Locks the internal structure and flavor of food in a very short time
Uses -35℃ circulating cold air to achieve rapid freezing, and the center temperature can reach -18℃ within 30 minutes, which is the key freezing stage before freeze-drying.
Application Scenarios:
Pre-treatment of quick freezing and dehydration of cooked rice, stewed meat, and seafood
Controls ice crystal formation to maintain the taste and appearance after rehydration
emmy@jsblk.com