Freezing is the most critical pre-cooling process applied to make foods suitable for long-term frozen preservation. While the product is still in its freshest state, it is frozen to its core in a short time with a very strong cold air current (around -35 to -40 °C). Thanks to this rapid freezing, the cell structure is preserved, and when thawed, the product largely preserves its freshness, texture and nutritional value.
While the use of freezing red meat, fish, chicken, bakery products, vegetables and fruits is increasing every year, it is seen that fast freezing technology is preferred in new sectors. For long-term, safe and hygienic preservation, the freezing process has become indispensable in many product groups. However, each food has different parameters such as freezing temperature, air speed, time and product placement.
Frigocare Refrigeration develops freezing solutions suitable for a wide range of products, with its expertise in food processing and storage and the technical content it prepares.
For a shocking chamber to operate successfully
- Selecting the right capacity and type of machine according to the characteristics of the product to be frozen,
- Including external environmental conditions in the project calculation,
- Equal and effective distribution of air flow in the room,
- Using high quality panel and door systems to prevent heat loss,
- Application of energy-saving work algorithms
Factors such as these should be evaluated together.
Frigocare Cooling, which offers advanced technology solutions in the field of industrial cooling, provides high efficiency and reliability to its users by maximizing product and application compatibility in freezing rooms.