Our one-of-a-kind patented freezing technology, ensures that there is no loss in product quality, by rapidly freezing the product at extremely low temperatures ranging from -40⁰C to -195⁰C.
Super-Freezing proprietary liquid cooling technology ensures that the texture, smell, color, taste, and overall quality of the organic perishable products that are being super-frozen, do not disintegrate or change at all on thawing.
The whole concept of having products super-frozen and Super-FreshedTM would be lost if there were temperature fluctuations and abuse during the final mile of delivery. Our proprietary products and processes allow storage and transportation of super-frozen and Super-FreshedTM products at a fixed temperature from source to destination, at almost 50% lower costs than conventional refer transportation.
This is made possible by our proprietary product – The DeepcryogenicTM Gel lined containers that are pre-charged and preset at optimum temperatures. Since it doesn’t require constant charging, it saves 50% energy costs vs. conventional cold chains that are energy inefficient.
Conventional freezing cannot guarantee you frozen products with all the nutrients and freshness as they were at their source. It seems like an impossible DeepcryogenicTM, the impossible is made possible with our innovative technology solutions. Our patented product and process, refresh super-frozen products to their original state with minimum quality loss, while maintaining the original taste, texture and flavor.
Unlike conventionally thawed food products, having very high drip loss and reduced freshness, Super-FreshedTM products have no drip loss and thus, stay fresh! It is also used to recover frozen biologicals and pharmaceuticals to usable temperatures.
Do you know that conventional freezing does not totally eliminate bacteria and viruses from food? Pathogens become active when the food is thawed, and drip loss secretions, due to cell disintegration,provide the perfect environment for pathogens to multiply. Fortunately, our patented technology using Ozone, UV light, and Gamma Irradiation, in a well-defined protocol, ensures food safety by totally eliminating pathogens such as E. coli, Salmonella, Listeria etc. from perishable products.
This process being chemical free leaves no residue or change in taste, unlike conventional sanitization using chlorine, fluoride, iodine, or peracetic acid – leaving traces of harmful chemical residues, reducing the quality, and altering taste of the product.
