*These are case studies showcasing the overall implementation of DENBA products.
Nadai Fuji Soba
Introduced in almost all locations of a famous soba noodle restaurant with about 130 stores in the Kanto region.
The oil drains better, making fried food crispier and healthier, and food waste has been reduced.
*Soba: traditional Japanese buckwheat noodles.
MEGA Don Quijote
Don Quijote is one of the largest general discount store chains in Japan.
Among them, DENBA has been introduced in 120 of the approximately 150 especially large stores known as “MEGA Don Quijote,” which handle prepared foods.
By allowing frying at lower temperatures than usual, it helps suppress oil deterioration, and it is expected to significantly reduce oil usage by 25 percent annually.
Japanese-style restaurant Shinrin
The equipment was introduced after they experienced its excellent frying performance and oil retention.
Steakhouse Azuma
They introduced it for its superior frying finish and oil drainage compared to other equipment, and are developing new menu items using the DENBA FRYER.
It has been installed at two affiliated locations.
Tofu Shop Mikawaya
They prepare popular Nama-age daily in a large 40L oil tank.
Before introducing the DENBA FRYER, they fried 160 pieces of Abura-age at a temperature setting of 180℃ and changed the oil completely.
After introducing the DENBA FRYER, they can fry up to 220 pieces at 175℃ without changing the oil.
*Tofu: A food made by grinding soybeans and solidifying the paste.
*Nama-age: Tofu that has been fried once in oil, crispy outside and soft inside.
*Abura-age: Thin slices of tofu fried in oil, commonly used as ingredients in dishes like oden and miso soup.
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