Stored at -18°C

Once a product clears sourcing, the next thing that determines its final quality is how it's stored. Every SNFI product goes straight into freezer storage at -18°C, the internationally recognized threshold for halting bacterial activity and keeping the cell structure of meat and seafood intact.

Our storage room temperature is monitored around the clock by automated sensors that catch even small fluctuations, so our team can respond before temperatures drift into risky territory. What sets us apart from ordinary cold storage is an unbroken cold chain — from the moment a product arrives, through storage, to the moment it's pulled for delivery, there's no thawing gap that could damage texture, cause cell fluid loss, or dull the flavor.

Many people don't realize that repeated freeze-thaw cycles are the single biggest cause of quality loss in frozen meat and seafood. We eliminate that risk entirely with a warehouse workflow built so products only leave the freezer moments before packing or dispatch — never left sitting at room temperature to wait.