Batch Type Quick Food Freezer with CAS Function (10 Tray Type)

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1 Unit/Units (Min. Order)
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Quick Details
Place of Origin:
Brand Name:
Quick Food Freezer with CAS Function
Plate Freezer
10 trays
Supply Ability
Supply Ability:
100 Piece/Pieces per Quarter
Packaging & Delivery
Packaging Details
Export Packaging
Lead Time :
3 months after the order is placed


 Outline specifications


Batch Type Quick freezer with CAS Machine for 10 Trays

Outline Specifications

Panel Material


Vinyl chloride steel plate


Stainless Steel SUS 304

Panel Size



One-side door


W420xH1000 with Heater 

W250xH1000 with Heater


W600xD400xH20  10 pieces

Electric Capacity 3 Phase 200 V12.6 kWSingle phase


  • Compressor of 20HP E/T -65C will be locally procured by the buyer due to after service point of view.
  • On site set up is possible.
  • For improvement, this specification might be changed without notice.  
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.