ExpertiseFruit and VeretablesFreezing

Freezing fruits and vegetables is obtained by quickly lowering the temperature at the heart, in order to stop all biological and microbial activities.


We carry the lowering of temperature by means of efficient equipment such as freezing tunnels (mostly dynamic, with bands or spirals).


Frozen products are then stored in cold rooms at negative temperatures (-18 ° C to -25 ° C) for periods that can be quite long.


  • Eco Froid Industries
  • Emerson
  • Bitzer
  • Friga-Bohn
  • Bonnet Névé
  • Stafelec
  • Scottsman
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