Q What is different between the standard models and the constant-temperature, high-humidity models?
A The standard models are air-cooled, using a typical fan to circulate the chilled air. Air is not circulated in the constant-temperature, high-humidity models, so there is some unevenness in temperature, with the lower part of the chamber being colder. That temperature difference can be utilized for storing different types of foods.
Q Is it possible to customize the commercial refrigerators or walk-in coolers?
A Customization is possible for walk-ins, but the conditions of the refrigeration unit and existing wear and tear must be taken into consideration. We do not offer customization of the normal commercial units.
Q Will items freeze after being removed from a Hyokan refrigerator?
A There are no such freezing issues. Liquids will become supercooled when stored around -5°C and freeze upon removal, but because supercooling is a phenomenon that occurs with liquids, solids (such as meat, vegetables, fish, etc.) are not affected. Because solid items are made up of various things such as fat and fibers, instantaneous freezing does not occur. Hyokan has the effect of lowering an item’s freezing point, but freezing is still possible if the temperature is set too low.
Q Will foods spoil rapidly after being removed from a Hyokan refrigerator?
A Generally, foods removed from Hyokan will spoil at rates typical for a given environment, so there isn’t any sudden deterioration. However, because Hyokan extends storage time by slowing spoilage, there are limits to storage time.
Q Is the temperature constant throughout the inside of the fridge?
A Areas inside the fridge near the cold air outlet, or directly in the path of the cold air have a relatively lower temperature, so foods may freeze more easily. Styrofoam containers can be used to protect items from this direct cooling.
*Cold air outlet location — Standard vertical door models: Upper rear of the unit Undercounter models: Lefthand side when facing the unit
Q How should the units be cleaned?
A 1. Wipe down the outside, inside, and shelves with a cloth and diluted neutral detergent. 2. Dry surfaces with a soft cloth.
*Please avoid spraying the entire unit with water
Q Can foods be placed directly on the shelves?
A Foods should be kept on top of something such as cardboard or trays (when storing below freezing). Shelves inside the units are made of aluminum, which conducts heat well, so the temperature of the shelves themselves maybe lower than the air temperature, so please keep something such as trays or carboard under the items, rather than placing them directly on the shelves.
Q What kind of packaging materials can be used?
A There are generally no restrictions on what kind of containers or packaging that can be used, but metal trays, like the shelves, can become too cold, so please avoid them.
We recommend that items such as leafy greens that are easily affected by dryness be kept in bags such as Vege-Fresh bags that preserve freshness. Red fish (such as tuna or salmon) can be stored effectively by packing them with a drip sheet that is changed regularly. We recommend vacuum packing for white fish and meat.
Q What should the temperature be set to?
A Fruits and vegetables can be stored in a range of -1°C to 3°C, and meat or fish between -3°C and 0°C. For a mix of items, such as meat or fish plus fruits and vegetables we recommend a range of -1°C to 0°C.
For users new to Hyokan, we recommend starting with 0°C. Once you are used to the internal temperature variations and other special characteristics of Hyokan refrigerators, you should be able to try going below zero without problems such as freezing.
For foods that are more sensitive to big temperature changes, adjusting the temperature to -2°C when it’s hot in the summer and -1°C when it’s cold in the winter can help get the best storage results.
Q What should the voltage be set to?
A Meat and fish can be stored as low as -3°C. To prevent freezing in lower temperature ranges, voltage should be set between 3,500v and 4,500v.
For a mix of meat, fish, fruits, and vegetables, voltage should be set to 3,500v. Flowers can be stored at a somewhat lower range of 2,000v to 3,500v.
Q Are there any storage precautions?
Any items that stick out of the shelves may come in direct contact with the walls. Depending on the amount of condensation, direct contact may result in a drop in voltage or sparks. Also make sure foods are not sticking out and touching the back of the door. Please arrange food neatly and avoid overpacking the refrigerator.
Q If there are problems that can only be repaired by the manufacturer, can someone be sent to repair them? If the unit must be returned to the manufacturer for repair, who pays the shipping? (Please provide details if there are any differences within or outside the warranty period.)
A [Within the warranty period]
Shipping will be covered by the manufacturer should any problems occur.
[Outside the warranty period]
In the event of a problem, there is typically a charge for repairs. There are rarely faults with the Hyokan system that require on-site repair, but if such a fault does occur, we will handle those repairs. (In most cases, this can be handled by an agent or distributor)
Most failures occur with the refrigeration systems, so those repairs are handled by the refrigerator manufacturer.
Q When replacing refrigerators currently in use, are removal costs included in the estimate?
A Removal and disposal costs are handled separately, so please contact us in advance.
Q Are there any precautions for the transformers?
A If any water gets into the transformer on top of the refrigerators, it may cause a failure, so please be careful that water does not get on it. Please also be careful with the undercounter (separate transformer) units.
Q If too many items are packed onto a pallet, is it possible the Hyokan effect will not permeate through all the items?
A There will be some degree of attenuation, but not enough to cause any issues.
Q Are there restrictions on walk-in cooler size (such as shelf or platform dimensions)?
A There are no particular restrictions, but we do work with customers to propose cooling system designs based on their needs and factors such as the foods to be stored and the height of the building.