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Shock-freezing cameras from PRIMEHOLOD
 The advantages of shock freezing include: product freezing takes much less time compared to a standard freezing process. The expiry time is increased by a few times that helps to preserve taste, odour and physical qualities of products for a long time. Freeze-quenching prevents the growth of bacteria on food products.
The inner camera space is loaded by the carts with meat, fish, poultry products, seafood, berries, fruits and vegetables at –30-40°С temperature.
The freeze-quenching camera is a heat-insulated contour where semi-products and ready-made foods in tins are loaded to racks in a working chamber for freezing.
 The area of use:
-semi-products shock freezing (ravioli, pancakes, pizza, patty-cakes and other products);
-ice-cream shock freezing (ice-cream in wafers, cones, family portions, ice-cream rolls and cakes, etc.);
-freezing fish products, shrimps, meat, poultry;
-freezing berries, mushrooms, vegetables, etc.
The advantages: -smart airflows distribution;
-optimal arrangement of heat exchange processes;
-minimal refrigerating system power in maximal shock freezing efficiency;
-additional systems for preventing the cold loss;
-individual design and selection of the best refrigerating equipment for customer needs.
The construction: The camera consists of the base frame, a camera made of urethane-foam panels (PUF), refrigerating system, conveyor, temperature control unit, lighting system and drainage system (for defrosting and washing), airlock chambers system and one or two air-tight doors.
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Refrigeration aggregates We offer
Shock-freezing chambers We offer
Ammonia refrigeration units |
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