Shock Frozen Foods

Shock Freezing

Benefits of shock freezing:

• High quality of food and increased food shelf life
• Hygienic harmlessness of food
• Extension of food shelf life

Shock cooling (freezing) aka shockers are used to increase productivity and hygiene. During shock cooling (freezing), food, meals, semi-finished products, etc., are chilled (frozen) very rapidly. The most important factors are speed and the ability to penetrate the entire product. Shock cooling (freezing) allows for storing both heat-processed and unprocessed foods in their original state without any damage, resulting in food that is fresh and tasty, just as before freezing (cooling).

The goal of cooling (freezing) is to overcome the critical temperature range in which bacteria form as quickly as possible. Thanks to the high cooling performance and intense airflow of special cooling evaporators, the formation of microcrystals of water is prevented and the original structure of the food is preserved.