DENBA is a next-generation freshness-preservation technology that keeps the water molecules in food active, holding produce at its peak. You fit a compact unit to the refrigerator or freezer you already use, and the DENBA effect works throughout that space. Premium fruit such as grapes and Shine Muscat stays juicy and good two months on. Processors supplying meat to supermarkets report drip loss cut by up to 95% when thawing meat and fish. Even an ordinary freezer can freeze without breaking down cell structure. DENBA is now being built into domestic refrigerators, commercial refrigerators, delivery trucks and shipping containers around the world.
Unstable weather driven by a warming climate, damage from typhoons and heavy rain, and demand that became impossible to forecast during the COVID-19 pandemic have all put real pressure on people who work with food.
At the same time, the Sustainable Development Goals have become a shared international agenda, and businesses are expected to play their part.
Across the food chain - from growers to retailers to restaurants - DENBA works on the same set of problems: raising the value of a shipment by controlling when it goes out, steadying unit prices by easing oversupply, opening up more distant markets, holding unit price by extending the window in which produce is at its best, and reducing food loss.
Thawing with far less drip loss
All of this happens in an ordinary refrigerator fitted with DENBA+. The surface and the core thaw at the same time, so damage to cell membranes is kept to a minimum. Thawing is quicker, and the same unit goes on working as a refrigerator - which makes the whole operation more efficient.
Even when sashimi is cut and plated or meat is sliced in advance, it holds its moisture and colour until it goes out to the customer.
There is no discolouration, and it is less prone to sticking, drying out or losing its shape.
Point 1
Far less drip - and far less of the flavour that goes with it
Point 2
Less weight loss, which shows up directly in revenue
Point 3
Less quality loss through the thaw
Point 4
Core and surface thaw evenly
Low-frequency DENBA thawing brings the core and the surface up together. Drip loss falls by up to 95%, and waste falls with it.
An unexpected result at an all-you-can-eat yakiniku restaurant
As above, DENBA thawing sharply reduces the drip - and the flavour - lost during the thaw, and with it the loss in weight. The same turns out to be true on the grill. Meat gives up liquid as it cooks, and how much depends on the quality of the thaw.When meat weeps on the grill, it looks and tastes worse, it shrinks, and less of it reaches the plate. On a single slice the difference is small. Across an all-you-can-eat service it changes consumption per head, which is why major yakiniku chains have adopted DENBA.
The difference on the grill speaks for itself
A case from the field
Q. What was the underlying problem?
We put 250-300 kg of meat into the freezer at once, and while it freezes there is no great difference between the surface and the interior temperature.
Q. And after installing the DENBA+ thawing system?
Surface and interior come up to the same temperature - there is no gap between them.
That means we can thaw different cuts together, and solving the inside/outside temperature gap is the single biggest benefit for us.
Q. Does DENBA+ reduce the liquid lost?
Less liquid comes out during the thaw, so the nutrients stay in the meat.
Q. How did your team react?
At first we were sceptical, because we couldn't see it doing anything. Then we looked at the result: almost no liquid, and the meat had the same firmness through the thaw. The thawing performance is excellent.
info@denba.jp