High-quality cake freezing achieved with VE freezers - Rapid freezing technology supporting the Christmas sales season.
With the Christmas sales season approaching, the challenge in the Western confectionery manufacturing field is to balance mass production with quality preservation. MP Engineering's "VE Freezer (differential pressure rapid freezing machine)" circulates cold air uniformly through its unique airflow control, allowing delicate products like cakes and mousses to be frozen evenly in a short time. Compared to conventional freezing methods, the fine crystallization of ice does not compromise the texture and flavor of dough and cream, maintaining the quality of freshly baked or freshly prepared products even after thawing! Since it allows for large-scale freezing at once, it is also ideal for planned production and inventory securing before busy periods. Furthermore, during thawing, it minimizes water separation and deformation by not breaking the cell structure, enabling thawing just before sale and immediate shipping in stores and production lines. This contributes to improved manufacturing efficiency and reduced waste, supporting a stable supply system in the Christmas cake market. The VE Freezer, utilizing air blast technology, is a next-generation freezing solution that brings a "revolution in freezing quality" to the confectionery and sweets sector. Regarding freezing tests, we can conduct tests at our company. After the freezing test, we will provide an experimental report including data. If visiting our company is difficult, please send us samples.

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