• Rapid cooling system where the product temperature is reduced from +70°C to +3°C in 90 minutes
• The transition from +65°C to +10°C (critical period for bacterial growth) is so quick that their development is impossible
• Food remains safe for 8 days

Shock Freezer Function

• Rapid cooling system where the product temperature is reduced from +70°C to -18°C in a maximum time of 240 minutes
• This achieves the production of microcrystals for optimal product preservation
• Food remains safe for months