Freezing food - shokovovoy by freezing (freezing product in a cold air stream).
Temperature: - 35 ° C.
The volume of a single chamber shocking: 11 pallets with products.
Shocking time depends on the type of product and packaging, the average fast and deep-freezing, from 3.5 to 8 hours.
Designed for the food: vegetables, fruits, berries, meat, fish, poultry, convenience foods, such as dumplings, meatballs, etc.
Advantages of the: products Freezing preserves the properties of consumer products.
Shock freezing products - a product preservation process that:
- prevents rotting and spoilage due to the lack of a favorable environment;
- allows you to increase the shelf life of products;
- makes it possible to transport food.
Further storage products after blast freezing: in cold rooms.
storage chambers form an integral part of the manufacturing and allow:
- save on logistics enterprises;
- keep the quality of the goods;
- to expand production capacity and product range.
Chamber temperature from - 10 ° to - 18 ° C
The camera allows you to store: from 22 tons to 50 tons.