Quick freezing equipment is a technology that individually cools various food groups such as fruits, meat, seafood, and bakery products at -60ºC in a short period of time.

Because instantaneous ultra-low-temperature rapid freezing occurs within a short period of time, individual cooling, rather than clustering, is crucial. This is the most effective technique for preserving the unique characteristics, freshness, and quality of food. Rapid freezing, commonly used in Korea, operates at temperatures ranging from -30ºC to 40ºC.

For example, fish must be rapidly frozen at -50ºC or below to maintain cell and moisture integrity.
The longer the freezing time, the more cells and nutrients are destroyed and deformed, leading to a significant decline in taste and quality.

We offer solutions for freezing, hygiene, economy, and customer needs using airflow systems that successfully and profitably freeze small to extra-large volumes of fresh food, separating and freezing delicate products.