Ultra-Rapid Freezing System “ZERO FREEZER”
The ZERO FREEZER series is a next-generation liquid rapid freezing system developed in-house, delivering industry-leading freezing performance.
Engineered for speed, uniformity, and product integrity, it sets a new benchmark in ultra-rapid freezing technology.
What is ZERO FREEZER?
Revolutionizing the standards of freezing technology — a proprietary patented innovation from us.
By combining three proprietary technologies with a −35°C (−31°F) ultra-low-temperature brine solution, ZERO FREEZER achieves extraordinary freezing speed and efficiency.
1. Vertical Oscillation System (Patented)
A proprietary vertical oscillation mechanism moves product trays up and down inside a tank filled with ultra-low-temperature liquid.
This ensures instant, uniform freezing without uneven temperature distribution.
2. Agitation Flap System (Patent Pending)
Agitation flaps installed at the bottom of the tray generate controlled convection within the brine solution, dramatically enhancing heat exchange efficiency.
3. Advanced Heat Exchange Technology
A high-power engine — delivering 3.7 times the cooling capacity of conventional liquid freezers —
combined with copper tube cooling (offering 25 times the thermal conductivity of stainless steel)
ensures exceptional cooling performance and energy efficiency.
Freezing Speed Determines Quality
The key to preserving food quality lies in how quickly the product passes through the maximum ice crystal formation zone (−1°C to −5°C / 23°F to 30°F).
This temperature range is where food suffers the greatest cellular damage.
During slow freezing, water molecules actively crystallize and large ice crystals form. As these crystals grow, they rupture cell membranes, causing significant drip loss during thawing — along with valuable flavor compounds and nutrients.
ZERO FREEZER rapidly passes through this critical temperature zone in an instant.
By minimizing ice crystal growth and keeping crystals microscopic, cellular damage is dramatically reduced.
As a result, even after thawing, products retain a level of freshness, texture, and flavor that makes it hard to believe they were ever frozen.
Comparison of Cellular Structure Before and After Freezing
