Shock Freezing Unit

For food safety, products intended for long-term storage must be shock frozen to core temperatures of -18°C.

Shock freezing involves passing cold air at high speeds (5 m/s) and low temperatures (-35°C to -40°C) over the product, starting from the outer shell to the core.

The shock freezing process should be carried out as quickly as possible.

Depending on the product, maximum time limits should be observed for food safety.

Product thickness affects the duration of the shock freezing process.

Air flow rate affects the duration of the shock freezing process.

Features semi-hermetic or screw compressors and air-cooled condensers.

The device has a remote control panel.

Cased to be resistant to external weather conditions.

The internal and external units are delivered charged with nitrogen.

The electrical panel and all automatic control components are shipped ready for assembly.

Has an electrostatic painted steel galvanized cabinet.

Designed with capacity-appropriate high-efficiency evaporator configurations.

Options for floor or ceiling type evaporators are available.