New freezing technology
Improve your freezing process
Acoustic Freezing (AcF) is the first technology to focus on freezing food products instead of producing cold.
This innovative freezing technique is based on producing acoustic waves that prevent the growth of ice crystals. Frozen food tastes like fresh. Something that was previously considered impossible.
What is AcF?
Acoustic Freezing (AcF) is a revolutionary technology for the food industry that can improve the conventional freezing process. In the acoustic freezing process, the structure of the nutritional cells is preserved, which ensures that the taste, texture, color and nutrients of the products are not lost.
The quality of the AcF products has been guaranteed by several studies conducted by scientific institutes.
What is the difference?
The acoustic freezing process runs in parallel, while the conventional shock freezing process runs sequentially. Because the process runs in parallel, an ice crystal the size of the entire cell forms, which ensures that the structure of the cell remains intact. This is the reason for the many benefits that AcF technology offers.
What could AcF offer you?
Longer shelf life
AcF frozen products have up to twice as long shelf life as compared to products frozen in the conventional way. This means that seasonal products are available fresh for a longer period of the year.
The AcF equipment generates acoustic waves that prevent the formation of ice crystals. This is one of the most significant differences from the conventional freezing process, and ensures that the structure, taste, texture, color and nutritional values of the product are preserved.
Because products have a longer shelf life and because the quality of the frozen products is preserved, you will have more control over your “waste share”. Not only does this mean a huge cost advantage, but you also contribute to creating a more sustainable world.
Advantages of AcF?
Fish & Seafood
AcF achieves very good results in fish and seafood. The flavors are well preserved, you will experience it as a fresh fish taste. In addition, minimal moisture loss will occur. With AcF freezing, the fish will not glaze.
For meat products, the flavor is retained and even tastes like fresh! There is no weight loss. In addition, seasonal poultry can be better preserved, and surplus meat can be frozen in times of fluctuating price and / or demand.
In the conventional freezing process a large part of the cells of the fish eggs are lost. However, due to the gentle acoustic freezing process, the grains of the fish eggs remain intact after they have thawed. The fish roe tastes like fresh when using the acoustic freezing process.
Fruit & vegetables