YES. When the food goes from fresh to frozen (freezing), different types of processes occur: physical, chemical, nutritional, biochemical and microbiological, which in turn cause different variations in the food, and which, once desfrosted, result in changes in the original organoleptic qualities of the food: color, flavor, texture and juiciness.
NO. The liquid that surrounds the food after defrosting it is not just water, but is the materialization of cellular damage in the food after a bad freezing and which is called exudate.
Exudates, in addition to the loss of water and moisture (dehydration), carry other effects such as oxidation, oxidative rancidity of fats, damage to muscle structure, protein denaturation, dislocation of enzyme systems and microbial disorders, as well as loss of nutrients and discoloration of the pigment.
NO. By using Proton Magnetic Freezers (CMP) we aim to help change the belief that frozen food is of lower quality than fresh food.
With PROTON® a new product category is born: the fresh frozen product.
NO. Freezing times depend on different types of variables such as:
1) the freezing technology used and other technical parameters (power, etc.),
2) the product to be frozen (product type, water content, presentation, weight, etc.). ),
3) external conditions of the place (temperature, humidity, air circulation, etc.),
4) the handling when freezing (temperature control, frost, etc.).
NO. Frost has nothing to do with freezing. Frost is produced by freezing existing water in the air. Since PROTON® freezes evenly using cold air, frost may occur in some cases. To avoid frost, it is recommended to put a film on top of the products to be frozen as protection.
YES. With PROTON® all foods can be frozen with spectacular results after defrosting.
PROTON is the only recognized method in Japan to freeze sushi (sushi, sashimi, bento).
It is practically impossible to distinguish between a fresh and a frozen product with PROTON, especially in:
PROTON® is especially indicated for freezing cooked dishes and dishes
- seafood (fish, crustaceans, molluscs, cephalopods and roe, as well as products made with seafood),
- meats of all kinds of animals as well as sausages, foies and pates.
- vegetables (vegetables, juices, etc.).
- dairy products and derivatives (cheeses, butters), eggs and derivatives (tortillas).
- bakery products, pastries (sweet and salty), pastries and ice cream.
YES. The most troublesome products are some types of raw vegetables and fruits.
Vegetables should not be defrosted: they should be cooked directly without defrosting.
The freezing of the fruit depends on the type of fruit and the speed of freezing.
Other products that you should be paid more attention when freezing are mayonnaise, tofu, konnyaku and jellies.
YES. All products previously frozen with PROTON® can be kept in a normal freezer at a temperature of -18ºC or lower.
The key factor is the transition from the fresh to the frozen state, which PROTON® performs perfectly.
Once frozen, it can be kept in a freezer or in a normal freezing chamber, avoiding above all any temperature variation that may cause recrystallization.
YES. In foods that are going to be frozen for less than 6 months, the product can be kept at a temperature of -18ºC or less.
In foods that are going to be frozen for a period longer than 6 months, it is recommended to keep it at a temperature of -30ºC or lower.
In the case of wanting to keep tuna frozen for long periods of time, it is advisable to keep it especially at a temperature of -55ºC or at a lower temperature.
YES. A product frozen with PROTON® and defrosted, can be re-frozen again with PROTON® because the food has not suffered any cellular damage neither during freezing nor after it has been defrost, because PROTON® can influence the formation and size of the water crystals and in the maintenance of the original cellular structure of food.
NO. To freeze with PROTON®, it is preferable that food is not packaged.
The existence of a container causes a barrier that blocks the cold air flow inside the freezer, so the freezing time will be longer than without the container.
For certain products such as vegetables, and for fish and meat with high fat volume, it is advisable to freeze them once they are vacuum packed, since the vacuum will help maintain their fat level.
For products packaged in bags, the bag should be kept from containing too much air inside as it can cause "slow freezing" problems.
Products packed with a lid can be frozen, although the freezing time will be longer than they would be if they did not have a lid.
YES. PROTON® can freeze hot products and also cool the product without freezing it.
PROTON® is especially suitable for cooling bakery and pastry products fresh from the oven.
Hot products can be directly frozen without cooling, such as freshly cooked dishes.
Obviously, to save time in freezing, it is recommended to start freezing with the product as cold as possible.
YES. PROTON® is especially indicated for freezing cooked dishes and prepared or pre-cooked dishes. In Japan, China, Singapore and Malaysia, there is a restaurant chain, PROTON DINING, where only frozen products are served with PROTON® and defrosted and plated in these restaurants.
YES. Frozen foods with PROTON® have a 10-20% shorter defrost time than normal frozen products, which is also another great advantage.
YES. Like any frozen product, there are different ways to defrost: naturally, in the refrigerator, with ice water, with hot water and by microwave.
It is always advisable to defrost slowly, although this often depends on the type of product, but we recommend defrosting preferably in a refrigerator or with ice water.
YES. PROTON® has a positive impact on our health, improving it due to the advantages it provides regarding the quality of food and the sanitary advantages, since it keeps food undamaged and preserving its original organoleptic properties, eliminates the population of bacteria and their reproduction , causes the death of microorganisms and the inhibition of the activity of the most resistant pathogens, preserves without alteration all the nutritional contributions of the food and guarantees the elimination of anisakis in fishery products.