Estimated Production Guide.
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Blast Chilling and Shock Freezing: Pictorial Guide
IRINOX for Fish and Seafood
The use of the patented Irinox technology to prepare and store fish and seafood means you can triple the life of cooked product, if blast chilled down to 37°F, as soon as it is cooked, or keep for months by shock freezing the product down to 0°F…
