NATfresh Cooling SA

The Technology

Based on thermodynamics and Quantum physics
80% energy savings
7.5 kWh / ton of goods = 1.55 USD energy costs/ton @ 0.20 USD/kWh
15 minutes process time

No waste with salads / most vegetables
due to burnt, limp & damaged produce

No weight loss
due to water loss

Longer conservation time for chilled products,
be it salad, fruit, herbs, flowers, fish or meat

Aquatic animals (fish, shrimps, mussels)
can be put into a state of natural hibernation, remaining alive and fresh until needed, just prior to cooking

Fisheries almost no longer need ice

Proven Robust Technology

In an Industrial and commercial environment, the technology has proven to be efficient and robust

Patented technology

Has Been proven and awarded many prizes

How it works

In very few words and very simplified:

It is based on the rules of thermodynamics and quantum physics.
•      The goods are placed in a room to be depressurized .
•      Vacuum pumps are used to create the pressure that corresponds to the boiling point of the target temperature.…•      When the pressure is reached, the cold is introduced to the saturated water vapors using classic cold generators

The goods are cooled simultaneously all the way from the core to the exterior in 15 minutes.

The food type will determine the length of the process that can go from below 10 minutes
to 25 minutes.
•      The merchandise is cooled down, while the turgidity has remained in perfect conditions. The shelf lifetime of the              merchandise is prolonged. 80% energy has been saved compared to standard cooling technologies.
•      It has been tested and can be visited in commercial operation in France.

The technology has been awarded with many prizes.

It is based on the rules of thermodynamics and quantum physics

The goods are placed in a pressurized room
•       Vacuum pumps are used to create the pressure that corresponds to the boiling point of the target  temperature
•      When the pressure is reached, cold is introduced via saturated water vapors using classic cold  generators

The merchandise is cooled down, while the turgidity has remained in perfect conditions. The shelf lifetime of the              merchandise is prolonged. 80% energy has been saved compared to standard cooling technologies
•      The pressure is returned to room pressure and the doors are opened

The merchandise is cooled down
•      It has been tested and can be visited in various commercial operations in France

The technology has been awarded with many prizes