In nature there are many different kinds of food, each having peculiar characteristics. Because of this variety, there are many ways of chilling, so as to best preserve the properties and organoleptic characteristics of our food.
Soft Chilling

Ideal for delicate, thin or small-sized products such as vegetables, rice and fried products. With soft chilling, the temperature of the products, acting on the ventilation, is quickly but at the same time gently lowered, in order not to damage their surface.