About Hyokan

Three features of Hyokanko

Realizing your dream to keep the freshness of ingredients as they are just shipped

Hyokan is a next-generation storage system that enables long-term storage and maturation of foodstuffs, mainly around 0 ° C, by special electrostatic energy applied inside the refrigerator, and suppresses the growth of bacteria to preserve the freshness of foodstuffs.

01

Freshness preservation

It is possible to keep freshness of food dramatically compared to the previous storage by storing it in Hyokanko.

02

Reduction of food lose

Food can be stored for a long time while keeping the freshness, so the loss of ingredients is less and waste can be reduced.

03

Hyokan food-ripening

Maturing at low temperature and using electrostatic energy improve the taste of the food.

Electrostatic energy action

By applying electrostatic energy, food materials become hard to freeze even near freezing points and can be stored at around 0 ° C for a long time. In addition, by sterilizing and deodorizing trace amounts of ozone generated by the electrostatic field environment, the growth of bacteria, which is one of the causes of deterioration, can be suppressed, resulting in a synergistic effect.

Manufacturer patent (Acquired patents and utility models)

 

*Patent No. 3862085
*Patent No. 4563916
*utility model 3140667
*utility model 3165951
*utility model 3152844

*Depending on the differences in food and the production area, the result of preservation may differ.

Mechanism for Hyokan preserving

It is hard to freeze even below the freezing point, so it keeps the deliciousness of food.

When frozen foods are thawed, they lose their “umami” along with their moisture, because the volume of water in the frozen foods expands and the cell walls of the foods deteriorate. However, Hyokanko is hard to freeze foods even below the freezing point, and therefore, it will preserve foodstuffs for a long time while keeping the fresh taste of them.

Water molecules do not stick to each other at normal temperatures and are kept at regular intervals.

In the freezer, molecules get stuck to each other and freeze when it's below zero.

By applying a high voltage to Hyokanko, the food does not freeze easily even near the freezing point because it is kept in a state where molecules do not stick by applying a slight vibration.

Main structure of Hyokanko

The voltage of Hyokanko is from 3500 volts up to 7000 volts. Aluminum material is used to transmit high voltage to food materials. As shown in the diagram below, the voltage is transmitted to the food. Therefore, Hyokanko can be safely used in the temperature range near the freezing point.

The voltage of Hyokanko is from 3500 volts up to 7000 volts. Aluminum material is used to transmit high voltage to food materials.

As shown above, the voltage is transmitted to the food. Therefore, Hyokanko can be safely stored in the temperature range near the freezing point.

Comparison between a normal refrigerator and Hyokanko

Q&A

Q1.氷感庫で長期保存したものを外に出した場合、食材が急速に劣化するのでは?


基本的に氷感庫から出した食材は、その環境下での通常の劣化スピードになるので急に痛むことはありません。 ただし、氷感庫は劣化スピードを遅らすことで大幅に保存期間を延ばすものなので限界値はあります。




Q2.スタンダードタイプと恒温高湿タイプの違いは?


スタンダードタイプは通常のファンを使用し、冷気を循環させる空冷式です。恒温高湿タイプは、冷気が循環せず庫内下部の方が温度が低くなるため、多少の温度ムラが発生します。その温度ムラを利用して異なった食材を保存することも可能です。




Q3.氷感庫で保存する場合の包装資材や容器等はどのようにすればいいか?


庫内の天井や側面に接触しなければ、電圧は水分を通して伝わるため、パレット、段ボール、木箱など形態は選びません。ただし、庫内の天井や側面に接触すると放電してしまう恐れがございますので、ご注意ください。




Q4.メーカー試験結果にある電圧値(V)の数値の高低の差異はなんですか? また、基準値の目安はありますか?


食材に対し3500(V)を基準設定し、試験結果をデータ化してきております。結果デリケートな商品に対しては低い設定になりました。また、その他のものについてもメーカー試験結果にある数値を基に下記の図を目安にしています。 ■食品別適正電圧




Q5.通常の業務用冷蔵庫やプレハブ型冷蔵庫のカスタマイズは可能ですか?


プレハブ型冷蔵庫については、冷却器の状態やプレハブ自体の老朽化などの諸条件はありますが、カスタマイズは可能です。通常の業務用冷蔵庫のカスタマイズについてはお受けしておりません。





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