Seasoning Absorb Faster Into Food
The vacuum function in the Vacuum Compartment removes air from food which allows food seasoning to absorb at a faster rate*9
so that lesser time is required for food preparation.
*7 Odourous components: Methyl Mercaptan (odours of onion and garlic), Trimethylamine (odours of raw food), Hexanal (odours of meat), Acetaldehyde (fermentation odours of miso and soy sauce), Propanel (odours of grilled fish) and Acetic Acid (odours of vinegared food).
*8 It is recommended that food with high odorosity be wrapped up.
*9 After soaking a 5mm thick radish in 10% brine solution#1, the time taken for the radish in brine concentration to reach 1.3% compared between Refrigerator Compartment (Atmospheric Pressure) and Vacuum Chiller Compartment. Refrigerator Compartment: 240 minutes, Vacuum Chiller Compartment: 108 minutes. The permeation speed varies according to ingredients and seasoning liquid. Now, complicated menus can be served quickly. (#1 The solution has been dyed red for easy visualisation.)