Shock freezing chamber

Manufacturers strive to preserve the quality of the product as best as possible and increase its shelf life. The shock freezing chamber differs from the usual one in that all temperature treatment processes take place much faster, which allows you to preserve the cellular structure of the product and all the nutrients. We often see a product and evaluate its quality visually, but in reality it cannot be seen with the human eye. To understand, we need to study what happens inside the product.

During normal freezing, the transition from the liquid phase to the solid phase takes a very long time, so the cells have a damaged structure, which causes a loss of quality , and during freezing and thawing, a loss of weight and useful substances . During shock freezing, the ice crystals are very small, they almost do not destroy the cells, and the phase transition process occurs very quickly. Therefore, quality and weight can only be analyzed after defrosting.

The first stage of shock treatment iscooling. This process includes lowering the temperature from the initial temperature to +2...+5 C in 30-40 minutes. The faster this process is done, the more the mass of the product will remain unchanged.

The second stage of shock treatment isfreezing. This process includes lowering the temperature from +2...+5 C to -5...-10 C in 35-45 minutes.

The third stage of shock treatment isfreezing. This process includes lowering the temperature from -5...-10 C to -18...-20 C in 1-2 hours. This process can be done longer, because the product is already in a solid state, but do not forget that it may not yet freeze in the layer. For this purpose, a thermal probe is used, which is placed in the product before freezing.

It is important to build all three processes correctly, because this will affect the overall result. If all three processes are suitable for small volumes of turnover, then for a large amount of product, you should build:

– or an automated line (a more expensive option), where cooling and freezing and a storage chamber take place;

– or three cameras (a cheaper option) where all three processes are divided.

Advantages of the automated line:

The product processing process has a continuous and uniform effect When the product is evenly distributed, there is no product stuck together It is not necessary for staff to stay at low temperatures Advantages of individual cameras for each process:

Relatively small construction costs. Insulationis needed no less than150 mmpolyurethane foam for the shock freezing chamber. For the storage room120 mm. Cooling80 mm. It is important that there are no cold bridges, because when they are, the chamber will begin to collapse.Doormust also be the same thickness as the insulation. Ondoorsa heating cable is needed so that the seal does not freeze to the sash. A pressure equalization valve is also needed because when freezing, the pressure in the chamber drops and can destroy it.

Shock freezing is mostly used in the following areas:

– freezing of semi-finished products, vegetables and fruits, meat, fish, etc.

– shock freezing of meat (pork, beef, lamb: in carcasses, half carcasses, or quarters). Duration of freezing: from 18 to 36 * hours (temperature of meat before freezing: about + 38°C).

– shock freezing of poultry . Freezing: from 2 to 24 hours.

– shock freezing of chilled meat from 12 to 24 hours.

– shock freezing of offal from 3 to 6 hours .

– shock freezing of semi-finished products (dumplings, dumplings, cabbage rolls, cutlets, schnitzels, steaks, meatballs, etc.): up to 3 hours

– shock freezing of culinary products : from 1 to 5 hours.

Compressorswe mainly use semi-hermetic or screw ones. Major manufacturers of compressors Bitzer(Germany),Frascold(Italy)... If the station is on the street, in eachcompressoran oil heating element is installed to prevent starting in cold winter.

Air coolersshould have a large step of the lamellas, so as not to be constantly in the defrosting, at least 10 mm, and preferably 12 mm. Shock freezers are often used.

You can find out the price of a shock freezing chamber by orderingcall, in ouronline store, or by sending it to us survey letter