In Japan, this technology is used to freeze various vegetables and vegetables, such as eddo, kabocha, ginger, bamboo, wasabi and especially to freeze different varieties of mushrooms, mainly shitake, shimeji, enoki and nameko.

 

PROTON is highly indicated for freezing vegetables with high value, such as truffles.

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PROTON is also indicated for the freezing of fruit juices and fruit purees.

To freeze whole fruits, a previous dehydration process is recommended.