allows you to keep subfreeze temperature without actually freezing the contents. Thus food maintains its freshness longer.
KuraBan regrigerators come equipped with Ozone + Photo Catalystic Plasma anti-bacterial feature that provides additional protection for your fresh foods.
High voltage electro static field produces ozone inside the cooling cavity on top of powerful photo catalystic plasma that eliminates harmful bacteria, germs and molds.
In professional cooking environment, such technique known as “aging” or “maturing” is often used to enhance food’s flavors and tenderizing its flesh. Some well known steak houses in the US age their beef more than 40 days in order to obtain optimum “umami” flavor. Some fo the world’s top sushi chefs do the same thing with their seafood. With KuraBan’s NTP Technology, this normally time consuming process can be done in less than half the regular time to achieve the same maturing level. At the same time it drastically reduces food loss that is caused by dryness and scaling. KuraBan boosts all sorts of amino acids in protein while maintaining food’s freshness and appearance.
Frozen foods are everywhere. In commercial or home environment, our modern way of life relies on convenience and economics of frozen foods. But, let’s be real. We all know that when we freeze foods, the quality of fresh ingredients suffers significantly. This is due to destruction of cellular structure by icing water molecules within the food.
KuraBan refrigeration minimizes the degradation of quality and loss of food weight due to drippings that occurs during normal defrosting process. KuraBan furhter limits cellular destruction by icing, resulting in higher yield and better quality of food. Defrosting in KuraBan refrigeration also makes significant difference when defrosting a food that was frozen in conventional freezer.
Check out the samples below.
Celluler structure is intact, and there is hardly any voids
Celluler structure is broken and there is a lot of voids