Vigorous circulation of cold air enables freezing to proceed at a moderately rapid rate. Products are placed on trays, either loose or in packages and the trays are placed on freezing coils in a low temperature room with cold air blowing over the product. The cold air that is in the low temperature room (between –30 ºC e –40 ºC) circulates at 1,5-6,0 m/s to reduce the ice layer over the products and increase the freezing yield.