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Henrich

Henrich

アンリッシュ
Vendor
アンリッシュ食品工業株式会社
Commercial cold food that enriches the site. Enrich the Professional Kitchen.
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Invoice registration number

T6360001019493

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About the brand

Commercial cold food that enriches the site. Enrich the Professional Kitchen.
1
Supervised by an active chef Supervised by active Japanese, Western, and Chinese chefs, the taste is reproduced by professionals. Not frozen food, Commercial freezing made according to "chef standards".
2
(2) Easy cooking × loss reduction design Can be served only by heating and thawing. No matter who cooks it, it is of constant quality. Reduce food loss, opportunity loss, and work loss
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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"Even in the midst of busyness, I want to deliver a dish without compromise."
　
The site of eating out, lunch, and school lunches is
We are constantly facing challenges such as labor shortages, rising costs, and variable quality.
　
Still, I don't want to reduce the satisfaction of a dish that customers eat.
　
Henrisch said,
It was born to eliminate "it can't be helped because it's frozen".
　
With freezing technology, the value of freshly made products is locked in as it is,
We provide products that can be used as weapons in the professional field.

What are we doing?

Henrisch said,
　
Development and production of high-quality frozen food for commercial use
　
Standard design for on-site operations
　
Stable supply that contributes to cost and loss reduction
　
It is a brand that does.
　
Not just frozen food,
　
✔ Taste reproducibility
✔ Stability after thawing
✔ Yield clarity
✔ Ease of Serving
　
"Products from the field perspective" designed up to.

Commitment to the product

(1) Refrigeration technology to protect quality
　
Proton freezing, which quickly passes through the maximum ice crystal formation zone,
Reduces cell destruction and maintains texture and umami.
　
Not "it falls off because it's frozen",
We pursue quality that can be protected because it is frozen.
　
(2) Thorough commitment to raw materials and design
　
We check the origin, freshness, and size standards to secure a stable lot.
　
In addition,
Not "frozen state is complete"
The design peaks after defrosting and just before serving.
　
We design it by calculating backwards from purchase to provision.
　
(3) Reproducibility to enhance on-site capabilities
　
No matter who cooks it, it is of constant quality.
Prevents personalization and eliminates taste fluctuations.
　
While reducing operational burden,
We achieve stable quality that leads to sales.

Who are supporting us?

Restaurant owners suffering from labor shortages
　
Small and medium-sized restaurants without a central kitchen
　
Employee cafeterias, hospitals, nursing care facilities
　
A company that wants to increase sales but can't increase its kitchen
　
"I want to reduce the burden on the site without losing the taste."
It is supported by such realistic professionals.
　
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