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Freshness

Freezing

Thawing

Freshness Preservation

Preserve freshness in a sub-zero chilled state.
Reduce loss rates while keeping great taste.

Key Benefits

● Because food does not freeze, aging progresses and umami increases
● Suppresses bacterial growth, with an occurrence rate as low as 1/30*
● Helps maintain food freshness by activating ingredient cells
*Compared with a standard refrigerator / Research by Japan Food Research Laboratories

The Principle of DENBA+ in Sub-zero Environments

DENBA+ uses proprietary technology to create an electric field inside the refrigerator. The effect of fine electronic vibration creates a chilled environment in which water molecules do not solidify, or freeze, even in the sub-zero range of 0°C to -4°C. It helps prevent oxidation of ingredients and provides a bacteriostatic effect.
Through this technology, DENBA+ creates an environment that supports both freshness and aging.

DENBA Technology Preserves the Freshness of Various Ingredients

DENBA Technology Preserves the Freshness of Various Ingredients

Apple After 4 Months

This is a freshness comparison test using apples. In the standard environment, overall spoilage progressed and moisture was lost. With DENBA+, the apple remained fresh enough to eat without issue.

Beef on Day 10

This is a freshness comparison test using beef. Under normal storage, discoloration progressed across the fat and lean meat, and a spoilage odor was present. Beef stored with DENBA+ showed no discoloration, making it clear at a glance that freshness was maintained.

DENBA＋　New Coldchain

By using the characteristics of DENBA+, DENBA technology makes it possible to transport products beyond time and distance, including long-distance shipping and overseas exports.

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Freshness Preservation: Effects & Features

01

It prevents drip and umami loss, while promoting the aging of the food itself and increasing amino acids, which enhances umami. Because the food is stored in a chilled state, drip and umami loss are prevented while the food itself continues to mature.

02

Even when thawed ingredients are stored, they are less likely to shrink or lose firmness. They are also less prone to shrinking, loosening, color transfer, or off-odors.

03

Ideal for storing ingredients where odor transfer is a concern. Even when various types of ingredients are stored together, odors are less likely to transfer.

04

Ideal for storage after plating or preparation, helping maintain freshness, moisture, color, and luster. Even when sashimi is cut and plated or meat is sliced in advance, its fresh appearance can be maintained until served. Ingredients are also less prone to discoloration, sticking, drying, or losing shape.

Case Studies

Nagano Prefecture Shiitake Producer

Refrigeration (Freshness Preservation / Shipment Adjustment) Operation Improvement Case Study

Refrigeration (Freshness Preservation / Shipment Adjustment)
Operation Improvement Case Study

A storage period that had previously been about one week at most became possible for approximately one month in a DENBA environment.
With DENBA storage, the mushroom caps did not turn black, and there was no stickiness.
In tasting, the DENBA-stored mushrooms retained more matsutake aroma. In the standard environment, the original texture of the matsutake was impaired.

Aomori Prefecture Garlic Farmer

Refrigeration (Freshness Preservation / Shipment Adjustment) Operation Improvement Case Study

Refrigeration (Freshness Preservation / Shipment Adjustment)
Operation Improvement Case Study

They wanted to store garlic harvested from July through May without sprouting.
Normally, sprouting begins around January, but in a DENBA environment, there was almost no sprouting even in April of the following year, nine months later. This makes sales possible even during the off-season.

Aomori Prefecture Garlic Farmer

DENBA+ Refrigeration (Freshness Preservation) Case Study / Product Quality Improvement & Loss Reduction

DENBA+ Refrigeration (Freshness Preservation) Case Study
Product Quality Improvement & Loss Reduction

Previously, when carcass meat was processed into blocks and sliced the next day, browning on the surface required trimming work.
After using DENBA, browning the next day was reduced, eliminating the need for trimming and helping reduce loss and labor costs.

Akita Prefecture Oga Suisan

DENBA+ Refrigeration (Freshness Preservation) Case Study / Shipment Adjustment, Loss Reduction & Quality Improvement

DENBA+ Refrigeration (Freshness Preservation) Case Study
Shipment Adjustment, Loss Reduction & Quality Improvement

By extending the freshness of snow crab boiled after landing, shipment timing could be adjusted, expanding sales opportunities.
Installing DENBA in the company's sales showcase also helps reduce crab discoloration and improve quality.

Certain High-end Yakiniku Restaurant

DENBA+ Refrigeration (Thawing) Yield Improvement Case Study

DENBA+ Refrigeration (Thawing) Yield Improvement Case Study

With normal thawing, a large amount of red drip soaked into the towel laid on the shelf.
With DENBA thawing, almost no drip occurred.
No drip was found even in the folds of the bag, improving the yield of high-value Wagyu beef.