The SCS technology uses electric field to create an environment preventing water molecules from bonding together to form ice crystal
Hence, food will not freeze below subfreezing temperature 00°C to 77°C) and will retain 99 of its moisture
The cell in fresh produce, meat and fish are still alive and breathing when they are stored in the refrigerators The cell will
stay alive for a period of time before the cell die and they will start to decay
By installing a Super Cooling System, the electric field will stimulate the enzyme in the cell to further slow
down the breathing thus prolonging the shelf life further
SCS also maintains the moisture, freshness and further
No need to thaw food, saves time in food preparation
Contains the spreading of Mould spore in fresh produce, reduces spoilage