Water molecules start to slow down their motion - temperature drop.
An ice nucleation site forms spontaneously due to entropy preference of solid phase.
Ice formation spreads rapidly to freeze entire piece of food.
Water molecules start to slow down their motion - temperature drops
Applied proprietary electric and magnetic field protocols disallow water molecules from slowing down their motion any further and thus prevents them from acting as an ice nucleation site - keeping produce fresh.
Producers can hold inventory and sell all year round
For produce sold in winter market
Can not be frozen and must be transplanted immediately: EverCase future development
Post Harvest Cooling & Storage
Refrigerated Transport from Farm or Sea
Food Processing & Refrigerated Shipping
Packing Refrigeration Tracking, & Monitoring
Refrigeration for Warehousing
Refrigerated Home Delivery
Retail Refrigerated Display Merchandising
Restaurant & Food Service Refrigerated Storage
Multi-Temp Refrigerated Transport
Consumer Home Refrigeration
Consumer Portable Refrigeration
Extended shelf life for high value seafood, meats, produce, and prepared foods.
Foods stored from -5°C to -12°C remain as fresh, safe from spoilage and undamaged by hard freezing.
Point-of-sale and as back-of-store operations, to manage inventory and reduce loss from spoilage.