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AEF technology generates nano ice crystals inside the cells and intracellular spaces of the food. Moisture is retained during freezing, but cells and the foodstuffs remain intact.
About
AEF technology is based on developments from scientists in the field of ice nano-crystallisation. The result of these developments is the Acoustically Enhanced Freezing process. The AEF system generates ultrasonic sound waves which produce the nano ice crystals inside the cells and intracellular spaces of the food. As the sound waves are applied, ice crystals are steadily initiated and multiply, absorbing the free water without damaging the cellular structure. An intact cellular structure preserves the integrity of the food. There are multiple benefits: prolonged freezer shelf life, improved Quality, taste & texture, novel foods can be frozen, retrofittable to production freezers, available as a standalone blast freezers. CE-certified.
Key Benefits
Preserves the taste and texture of fresh food - AliveTaste™ Extend shelf life of frozen produce by 150% Improved Quality in appearance after defrosting Accelerated freezing process. Quicker, more energy-efficient freezing results in cost savings AEF process generates smaller ice crystals – both within cells and intracellular gaps. Smaller crystals mean minimal cell wall rupture – cellular integrity of the food is retained Less weight loss from fresh to defrosted Minimal liquid and vitamin loss; water soluble vitamins (Vitamin C) are retained Prevention of ice encrustation on cold surfaces CE certified & compliant with EU Directive 2014/30/EU on electromagnetic compatibility Suitable for ‘unfreezable’ foodstuffs, eg. soft fruits AEF freezers can be purchased as complete units or the technology can be retrofitted to any existing freezer design
Applications
Standalone freezers, freezer rooms, tunnel and spiral freezers. Suitable for restaurants, hotels, hospitality, plus frozen food production sites