Tech ologii shock freezing
We offer equipment for intensive food cooling.
Shock freezing of
food is a technology that allows you to chill and freeze food in a short time, which consists of three stages.
At the first stage, products and dishes are gradually cooled from + 90C to + 3C in 90 minutes. The second stage is the stage when freezing and crystallization of the product structure to - 5C occurs. Both stages in the bag take only about 2.5 hours. At this time, intensive freezing of food and dishes occurs by lowering the temperature to - 18C. The freezing speed plays a decisive role in the entire process, which allows you to preserve the organoleptic and taste qualities and structure of food
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