Fast freeze

Immediately after vacuum packing and labeling, our meat goes through a shock freeze process. We all know what frozen food is, but perhaps we don't all know that the food's organoleptic qualities are maintained only if the freezing is done quickly (shock freezing).During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed.

Thanks to an air temperature of -40°C, the blast freezer lowers the temperature at the core of the food to -18°C in under 240 min, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole.After defrosting, there will be no loss of liquid, firmness or flavour.

American inventor Clarence Birdseye developed the quick-freezing process of food preservation in the 20th century. In -40 °C weather, he discovered that the fish he caught froze almost instantly, and, when thawed, tasted fresh.