Amazing Features of KuraBan Refrigeration

• NTP Technology allows fresh foods to stay unfrozen even in a subzero environment. This means that cellular structure of fresh foods stay intact in a extremely sanitary subfreeze environment.
• NTP Technology effectively creates an environment throughout the cooling cavity where all sorts of fresh food is preserved without using any harmful chemicals, radiation and/or excess energy. Food that is kept in the KuraBan usually lasts more than twice as long without discloration, smell, rotting and melting.
• All types of fresh foods (live cells) have natural tendency to produce anti-freezing proteins (Umami elements — amino acids) in order to protect itself from freezing in an extrem low temperature environment. Thus they become tastier — [Rapid Aging Process].
• KuraBan refrigeration system naturally releases subtle amount of ozone inside the cooling cavity, by which breeding of unwanted baceria is prohibited.

Realize Them All Simulteneously

Amazing Features — #1

Keep Freshness

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.

• Subfreezing cavity temperature of around 28 degree F
• Subfreezing temperature prohibits the growth of bacterias
• NTP energy further prohibits bacterial growth
• Additional anti-bacterial mechanism keeps food from spoiling

Amazing Features — #2

Disinfecting without use of chemicals

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.

Amazing Features — #3

Accelerated Maturing / Aging

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.

• Maturing / Aging process done quickly
• Keeps food from drying — less waste
• 28 degree F cavity keeps food from spoiling
• Quickly boosts Umami elements in beef, pork, poultry and seafood. It boosts sugar level of fresh fruits too.

Amazing Features — #4

Defrosting without loss in yield

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