Why Freeze


For several years, the evolution of consumer interest in food quality and hygiene has led the Ministry of Health to consider achieving the highest possible food safety standards as a strategic priority.

Freezing is a low temperature preservation technique that allows a long conservation of raw or pre-cooked foods respecting and leaving unchanged the organoleptic and qualitative physical properties.

It is a form of ultra-fast freezing which is carried out by bringing in a few minutes the product temperature to about -40 ° C.

After defrosting the product has all the characteristics of the fresh one.

The advantages of frozen products