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Wheat-based products, which can be considered our main food source, are widely consumed in our country. Among these, we enable the products that need to be preserved in the long term, as well as the freshly consumed bakery products, to be accessed to future dates without breaking the cold chain.

By cooling between 0 and 4.5 degrees in freshly baked products, we delay the dough fermentation and preserve it for up to 3 weeks. In frozen products, we freeze them at -40 degrees and then store them at 18 degrees.

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