Fast Freeze

During normal freezing at temperatures from -5 to -15 °C, water molecules inside the food crystallize. These crystals destroy the delicate internal structure, and after defrosting, most of the nutrients and minerals are contained in the defrosted water. When using the FAST FREEZE function in Romo's combined refrigerators and freezers, the temperature quickly drops below -18 °C. At this temperature, the freezing process is rapid, and the water crystals do not damage the structure inside the fresh food. This function also prevents a sharp increase in temperature inside the freezer, for example, after placing a larger quantity of fresh food, thus keeping other frozen products at a safe temperature.