Products are carried in special trolleys to the rooms which are used for freezing and fast cooling. A tunnel is placed inside to ensure homogenous air flow. Air circulate through the products evenly.
Freezing rooms are designed to meet the requirements of our customers; according to their facilities and product capacities.
Main principle of preserving food by fast cooling is based on conditions of preserving;
Food that will be stored for a long period in the premises or that has a high output temperature, is preserved without losing its freshness.
The aim is to have a sudden decrease in product temperature during freezing and to have the cellulary juice in little crystals.
Products are freezed at -40°C degrees and reach -18°C core temperature. The activities of microorganisms are reduced to the minimumum level and the texture of the product is preserved almost fresh.
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