COOLS QUICKLY FOR HEALTHIER,MORE NUTRITIOUS FOOD

　　By rapid cooling, the aging process of food can be effectively stopped, reducing oxygen reaction, and reduces the multiplication of bacteria. Freezers can quickly reduce the core temperature of food to +3° C, thus reducing weight loss due to evaporation and retaining core temperature to +3° C, thus reducing weight loss due to evaporation and retaining the This reduces weight loss due to evaporation and preserves the nutritional content of the food. Rapid cooling not only prolongs the freshness of food, but also maintains its texture and taste. It also maintains the freshness of the texture and taste of the food. Ensure that food is kept in optimal condition and provide your customers with a high-quality gastronomic experience.

FREEZE SAFELY TO KEEP ANYTYPE OF FOOD LONGER

　　During the traditional freezing process, liquids in food solidify and form macro-crystals. This destroys its structure and affects its texture and taste. Rapid freezing technology, which Rapid Freezing Technology, quickly reduces the core temperature of the food to -18° C, resulting in the formation of microcrystals. The microcrystals are relatively small and evenly distributed, keeping the organoleptic properties of the food intact. This means that the food remains intact even after thawing. This means that the food retains its original texture, taste and flavor after thawing, providing a great opportunity to thaw food. texture, taste and flavor after thawing, providing a high quality food experience. Rapid freezing technology, which Rapid Freezing ensures that the quality of the food is maximized during the freezing process and that the food is preserved for a longer period of time.

QUICK FREEZINGFREEZING CYCLE