Page 23 - Catalog ITCS

Yoshio Yamada (Chairman)
T.I./14 Tlf: +00-81-45-948-4855
Email: L-freezer@technican.co.jp JAPAN
TECHNICAN www.technican.co.jp
www.technican-international.co.jp/
TO WHOM IT OFFERS VALUE AND WHAT VALUE To whom What value
- Meat and fish processing and packaging companies Extend the freshness of highly perishable foods without losing their properties (taste, texture,
- Restaurants moisture, etc.) even outside of their natural life, thus providing connotations of novelty or
Agri-food sector companies - Fruit and vegetable producers timelessness.
- …..
Companies that process organic matter and plastic
outside the agri-food sector
Spanish and French companies having access to the agri-food market: Open to sign a Manufacturing License Agreement for the operation of business in
Companies that offer technological solutions and - Suppliers of industrial kitchen equipment Europe with a range of high value equipment for the user.
services to the agri-food sector - Engineering and installation companies in the industry
Companies that want to invest (or diversify) in
other activities

Local authorities, R&D centres, entities that - Entities fostering Circular Economy in general - Benchmark of Good Practice to spread in its region
promote circular economy in general
Fit in Circular Economy Contribution to environmental impact Contribution to economic impact Contribution to social impact
Design for Circularity - Avoids the waste of fresh food (very perishable). - Fresh food is, by default, expensive (fish, mushrooms, etc.) If managed properly, waste - Minimise the social impact associated
Maintenance/Repair Enables to achieve zero waste is avoided (as re-freezing is allowed) with organic waste
Reuse and recirculation
Remanufacturing - Avoids the management of food waste (bulky, bad
Revaluation smells, etc.)
Recycling
Energy recovery - Allows logistics to be optimised, with intermediate
Product as a Service warehouses

REFERENCES ALREADY INTRODUCED
VALUE PROPOSITION FOR “END USER” IMPLICATIONS FOR “END USER” PHOTOS / IMAGES
IN THE MARKET
- Ultra-fast freezing equipment (20 times faster than conventional - Improves the working environment (avoids With TOMIN With air Linear models
air freezing) operators to stay in frozen environments) (up to 3 t/h)
- By immersion in a liquid medium (ethanol/water 60/40) at -27°C ~ 20 implantations approx.-
- No loss of food freshness - Reduces food waste
- 2,000 installations in 35 countries
- Freezes foods that are normally deficient in freezing (fruits, fish, - Allows savings by better managing purchases
mushrooms, etc.) (buy more when there is higher supply)
- Aimed at professionals (fresh food distributors, restaurants,
food processors) - 140 kg/h Model (operating 8 h/d) Mid-size model (140 kg/h)
- Minimises dripping in thawing (4% by weight in conventional meat
freezing) - Investment: € 140,000
- Does not change the flavours and textures of food through the Compact models
generation of ice microcrystals (5 µm) - Amortised in 10 years: € 0.035/Kg. (from 20 to 700 kg/h)
- Avoids the reddish colouration typical of freezing meat and fish
- Does not replace the freezer chamber for long-term preservation - Operation: electric. € 0.011/Kg. ~2,000 units sold
approx.
Ethanol € 0.002/Kg.

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