Failure to store food products in appropriate environments can lead to bacterial growth and health problems. One way to prevent this and preserve food for a long time is to keep the products frozen. Contrary to popular belief, placing products directly in a room with a temperature of (-18°C) is not appropriate at all and poses health risks. Since food products can deteriorate quickly, the core temperature of the product must be brought to (-18°C) conditions very quickly. This is called shock freezing or blast freezing. This process is basically done by taking the product to a room with a condition of (-35, -40°C) and rapidly reducing the core temperature to the desired level.

In addition to frozen foods, some fruits and vegetables that deteriorate rapidly after being picked from the branch also require a similar rapid cooling (pre-cooling, blast chilling) application before cold storage. It is more appropriate to perform this process using cold water for some foods. You can also review the information about this under the title of water cooling systems

Frigotek designs an efficient, effective, hygienic, environmentally sustainable and suitable project for your facility in order to provide the requirements and obligations in this process at the highest level, for the shocking and rapid pre-cooling of all food products, and offers it to you as a turnkey after the production and product supply processes.