It is what is known as electrofacial freezing, which consists of freezing at a very fast speed of time at a low temperature where the state of the food is better preserved. Maintaining a frozen storage temperature below 18 degrees Celsius, the way to do it is by lowering the temperature on the food through cold or by being in contact with cold plates, immersion in extremely cold liquid gives this procedure a security since it forms smaller crystals that do not damage or injure the food tissues, giving a guarantee without alterations of the product.
This is a way to prevent bacteria from developing or nutritional loss, they are kept more hydrated with a lower loss of the original weight, the flavor and color last longer, characteristics that give a great advantage to the consumer, since with This technique can last longer frozen foods from 2 months to 12 months frozen without affecting their quality, this will vary depending on each food. The way to do it varies depending on the equipment that is used, such as direct freezers or indirect freezers, in cold air blast tunnels or with a freezing room in channels and they should always have a temperature of 18 degrees Celsius or less than this.
These equipments, unlike traditional or slow freezing, operate at a higher capacity and the space between foods in less, and food is protected with special cold-resistant plastic containers and bags.
