Fast thawing is just as important for food quality as quick freezing.

  • Thawing and cooling of meat, seafood and vegetables in a temperature-controlled climate cabinet in a 95% relative humidity. European patent 2 614 729 A1.
  • Protects the original fresh quality, taste, smell and appearance of foods.
  • Prevent discoloration and oxidation, as well as cell degradation, crystallization and protein denaturation otherwise caused by slow thawing and freezing
  • Recovers up to 100 percent of the original live weight after thawing as compared to the minimum 3-5 percent drip-loss in traditional methods.
  • Removes the need for expensive packaging and water binding chemicals
  • Offer natural fresh quality every day regardless of location or season.

Faster thawing time

 Significantly faster thawing time compared to air and water solutions. Thin fillets are thawed in 50 minutes and 50kg fish blocks are thawed in 3.5-5 hours.

Less water

Significantly lower water footprint compared to the use of water in high-pressure nozzle thawing-systems.

Faster chilling

20-30 percent faster than chilling and in air blast tunnels.

Low energy consumption

The mist is created directly from cold water without the use of boiling, with only 2-5 percentage of the normal energy usage.

Newly designed product series

Smart Coolnova Mini for use in restaurants, supermarkets, and Coolnova Combi for use in the wholesale and processing industry. By combing Coolnova Combi, the requested customer capacity can be adapted. The climate of temperature, humidity, and fan control can be optimized according to the product requirement. The average thawing time is one to five hours depending on the thickness of the product.

Individual solutions can be tailored to your existing production lines.

How much area is required? Is there a need for an extra grading after each thawing?

These and many other questions you can read in our downloadable Flow diagram