YES. The big difference is the use of PROTON electromagnetic fields when freezing.
No technology currently uses them and this gives PROTON a technological advantage.
Thanks to electromagnetic fields, PROTON® performs an ordering (alignment) of water molecules during freezing, which affects three basic factors:
1- The size of the ice crystals.
2- Control over crystal formation.
3- Maintaining the original cellular structure of the food without freezing causing any harm.
YES. As the product freezes, a static magnetic field and an electrical wave radiate in a predetermined direction, forming a uniform, one-way static magnetic field that causes the water molecules to be arranged in a constant direction and ordered uniformly at predetermined intervals, following the physical principle that when a charged particle is moving within a CM (Magnetic Field) in a direction other than the CM lines, it receives a magnetic force that will deviate it from its course.
NO. Electromagnetic radiation is a combination of electric and magnetic fields that propagate through space carrying energy from one place to another. The electromagnetic fields that are used when freezing emit low-energy, non-ionizing electromagnetic radiation that does not have enough energy to extract electrons or to ionize matter.
Non-ionizing radiation has the greatest impact on daily life and covers practically the entire electromagnetic spectrum: magnets, infrared lamps, solar lamps, microwaves, mobile phones, etc.
YES. Ultra freezing consists of freezing in rapid time and at a very low temperature (below -40ºC) to try to preserve the original structure of the food.
PROTON®, in addition to its extreme speed, affects the factors listed in the previous point, where deep-freezing cannot intervene thanks to the use of electromagnetic fields when freezing used by PROTON®.
YES. Cryogenic freezing is also based on the speed of freezing to very low temperatures, at a much higher speed than deep-freezing, but it cannot influence the factors where PROTON influences thanks to the use of electromagnetic fields when freezing.
Other significant differences are that nitrogen freezing is only suitable for freezing large volumes (unlike PROTON® which can freeze any volume), it is very aggressive and can harm the food (PROTON® performs a quick and delicate freezing), it is dangerous due to its risk of explosion (PROTON® only uses clean resources without gases) and has a high cost when paying for gas consumed (PROTON® has a very low electricity consumption).
NO. PROTON® technology has been successfully operated in Japan for many years.
The manufacturing company, RYOHO, made the first sale of its prototype in 2003 and in 2007 it was renamed PROTON®, starting its sales with this name.
In 2009 they opened the first PROTON DINING restaurant (exclusively with PROTON® frozen products) and in 2013 they opened the first in China.
In 2015 they moved the plant to Okinawa where they manufacture the machines and freeze products with PROTON® that they distribute to most of the wholesale chains in Japan. In 2018 they began expansion outside Asia through PROTON EUROPE.