Additional Features

• With technology only used by professional restaurants and hotels, Freddy is now the only domestic appliance in North America that enables you to completely master your kitchen. Cook when you want, not when you have to. Eat healthy, not fast. Taste food as if it had never been frozen.
• Blast chilling quickly lowers the temperature of just-cooked food to 3ºC / 37.4°F to block nutrient evaporation and prevent bacterial proliferation, preserving quality, texture, flavor, and fragrance, tripling its shelf life. Any cooked and blast-chilled food can be kept in the fridge for up to 7 days and tastes just like day 1.
• Shock freezing rapidly cools food to a very low temperature -18°C / -0.4°F, creating micro crystals that ensure food quality preservation. This way, when thawed, food will be exactly as it was when fresh. Shock frozen food can be kept in the freezer for up to 6-8 months.
• Ideal for hot and/or delicate food, this cycle lowers the temperature to 3°C / 37°F, which gradually drops to -18°C / -0.4°F at the core, the result is rapid but non-aggressive freezing, essential for delicate food that must be kept in the freezer. Any cooked, gently frozen food can be kept in the freezer for up to six months.
• Freddy preserves all the food nutrients found within the micro crystals’ liquid upon thawing with gentle ventilation. Food that has undergone controlled thawing maintains its quality and fragrance perfectly, just as if it were fresh and had never been frozen. Ideal for all food, even the most delicate.
• Freddy cools bottles at a speed of approximately 1°C / 1.8°F per minute, ensuring the pleasure of enjoying drinks at their ideal temperature anytime. Hold the ideal temperature of your food for as long as you want. No more rotten fish, melted ice cream, or cold soup. This function adapts to the most modern needs. It allows you to choose from -20°C / -4°F to 70°C / 158°F.
• Controlled proofing allows the yeast in bread, pizza, and brioches to develop perfectly. Freedy makes sure all proofed items have intense flavor, light structure, just the right crumbliness, and are easy to digest. Low-temperature cooking gently cooks meat and fish, never exceeding a core temperature of 70°C / 158°F. It enhances flavors, maintains a tender consistency, and ensures uniform cooking.