What Is Rapidly Frozen Food?
Rapidly frozen food refers to food that is frozen in a very short period of time, allowing it to preserve its freshness, flavor, color, and texture as much as possible during long-term storage.
With conventional freezing, food freezes gradually, causing large ice crystals to form inside the cells. These crystals can damage the cellular structure, leading to a loss of quality.
In contrast, rapid freezing minimizes damage to the food’s cells. As a result, it significantly reduces drip loss—the release of moisture containing natural flavors and nutrients—during thawing, helping the food retain its original taste and quality.
In addition, rapid freezing contributes to reducing food loss, extending shelf life, and creating high-value-added food products. As a result, it is attracting growing attention in the food service and food processing industries as a next-generation food preservation technology that creates new business opportunities and sustainable revenue growth.
What Is CRYOX-60 Rapid Freezing?
CRYOX-60
Compact -60°C Liquid Rapid Freezer
CRYOX-60 is a next-generation rapid freezing system that employs -60°C liquid immersion freezing technology.
Food is sealed in specially designed vacuum packaging and brought into direct contact with a -60°C cooling liquid, enabling more efficient and uniform heat transfer than conventional air-blast freezing systems.
By rapidly lowering the core temperature of the food, CRYOX-60 minimizes damage to the cellular structure and significantly reduces the formation of large ice crystals.
As a result, drip loss during thawing is greatly reduced, helping preserve the food’s freshness, flavor, color, and texture.
CRYOX-60 is an advanced rapid freezing technology that helps restaurants and food manufacturers reduce food loss, develop premium value-added products, and expand their market opportunities.
Unmatched Freezing Speed
CRYOX-60 utilizes -60°C liquid immersion rapid freezing technology to rapidly lower the core temperature of food, allowing it to pass quickly through the maximum ice crystal formation zone (-1°C to -5°C)—the primary cause of quality deterioration.
This process minimizes damage to the food’s cellular structure, preserving its freshness, flavor, color, and texture at an exceptionally high level.
It also significantly reduces drip loss during thawing, helping retain the food’s natural taste and nutritional value.
By enabling the production of premium frozen foods, CRYOX-60 contributes to reducing food loss, creating high-value-added products, expanding market opportunities, and improving business profitability. It represents the next generation of rapid freezing technology for the food industry.
Why Vacuum Sealing and -60°C Matter
CRYOX-60 utilizes vacuum-sealed liquid immersion rapid freezing technology, specifically engineered to preserve food quality at the highest possible level.
In particular, myoglobin, the pigment responsible for the bright red color of red-fleshed fish such as tuna and bonito, oxidizes when exposed to oxygen. This oxidation (metmyoglobin formation) causes the vibrant red color to turn brown, reducing product quality and market value.
Vacuum packaging minimizes contact with oxygen, while the -60°C cooling liquid freezes the product in a very short time, significantly slowing the oxidation process.
In addition, vacuum sealing removes excess air and moisture from the surface of the food and inside the package, reducing surface frost formation and the growth of large ice crystals.
By rapidly passing through the maximum ice crystal formation zone (-1°C to -5°C), CRYOX-60 minimizes damage to the cellular structure, allowing the food to retain its freshness, color, flavor, and texture even after thawing.
The combination of vacuum technology and -60°C liquid immersion rapid freezing is a key factor in producing premium-quality frozen foods.
What Can Be Rapidly Frozen?
CRYOX-60 is capable of rapidly freezing a wide variety of foods, including fresh seafood, meat, vegetables, fruits, as well as prepared dishes, lunch boxes, sushi, desserts, bread, and fully cooked meals.
It not only freezes fresh ingredients but also preserves cooked products at premium quality, helping reduce food loss, extend shelf life, and support the development of high-value-added food products.
By maintaining freshness, color, flavor, and texture throughout the freezing process, CRYOX-60 enables restaurants and food manufacturers to commercialize their products, expand distribution channels, and reach customers nationwide through new frozen food business opportunities.