The method of long-term storage of berries, fruits and vegetables by freezing is recognized as the best way to preserve valuable properties of the frozen foods.
The cooling time is especially important during the freezing process. The quality of the final product is completely dependent on it. The structural and enzymatic changes are minimized due to fast cooling process. The technology involves acceleration of each stage of cooling. Freezing is carried out by a stream of cold air in the shortest period of time. As a result, the taste of berries, vegetables and fruits and the way they look are preserved due to a quick ("shock") freezing.
We control the quality of the foods to be frozen, provide an efficient cooling process, and are responsible for the proper conditions for the supply of our products.