IQF Quick Freezing System individually freezes various types of food including fruit, meat, seafood and bakery rapidly at –60℃.
Quick freezing at very low temperatures in a short amount of time prevents ice crystals from forming, a key technology in efficiently maintaining food characteristics, freshness and quality in highest conditions.

Domestic quick freezing generally happens at around –30℃~-40℃. For instance, fish must be quick frozen at below –50℃ to maintain cell integrity and moisture.

Longer freezing times result in destruction and deformation of cells and nutritions, significantly reducing flavor and quality.