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Product Explanation
Low-temperature quick-freezing is the key to long-term high-quality preservation of food. Rapid cooling can make food quickly pass through the ice crystal formation zone, prevent the formation of large ice crystals in food cells, avoid damage to the cell wall, and perfectly maintain the original quality and taste of the food. The temperature of the quick-freezer is generally -15 ° C ~ -35° C. It is mainly used for low temperature and rapid freezing of food, medicine, medicine, and other items. Cooling down quickly and the preservation effect is good.