FREEZING AND DEEP FREEZING: ARE THEY SYNONYMS?
Many are convinced that freezing and deep freezing are the same process, but they are not. There is a key variable during freezing and deep freezing that makes the two methods very different: time. Unlike freezing, deep freezing is a very quick process that preserves the organoleptic properties, flavour, aroma and appearance of food using very low temperatures.

HAVE YOU EVER TRIED TO BREAK UP FROZEN MEAT?
Freeze a medium-weight beefsteak in a traditional freezer and try to break it apart with your hands; it will bend and you won’t be able to cut it in two. Try the same test after running a deep freezing cycle with VISION and you will hear a sharp crack. If you look at the inside of the meat, you will notice that there are no changes in colour, as the micro-crystallisation process has begun; water freezes without tearing the cell membranes and fibres, and the biological structure of the product remains unchanged. During thawing, there will be no release of liquids and the product will remain tender and juicy, just as if it were fresh.

A MIXED GRILL IN THE OVEN AT 220°C IN 8 MINUTES
Product that have been deep frozen with VISION can be cooked as if they were fresh. Chicken breast, a slice of pork or beef, sausages: you can make an excellent mixed grill in your oven at 220°C in 8 minutes with high quality results and no waste of fresh product.