The Cryogenic Advantage

300° of Difference

Typical mainstream freezing uses CO₂ or ammonia, which freezes the food slowly at -40°F.

Cryogenic freezing using liquid nitrogen freezes at -346°F.

Even popular "flash freezing" and "blast freezing" methods are inferior to nitrogen.

P1020976-01.jpeg

Nippon

-346°F

Other IQF

-40°F

300° of Difference

Typical mainstream "slow freezing" uses CO₂ or ammonia, which freezes the food slowly at -40°F.

Our cryogenic freezing using liquid nitrogen freezes at -346°F.

Even popular "flash freezing" and "blast freezing" methods are inferior to nitrogen.

P1020976-01.jpeg

Nippon

-346°F

Other IQF

-40°F

Damages
See how ice 
cell structure

Why Does This Matter?

Slow freezing leads to dull, mushy, flavorless food.

 

This happens when cellular-breakdown occurs due to ice crystals forming inside each cell.

(Mouse over the photo to the left to see how slow-freezing damages cells)

Cryogenics vs. Slow Freeze

Cryogenic freezing happens so quickly, there is no cellular damage

No damage means the food tastes exactly like freshly-made when re-heated

Slow frozen food tastes soggy and loses its vibrance due to moisture leaking out of the damaged cells

(Mouse over the photo to the right to see timelapse)

Nippon

Cryogenic Freeze

Competitors'

Slow Freeze

Heirloom Barley Murshroom Dish.jpg

What Does This Mean

For You?

Frozen food that is indistinguishable from fresh

Ready in minutes

No excess moisture leak-out which can water-down your recipes

Can be stored in a normal home freezer

Excellent long shelf life in the freezer

Pourable & portionable

Address

2430 South Watney Way,

Fairfield, CA 94533

 

Call

T: 707-427-3127

F: 707-427-3105