THAWING IN WATER OR THE MICROWAVE
The thawing of raw fish and meat is one of the slower and more delicate processes in the kitchen and very often it is not carried out safely due to tight schedules. Some use running water or the microwave as a shortcut to save time, but direct contact with water is not recommended by health standards, while the microwave cooks the food and changes its protein content, inevitably compromising quality.

THAWING QUICKLY WHILE PRESERVING QUALITY
Thawing food in the refrigerator at +2° is certainly effective and safe, but it is very slow and often clashes with the needs of a modern catering business. VISION manages the thawing cycle with different phases and temperatures, speeding up the process considerably. An initial temperature of +20°C is combined with high humidity and reduced air circulation. As time elapses, temperature and humidity inside the compartment decrease progressively until the product is thawed completely in total safety.

HOW TO THAW FISH TO BE SERVED RAW
VISION proves particularly effective when thawing fish. A high level of humidity is essential for keeping the product properly hydrated, preventing oxidation and changes in colour, texture and flavour. VISION uses cold steam to humidify, a technology that does not affect product temperature in any way. Colour, texture and taste remain unaffected, there is no release of liquids and it is almost impossible to tell the difference between thawed and fresh fish.