Four-door Rapid Freezing Vertical Freezer

To ensure long-term and safe preservation of food, certain ingredients need to be rapidly frozen to -18°C or lower temperatures. Freezing involves converting the water content in the ingredients into ice crystals. By placing the food in a low-temperature environment, the low temperature quickly penetrates the ingredients, rapidly reducing the core temperature to -18°C, achieving rapid freezing.

Rapid freezing equipment can form smaller ice crystals during the rapid freezing process without causing any damage to the food. Whether it is raw, cooked, or processed semi-finished food, all can be safely and effectively preserved through rapid freezing. Furthermore, when thawing the ingredients, their original flavors and freshness can be retained without any concerns about loss of quality.