The KuraBan refrigerated food storage unit may look like a typical commercial freezer, but looks can be deceiving. Robert Sparks, product engineer at SandenVendo America, and Mike Weisser, President, and CEO of SandenVendo America, unwrapped this latest product innovation for host Tyler Kern.
“The KuraBan technology deploys non-thermal electric field energy,” Weisser said. “It allows you to extend the shelf life, depending on the food, 10-15 times its normal shelf life.”
“We’re putting 5,000 volts of electricity in through the stored food product. It keeps the molecules within the food moving,” Sparks said. “This doesn’t allow the product to freeze while stored in below-freezing temperatures.”
One of the most significant benefits of this process is the food is always fresh.
As for applications, Weisser believes the KuraBan cabinet could benefit the restaurant industry, where extending food storage life can add up to cost savings in reduced spoilage.
This technology will allow restaurants to dry age beef in-house without the expense of purchasing it already aged and without the volume loss that typically accompanies the dry-aged process.
“You can reap 100% of the finished product and the high margins of the aged-beef without any of the waste,” Weisser said.
For the latest news, videos, and podcasts in the Food & Beverage Industry, be sure to subscribe to our industry publication.
Follow us on social media for the latest updates in B2B!