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Quick Details

  • Type: Industrial Freezer
  • Place of Origin: Japan
  • Brand Name: Cells Alive System
  • Others: Retrofit to quick freezer

Packaging & Delivery

Packaging Details Export Packaging:
Export packing will be planned after investigating your quick freezer. If you want to outfit CAS machine to your freezer, please kindly submit the drawings to us so that we can state our assessment to you.
Delivery Time 3 months from when the order is placed


Water molecule clumping is prevented by feeble energies emitted by CAS to keep the original fresh structure intact.

Cells Alive System (CAS) is an innovative freezing technology that can keep cells membrane and tissues structure almost intact while freezing. When fresh materials are purchased and frozen by CAS, cells membrane break down is prevented and the pleasant fresh taste will be maintained. 










   What makes CAS different? 


uPresent refrigeration systems are not appropriate for maintaining freshness of food products since their color and quality are denaturalized in a couple of days. Therefore, loss and waste will be unavoidable unless perishable substances such as vegetables and fruits are completely used up en mass.However, ABI refrigeration storage system can preserve deliciousness of just harvested materials and freshness of high quality food products for a certain period. This  results in eliminating the producing of loss and waste.



uPresent freezing systems in the market incur freezer burn by causing the substance to lose its water content and therefore, destroys product quality. However, ABI freezing system keeps the substance internal moisture and prevents freezer burn phenomenon to occur .

A quick review about the other benefits of Cells Alive System (CAS) Function :   

1.  No dripping after being thawed, therefore, the loss of nutritional components such as protein, etc. is prevented.

2.  The water-holding capacity is retained.   

3.  Keep the tastiness.   

4.  Keep the amino acids.   

5.  Keep the original fresh flavor.   

6.  Keep the food color, texture and quality intact.     

7.  Preventing oxidation.   

8.  Restrain  denaturalization of protein.

9.  significant reduction in the waste amount.









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