CIMS Surgélation - The quality of cryogenics at the price of mechanical cooling


Deep freezing

Fast freezing of food = the zone of maximum crystallization must be crossed in a very short time (a few minutes) and the product must be brought to a balanced core temperature of -18°C.

The CIMS deep freezing technique offers you a high quality product thanks to its extreme speed, its versatility and its respect of sensory qualities of the food.

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Multifreezer / Crusting table
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