The deep frozen process, not everybody knows that...

The deep frozen method is the best way of food preservation.

This system of foods conservation, allows to catch up the heart of the product to -18°C in a time exceptionally limited, between 3 and 40 minutes, at temeratures that vary between the 35°C and the 190°C. The rapidity of the process is dictated from the fact that in this way the water contained in the food freezes, forming many little crystals of ice, that does not alter the structure of animals and vegetables fibres.
At the moment of the consumption, the product turns out perfectly intact in the taste and its nourishing properties.

The congelation, instead, is the procedure of conservation to cold of homely type, that subjecting the food at temperatures between -18°C and the 25°C, but in less fast way. Because of the slowness of the freezing process, is not possible to block 100% of enzymes of the bacterial charge and of the alive cells that are in the food provoking a slow deterioration of the origianl product.