Conventional wisdom has it that food freezing is best when the food is cooled as fast as possible. Freezing food quickly requires two things: increasing the air velocity and lowering the temperature as far as possible. But our research revealed that doing this damages the food, causing deterioration such as dryness, cracking, oxidation, and discoloration. To solve these problems and preserve your food, we have developed the Micro-Wind System. It delivers high-quality refrigeration while minimizing damage to your valuable food. The system incorporates a new mechanism that boosts efficiency by taking advantage of a special principle to cool the air.