- Unlimited possibilities in creating new snacks (based on berries, ice cream, milk, fruits etc.)
- Saving products that are about to expire
- Fresh seasonal products out of season
- Reduction in transportation costs
- Reducing the number of chefs in the chain restaurants
- Healthy fast food
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We developed a special packing for sublimated products
The packing may be customized (incl. size) and branded
The quality of sublimation depends on maintaining the quality of Low Pressure – it must stay under the Triple Point to keep Ice to Vapor transition and avoid Ice to Water and Water to Vapor transitions.
The mode of the sublimating chamber may be adjusted in wide range:
- from focus on Power economy
- to focus on Maximum quality of the sublimated product
All system components, such as sensors, pumps, vacuum gauges, refrigeration units, are made in Europe by Europeans (Germany, France, Slovenia).