HFS can freeze substances generally considered non-freezable, such as saturated saltwater and ethyl alcohol. It enables the production of sub-zero ice with temperatures freely adjustable from −1°C to −126°C to suit various applications.
HFS enables control of the state of ice, from dry snow-like to highly fluid slurry. With ice rates also freely adjustable, it achieves not just rapid fish cooling but also fine-tuning the temperatures and salt concentrations required by different fish species, demonstrating its power in a variety of scenarios.
Ultra-low-temperature Ice-making
By changing the components of the liquid used in ice production, it becomes possible to produce HFS of even greater ultra-low temperatures.
Patented
Our HFS technology is protected by patents covering ice, refrigerants, ice production methods, and cooling processes. (Patent No. 6175168)
Automatic ice-making at the touch of a button, from dry and snow-like to highly fluid slurry-like, according to purpose – this is new-technology HFS, which rapidly freezes high-concentration brine (23.5%), and can produce -21.3°C ice at low cost – something heretofore difficult in commercial use.
Freezing technology has entered a new stage. Proposals of the cold chain for every scenario, and close-grained fine-tuning of temperatures, salt concentrations, and shapes to match various products – HFS, featuring these elements along with high efficiency and flexibility, offers new possibilities.
We offer ice makers to meet a wide variety of needs, from small machines that can be used anywhere, such as in kitchens or at workplaces, to medium-dimension elevator-sized machines, to new large machines specialized for mass cooling. These significantly enhance business efficiency by quickly providing the required amount of ice.
Our original technology enables the production of flake-type HFS. It also features a function to stir ice slurry according to the required temperature. This allows for a wide range of applications, from delicate food cooling requiring accurate temperature control to industrial uses needing rapid temperature reduction.
Depending on the model size, the machine is equipped with an ice-storage box ranging from 22 liters to up to 9,000 liters. What’s more, large models are also capable of instant cooling using an automatic-circulation “flowing freezing tank.” This keeps the cooling capacity at an unchanging level even with continuous input of large quantities of materials, while maintaining the quality of each ingredient.
From the moment of catch to the point of delivery, we achieve consistent low-temperature
management with minimal energy. Rapid freezing allows seafood to be delivered speedily
worldwide, fresh and undamaged. That’s HFS.
In the fishing industry, maintaining seafood freshness and cooling are major challenges. Currently, cooling with crushed ice made from fresh water is mainstream, but its cooling speed is slow and it can’t maintain subzero temperatures. This delay stresses fish, damaging them and promoting lactic acid production that reduces freshness. “Ikejime” (live-fish stunning) is used to prevent this, but it’s labor-intensive, requiring the fish to be processed one by one, and unsuitable for mass processing. Loading large amounts of ice onto fishing boats before setting out also affects fuel efficiency.
freshness preservation
mass processing
fish quality
running cost
Rapid freezing is gaining attention as a solution to freshness preservation challenges. Rapid freezing involves passing the core temperatures through the maximum ice-crystal formation temperature zone (-1°C to -5°C) within 30 minuteswhen freezing food. This temperature range tends to form large ice crystals that can damage food cells, so the key to preserving seafood freshness is how quickly to freeze without damaging the food.
CASE STUDY
HFS’s rapid freezing technology passes through the maximum ice crystal formation zone (-1°C to -5°C) at the highest possible speed, minimizing cellular damage and preserving the product’s pre-freeze freshness.
At the 36th National Seafood Processed Products Quality Competition, HFS-powered frozen scallops received the prestigious Fisheries Agency Director-General’s Award.
In a competition that recognizes products refined through advanced processing, the selection of frozen scallops was regarded as exceptionally rare.
Through frozen science, HFS delivers
new value beyond freezing to the world.
・Food Loss Reduction
・Sustainability
・Quality Preservation
・Premiumization
HFS freezing results in vitrification rather than crystallization, maintains quality even after thawing and refreezing, and has been shown to minimize damage to cells.
We are developing a next-generation cold chain solution using HFS coolant that minimizes waste heat and delivers energy-efficient, cost-effective cooling.
We are developing a spot cooling system that uses HFS coolant.
Compared to conventional spot coolers, this system minimizes waste heat and provides energy-efficient, cost-effective cooling as a high-efficiency eco system.
HFS cooling technology may also be applied to data center cooling, leveraging its high heat transfer efficiency to contribute to more energy-efficient and effective cooling systems.