Search
Main menu
Objects
Your application
|
Shock cooling and the process of freeze-quenching
Shock cooling and the process of freeze-quenching are the best natural systems for extending the foods lifetime. That is why PRIMEHOLOD using its big experience in refrigerating units production offers a range of equipment for shock cooling and freeze-quenching cameras. These machines are used to increase the quality of operation in restaurants, cake-shops, baker’s shops and ice-cream storages. High power, flexibility and reliability are the biggest advantages of shock cooling/freezing units. Thousands of manufacturers worldwide successfully use such equipment, improving their own work and increasing the profit thanks to better and longer products conservation.
The freeze-quenching process: +90°C »»» -18°C
 -Without freeze-quenching: macrocrystals
-Witch freeze-quenching: microcrystals
We all know what frozen food products are, but possibly didn’t think about their organoleptic properties (indicators of food quality according to the analysis of perception by sensory receptors) are preserved only in case of quick freezing (freeze-quenching). During the freezing process all water molecules are turned into crystals. And the quicker is freezing, the smaller crystals will be formed: the food molecules do not break only in case of water micro crystallization. Thanks to the air temperature down to -40 °C, the freeze-quenching equipment lowers the temperature in the center of product mass down to -18 °С in 240 min. This time is enough to obtain micro crystallization required for saving all important food product qualities. After defrostation there will be no liquid loss, the product’s shape, odour and taste qualities remain the same.
Shock cooling process:
+90°C »»» +3°C
 -Without shock cooling: High risk of bacteria growth
-With shock cooling: Minimal risk
All meals cooked and left for slow cooling lose their best taste qualities. The main reason is incredibly high growth of bacteria that develop in temperatures between +65 ° C and +10 ° C.
Shock coolers allow lowering the temperature inside products that have just been cooked down to +3 °C in less than 90 minutes that significantly slows down the bacterial proliferation (pathogenic flora development) and decreases moisture evaporation from products. The end result is preservation of quality, colour and odour, increasing the sell-by period of foods.
Application: BAKERIES
Over the last years baked goods factories has been significantly modified due to the increase of refrigerating technologies use. The need to offer end customers wider range of products is one of the reasons why chock-freezing chambers has become an important instrument for all modern bakeries. Besides it makes possible to shock-freeze preliminary boiled food products maximizing the use of offered refrigerating hardware potential.
PASTRY SHOPS
Modern pastry shop is impossible to imagine without shock-freezers. Using it not only for freeze-quenching down to -18 °С, but also for shock cooling to +3 °C, it helps to work more efficiently, reducing the preparation time, decreasing the space required for storing products and increasing the food products quality and safety. Thanks to freeze-quenching chambers and their setup by PRIMEHOLOD professionals we guarantee the execution of optimal refrigeration cycles, providing excellent result for each pastry product, raw, boiled, finished products or semi-products. We offer to use our specially developed storage rooms with active moisture control for storing frozen products.
CATERING
Shock cooling is a must-have instrument for chief cooks, as they provide caterers with ability to plan and arrange their activity beforehand, offering clients full and diversified menu, quick and efficient servicing, high-quality odour and freshness of their products. Besides increasing the food products safety (HACCP), it helps to rearrange the culinary work for more efficient use of room space.
ICE-CREAM
Smooth ice-cream texture is mainly depends on micro air bubbles and ice microcrystals. To preserve such texture, ice-cream must be frozen by a freeze-quenching method. This procedure also promotes the forming of ice microcrystals and forms a thin surface barrier to prevent product spoiling.
Major advantages:
Increasing the product lifetime up to 30%
Thanks to longer expiry term of products frozen by a freeze-quenching method it is possible to plan the manufacture and produce more products and semi-products.
Such technology preserves the quality, appearance and taste of products for the entire lifetime period.
Saving on procurements
Thanks to longer expiry terms of frozen products with preservation the initial qualities unchanged, it is possible to purchase seasonal ingredients when they are cheaper and have better quality.
Waste reduction
Shock cooling / freezing increases the term of expiry. As a result there are no gaps in product sales, the preliminary prepared raw materials remain unspoilt that reduces the waste amounts.
Smaller weight losses
After preparing foods it loses weight due to evaporation. Applying shock cooling right after preparation prevents evaporation that helps to reduce water loss and its weight. If the product is sold by weight, the income can be increased up to 7%.
More diversified menu
Bigger expiry term of refrigerated food products and semi-products provides ability to increase the number of offers without complicating the manufacturing process.
Quality improvement
Reducing the bacterial growth
Bacterial proliferation is very high when the food temperature is from +65 °C to +10 °C. In +37 °C the number of bacteria is doubled every 20 minutes. The freeze-quenching equipment from PRIMEHOLD helps to “overcome” a range of dangerous temperatures quickly, cooking the food to +3 °C in less than 90 minutes. It minimizes the number of bacteria in food after preparation, increasing its quality, organoleptic indicators and safety.
Compliance with HACCP-standards
Shock cooling significantly increases the safety of food products, providing full correspondence to HACCP standards.
 |
We offer
Fast-freezing tunnels We offer
Absorption chillers We offer
Ammonia refrigeration units |
|
|
