Shock freeze, Zaporozhye region.

OOO "FAER FROST" offers you qualified assistance in the selection of refrigeration equipment for freezing and storing your products (up to -40C)!

"FAER FROST" LLC offers you qualified assistance in selecting refrigeration equipment in accordance with your requirements, technical conditions of operation and financial possibilities.

Compared to the traditional method of freezing on racks in refrigerating chambers, the advantages of using quick-freezers are as follows: product losses are reduced by 2-3 times; Freezing time is reduced by 3-10 times; Production areas are reduced by 1.5-2 times; The production staff is reduced by 25-30%; The payback period is reduced by 15-20%;

Let's consider the practical results of using the technology ofshock freezing. General freezing time. If with traditional technology, the total freezing time for dumplings and cutlets is 2.5 hours, then with fast freezing it is equal to 20-35 minutes, which gives a significant economic effect. The time of passing the second stage is reduced from 1 hour to 15 minutes.

Fabric structure.

The high cooling rate provided by the shock temperature in the chamber (-30)-(-35)°С and intensive blowing of the product makes it possible to undergo a forced transition from the liquid to the solid phase. At the same time, ice crystals of significantly smaller sizes are formed almost simultaneously in the cell and intercellular partitions (cells remain intact). Due to this, the structure of the tissues of the fresh product is preserved almost unchanged and better than with other preservation methods.

Ecology and biochemistry.

The absence of any thermal and chemical treatment (except for blanching and treatment with ascorbic acid, which are prescribed by technology for some types of vegetables andfruits) and, as a result, the immutability of protein types make quick freezing a method that absolutely does not impair the ecological purity and biochemistry of the product.(//tractor-service.com)

Bacteriological purity.

Due to the speed of freezing, the activity periods of the bacteriological environment are shortened. Bacteria of different types have different (including below 0 °C) temperature zones of life activity. During slow freezing, traces of the activity of each of these types of bacteria appear and remain in the product. With shock freezing, the row typically does not have time to develop.

Mass.

Losses in product mass, which occur as a result of liquid evaporation (drying) during freezing, are usually up to 5 - 10% (depending on the temperature in the chamber and the frozen product). The forced freezing mode reduces mass loss to 0.8%, which also gives a significant economic effect.

Taste qualities and food value.

Due to the prevention of drying during quick freezing, aromatic and nutritious substances do not have time to leave the product, which preserves its quality. Nutritional value and taste remain unchanged.

Shelf life.

The shelf life of quick-frozen products is higher than that of products frozen in ordinary chambers. Quick-frozen products retain their qualities better during long-term storage than fresh ones. Thus, the technology of shock freezing ensures the preservation of the qualities of a fresh product and makes it better than other methods of preparation and storage.