[Introducing case studies as well!] 5 reasons why curry restaurants should install rapid freezer

If you introduce rapid freezer to your curry restaurant, you can solve all of these problems at once.

When you hear the word ``freezing,'' you have a bad image, but what we will be introducing today is high-quality rapid freezing.

This is a must-see for those who run a curry restaurant, as we will introduce the benefits of introducing rapid freezer a curry restaurant, as well as actual examples of its implementation!

What is rapid freezing?

Before introducing the benefits of introducing rapid freezing at a curry restaurant, I would like to briefly explain about rapid freezing.

The difference between rapid freezing and regular freezing is the speed of freezing. The faster the food is frozen, the less damage it causes to the food, and the less dripping occurs when thawing.

With normal freezing methods, the water in the food slowly turns into ice, and the ice crystals grow larger. If the water inside the cells forms large crystals, they will rupture the cell membrane and, when thawed, will leak out along with the nutrients inside as drips.

On the other hand, rapid freezing turns into ice in a short time, so it is frozen before it can grow into large ice crystals. This prevents damage to the food's cells and maintains its high quality even when thawed.

Freezing food has various benefits as it allows for long-term preservation, but the disadvantage is that the quality of the food usually deteriorates. However, rapid freezing allows you to enjoy many benefits without sacrificing quality.

Click here for detailed explanation about rapid freezing
⇒ What is rapid freezing?

5 reasons why curry restaurants should install rapid freezer

There are five benefits when a curry restaurant installs rapid freezer. I will explain them in order.

Can reduce waste loss

Because you only need to thaw the amount you need when you need it, you can minimize waste loss.

If you refrigerate the curry after cooking, the expiration date is about 3 days. If you make too much curry and can't sell it all within 3 days, that amount will be wasted.

On the other hand, if you freeze cooked curry, it will last for up to a month. This makes it possible to cook and freeze large amounts of food and thaw only the amount you need when you need it.

If the curry is thawed when ordered at the store, there will be almost no waste of curry, but if the curry is thawed in the amount needed for the day, only the surplus for that day will be lost.

Additionally, curry toppings and uncooked meat can be frozen and stored, so if you thaw and use only the amount you need, you can similarly minimize waste.

Can reduce labor costs

You can make large quantities of curry, leading to more efficient cooking and reducing labor costs.

Curry is a food with a short shelf life, so it needs to be prepared almost every day. However, if you use rapid freezing, you can make large quantities and freeze them.

Daily preparation can be done only once a week, which reduces the burden of cooking and reduces labor costs.

Cooking in the central kitchen can be made more efficient

As the number of stores increases, more and more stores will introduce central kitchens. Central kitchens and curry shops go well together and have various benefits.

Advantages of introducing a central kitchen

Curry restaurants make a large portion of their sales during lunch, so finding a good location to attract customers during lunch is the key. Therefore, it is a great advantage to be able to open a store in a good location while saving kitchen space and reducing tenant fees.

In addition, curry restaurants have a higher turnover rate than ramen restaurants because they can simply serve the rice and roux and add toppings after receiving the order. Therefore, if we can reduce the manufacturing cost of roux per cup, we will make a huge profit.

In this way, introducing a central kitchen has various advantages when expanding the scale, but introducing rapid freezing to the central kitchen has even more benefits.

One of them is to further improve the efficiency of cooking. Even with the introduction of a central kitchen, the expiry date of curry remains unchanged at around three days. Therefore, it is necessary to operate the factory almost every day to continue producing curry.

However, if you use rapid freezing, you can produce multiple days' worth of food in bulk and freeze it. If a store offers multiple types of roux, it will be possible to produce one type of roux each day instead of making multiple types of roux every day.

Reduces the burden of shipping from the central kitchen

Although there are various advantages to implementing a central kitchen, there is also a disadvantage that it takes time and effort to deliver to each store.

Delivering the curry produced every day requires additional staff and vehicles. Furthermore, if the product is delivered by car at room temperature, the area that can be delivered is limited due to the expiration date.

However, if the curry is rapid freezing in a central kitchen, the burden of shipping can be reduced.

First, you can now do deliveries that used to be done every day all at once every few days. In addition, if we use refrigerated refrigerated delivery, we can deliver to all parts of the country.

Foods other than curry can also be rapid freezing

If a curry restaurant introduces rapid freezer, it will be possible to freeze toppings and other ingredients other than curry before cooking.

If you can freeze food, you can extend its shelf life and reduce waste, and you can also lower purchasing costs by buying in bulk when ingredients are cheap.

Specialty soup curry that is popular with celebrities

We will introduce an example of a famous curry restaurant in Shinagawa. This shop sells soup curry prepared in the central kitchen through catering and wholesale to restaurants.

The soup curry, made with carefully selected herbs and spices, has a rich aroma and is popular among celebrities. It is often used as a gift for filming commercials, and it seems that most celebrities have eaten it.

Introduced liquid rapid freezer

This curry restaurant has installed a liquid rapid freezer /Rejoice freezer. We mainly rapid freezing curry when selling it to restaurants, and toppings that go well with freezing.

The central kitchen produces the amount needed for catering, and since the food is sold by car, there are no shipping problems, and the food is sold without being frozen.

On the other hand, when selling wholesale to restaurants, frozen products are easier to ship and restaurants use, so they are frozen in the central kitchen before being delivered.

Specifically, restaurants package the amount of curry they need for a day (7 to 20 servings) and freeze the liquid in bulk. Considering the hassle of packing, thawing, and waste loss, it seems most efficient to freeze one day's worth of food.

At our wholesale restaurants, we serve a day's worth of soup curry after thawing it in hot water.

It is said that rapid freezing reduces the loss of flavor compared to normal slow freezing, allowing restaurants to provide curry with high quality.

rapid freezing introduction example Awajishima curry

Awaji Island curry made with plenty of onions from Awaji Island

Source: http://awajishima-curry.com/flow/

Onions grown on Awaji Island with a lot of time and effort are said to have more than twice as much sweetness and less bitterness than regular onions.

After the onions are sent directly to the factory, they are carefully sautéed for 4 hours and mixed with 9 types of fruits and 16 types of spices. This creates a taste that changes into three levels: sweetness, richness, and spiciness.

Introduced rapid freezer for shipping from Awaji Island to all over the country

Source: http://awajishima-curry.com/flow/

The curry made at the Awaji Island factory rapid freezing before being shipped to stores nationwide.

rapid freezing not only allows products to be frozen without sacrificing quality, but also allows products to be shipped all over the country.

With our desire to "provide safe, secure, and authentic taste at an affordable price," we ship rapid freezing Awaji Island curry all over the country.

Conclusion

What did you think. The problems faced by curry restaurants vary depending on the size and region.

However, many curry restaurants have the same problems, and many of them can be solved by rapid freezing.

If your curry restaurant does not have rapid freezer, please consider installing one as it will reduce waste and costs.