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GWAVE Fresh-keeping Technology applies low-frequency micro-vibration waves to water molecules, making them produce mild and abundant micro-vibrations that keep water non-freezing at 0°C to -4°C (freezing point range). At -5°C, supercooling triggers an instant freezing effect on water molecules in food, forming tiny, gentle, spherical ice crystals with no sharp spikes. These small, spike-free ice crystals created by GWAVE in freezing conditions minimize damage to food cells during freezing.

Ordinarily (no GWAVE Fresh-keeping Technology), food freezes from the outside in. When water molecules turn into ice, they expand in volume and form sharp ice crystals. These spikes press against food cell membranes from the outside in, piercing them, damaging the natural food fibers, and making cell sap leak out. This results in poorer quality and texture, plus blood water loss during thawing.

GWAVE Fresh-keeping Technology creates resonance in food water molecules, forming sharp crystals that minimize cell damage and cutting down losses from blood water and nutrient leakage. It also boosts food's thermal conductivity via molecular micro-vibrations, realizing simultaneous freezing of the food's outside and core in the freezing process, which greatly reduces damage and stress to food materials.