DENBA+ Defrost

SURPRESS BACTERIA

Reduce loss rate and improve customer satisfaction

By using DENBA to thaw your products you are

able to reduce liquid

loss by 95%.

EFFECTS

• Significantly reduce blood and water outflow.

• Reduce nutrient loss.

• Defrost evenly at the center and surface temperature.

01 Significantly reduce blood loss.

When using DENBA+, it thaws the the surface and the center of the produce at the same time to minimise the damage of the cells.

02 Electronic energy

When applying electronic energy and fine vibrations to the air, you are able to defrost your food and still maintain high freshness, quality, colour and taste.

03 Low temp thawing

DENBA+ applies fine electronic vibrations into the air which makes it possible to thaw under the freezing point of 0 to -2.

When thawing using DENBA+, electronic vibrations are used to reduce the loss of taste and liquid.