Due to the slow freezing that takes place in ordinary freezers, the water contained in the food goes from the liquid state to macrocrystals of ice which, as they expand, cause the cell membranes and fibres to break up. The food, with its torn cells and fibres, can no longer keep the fluids which contain its nutrients.
In addition, if food at room temperature – typically at 26°C or higher – is placed in the freezer, where the temperature is usually -18°C, the other food inside the freezer may start to thaw and the freezer use up more energy.
As a matter of fact, our domestic freezers are designed to keep pre-frozen food, rather than freeze food. If you put fresh or hot food straight into the freezer, you will ruin not only this food but also all the other frozen food already in the freezer.
With the shock freezing function, water contained in the food solidifies rapidly and forms microcrystals, which because of their very small dimensions do not tear the food cell membrane and fibres. The food thus keeps its organoleptic properties, flavour, texture and colours, and lasts longer in the freezer.