Do you think the quick freezer is just a colder refrigerator? Wrong! Its core magic is "ultra-low temperature + extremely fast cooling".
The household refrigerator freezes slowly, and the water in the food cells will slowly form large ice crystals and break the cell walls. When thawing, the juice is lost and the taste becomes slag.
However, professional quick freezers can quickly pass the center temperature of the food through the "maximum ice crystal formation zone" (-1℃ to -5℃) to -18℃ or even lower in just a few tens of minutes! This rapid freezing process allows the water in the food cells to form only countless tiny ice crystals, and almost no damage to the cell structure.
The result? After thawing, the food is full of juice, and the taste, flavor, and nutrition are retained to the greatest extent, just like the "pause button" has been pressed! This is the scientific principle of quick freezing and locking in freshness!
LVNI factory produces quick freezers, factory direct sales, welcome to consult