Шоковая заморозка, Запорізька обл.

ООО"ФАЕР ФРОСТ" предлагает Вам квалифицированную помощь в подборе холодильного оборудования для замораживания и хранения вашей продукции( до -40С)!

= The Faer Frost OOO presents you with a crust of refrigeration in the refrigeration in the cottage with your requirements, technical devotions of exclusion and vomitization. In the traditional way, the reconciliation chambers, the predominance of the suspension of the wiporose-free apparatus Takova: diminishing the rubs of the product 2-3 times; The frost is 3-10 times; Socicing areas of 1.5-2 times; Socicus staff is 25-30%; Socrachtained the occupation rate by 15-20%;

По сравнению с традиционным способом замораживания на стеллажах в холодильных камерах, преимущества применения скороморозильных аппаратов таковы: Уменьшаются потери продукта в 2-3 раза; Сокращается время заморозки в 3-10 раз; Сокращаются производственные площади в 1,5-2 раза; Сокращается производственный персонал на 25-30%; Сокращается срок окупаемости на 15-20%;

Practical results of technology suspensionшоковой заморозки. General times. If traditional technology is a common time for dumplings and cutlets is 2.5 times, then in the case of freezing it is rankly 20 - 35 min. Time to pass the steady etap is sneaks from 1 time up to 15 minutes.

= The structure of fabrics.

High maturity of oczodia, shock shock in the camera (-30)-(-35) ° C and intensive product blowing of the product, allows to pass the transition from a time to a solid phase. At this crystalline, the liar form the smaller smaller and practicals in the cell and the intercellular partitions (== cells remained incorened). Intelligent practical and better practical, than in the second methods of preservation, the structure of fabrics of the fresh product is stored.

= Ecology and biochymia.

Impous it would be thermal and chemical shaking (on the scattering of blanching and shaking asorbin acid, planned on technology for non -copular species of vegetables and Fruit=) and the extent of the typovity of the typov Belkov delay in the ordering in the way, absolutely unreasonable ecological purity and biochemist product. (// tractor-service.com)

Bacteriological purity.

For the sake of speed, the elasticity of the bacteriological medium is sorted and the periods of activeness. Bacteria of different typical typical (in volume and 0 ° C) temperature zones of life. With a honey freezing in the product appear and remain the traits of the life of the fact In the case of shock freezing a number of typov does not break.

Massa.

The rubs of the mass of the product, offended as a result of the possessive of the diligence (shrubs) when stamped, put in the regional regime up to 5 - 10% (in the hanging of the temperature in the cell and the soaked product). Forged freezing mode is a mass of mass of Mass up to 0.8%, that it also gives a meaningful econmic effect.

Ticking and breaking From the outstrusion of the release when you are freezing aromatic and questionnaires do not consume from the product that dates it. Brush phenomeny and ticking stones are left uninimatural.

Из-за предотвращения высыхания при быстрой заморозке ароматические и питательные вещества не успевают выйти из продукта, что сохраняет его качества. Пищевая ценность и вкусовые качества остаются неизменными.

= The female year

The rack of fertilizer products is more than the products of frozen products in regional chambers. The most important products are better to manage their staff at the dull chranny, what is fresh. In this way, the technology of shock frost cleaves the storage of the fresh product of the fresh product and the delating this more of the second methods of workpiece and guidance. Info.