Food Manufacturing

By minimizing cellular damage to food products, ZERO FREEZER achieves both superior quality and operational efficiency
— a combination that has been difficult to realize with conventional freezing methods.

Four Key Benefits of ZERO FREEZER

• Minimizes drip loss, preserving fresh-made texture and flavor
• Enables freezing and storage of high-value ingredients
• Significantly reduces processing time, electricity costs, and labor expenses
• Stabilizes operations and minimizes the risk of inventory shortages and overstock

Primary Processing (Agriculture, Fisheries & Livestock)

By minimizing cellular damage to food products, ZERO FREEZER achieves both premium quality and high-efficiency freezing
— a balance that conventional freezing methods have struggled to deliver.

Four Key Benefits of ZERO FREEZER

• Reduces drip loss, preserving just-harvested freshness
• Brings regional and seasonal flavors to the global market
• Enables seasonal ingredients to be stored and supplied consistently year-round
• Transforms ingredients once unsuitable for freezing into valuable, storable assets

Restaurant Chain

Rapid Liquid Freezing Transforms Restaurant Chains

ZERO FREEZER enables restaurant groups to maintain flagship-level quality at every store location

Four Key Benefits of ZERO FREEZER

• Centralize recipes created by skilled chefs, prepare them in a central kitchen, rapidly freeze, and distribute to all locations
• Eliminate variations in taste between stores while reducing labor costs and food waste
• Purchase seasonal ingredients in bulk and preserve their freshness and flavor long-term through rapid liquid freezing
• Convert popular menu items into frozen products for shipping, creating e-commerce as a new revenue stream

Healthcare & Welfare

Reduce labor hours and operating costs through high-quality frozen meal stock.

ZERO FREEZER enables efficient cook-freeze operations while maintaining freshly prepared taste and texture.

Four Key Benefits of ZERO FREEZER

• Enables cook-freeze production, significantly reducing labor costs, food waste, and utility expenses
• Dramatically shortens kitchen working hours through frozen stock management
• Improves staff retention by enhancing operational efficiency and reducing workload
• Delivers meals that taste and feel just freshly prepared — even after thawing

Contract Food Service

Achieve high-profit operations through Rapid Freezing × Central Kitchen integration.

By combining ultra-rapid freezing with centralized kitchen systems, ZERO FREEZER enables scalable, cost-controlled,
and quality-standardized food service operations.

Four Key Benefits of ZERO FREEZER

• Significantly reduce labor costs by preparing meals during off-peak periods and storing them frozen
• Stabilize food costs by cooking and freezing seasonal or discounted ingredients
• Standardize taste and nutritional value through Central Kitchen production combined with ultra-rapid freezing
• Expand into new business opportunities, including frozen bento and ready-to-eat meal markets

Hotel & Bridal

Preserve flavor and aroma with ultra-rapid freezing.

Prepare during off-peak seasons, freeze at peak freshness, and deliver freshly prepared quality
during high-demand periods.

Four Key Benefits of ZERO FREEZER

• Allow chefs to prepare and rapidly freeze dishes during slow seasons, then thaw and serve during peak periods
• Reduce buffet food loss by up to 50% by freezing signature dishes and thawing as needed
• Unlock new revenue channels by selling frozen hotel cuisine and desserts through e-commerce and retail
• Enable consistent reproduction of premium dishes through semi-prepared frozen components — even by part-time staff