TOMIN Liquid Cryo-Freezers

Technican Co., Ltd. is a Japanese freezing equipment maker headquartered in Yokohama, established in 1988 and led by President and CEO Yoshio Yamada, with branches in Sapporo, Osaka, Nagoya and Fukuoka. It addresses the quality loss of conventional air freezing, where large ice crystals break cells and cause drip, loss of flavour and food waste.

Its patented TOMIN Liquid Cryo-Freezers immerse packed food in a non-flammable ethanol-based liquid at -30 degrees C, freezing about 20 times faster than air blast freezing so that cell damage and drip are minimised. The lineup runs from 15-20 kg per hour manual units to lift-type systems of 600-650 kg per hour for wholesalers, food plants and producers, plus TOMIN Mini for restaurants. The company also makes tunnel, conveyor and contact freezers and sells thawing and drying machines.

• Liquid cryo-freezing: packed food is immersed in a -30 degrees C liquid for heat transfer far faster than air.
• Manual models: S-220W and S-220WL units freeze 15-20 kg per hour.
• Mid-size models: LM-45 and LM-75 handle 45-55 and 80-100 kg per hour.
• Lift-type models: TL-1, TL-2 and TLB-2 reach 150-200, 280-350 and 600-650 kg per hour.
• TOMIN Mini: compact freezer for restaurants and central kitchens.
• Freeze testing: customers can test their own products before purchase.

• Tuna and shrimp exporters freezing sashimi-grade products for Japanese and US buyers.
• Fruit processors freezing durian, mango or dragon fruit pieces with minimal drip.
• Restaurant chains and central kitchens freezing prepared meals in bulk.

• Less drip: the company reports drip loss of about one tenth of conventional freezing when thawing beef.
• Fresh-like quality: meat, fish, vegetables and prepared foods keep their taste and texture after thawing.
• Food safety: rapid passage through bacterial growth temperatures and protection against Anisakis in fish.
• Less waste and better purchasing: long-term storage allows bulk buying and year-round supply of seasonal products.

Seafood and fresh produce exporters want frozen products that sell at near-fresh prices, and buyers increasingly expect parasite control and low drip. Vietnam and Southeast Asia export large volumes of shrimp, tuna, pangasius and tropical fruit, where better freezing quality can raise value and reduce waste.

Established on 1 April 1988 and incorporated in July 1989; capital of 45 million yen; headquarters in Tsuzuki-ku, Yokohama. Holds liquid freezing patents in 12 countries. Freeze-test services are currently provided only in Japan.