Buy shock freezing cabinets

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Shock freezing chamber for food products

You can buy a blast freezing cabinet in our online store without even leaving your office. However, before purchasing a cabinet, it is advisable to first decide on the dimensions of the desired equipment, because it has fairly large dimensions and will occupy a certain area.

You can select shock freezing equipment based on several parameters. First of all, this is the manufacturer, materials used to manufacture the cabinet structure, external dimensions, capacity, productivity, temperature conditions, and various control panel programming options.

A shock freezer is a great purchase that will allow you to freeze and instantly cool the products you need in a very short period of time, thereby preserving their quality and extending their shelf life. When purchasing equipment, pay attention to its performance.

As a rule, a shock chamber is purchased for medium and large productions, where productivity is the most important condition and indicator of work efficiency. The lower limit of productivity of shock freezing cabinets, which we offer to buy in our store, is from 10 to 20 kg per hour, which is most often used in cafes and restaurants, as well as shock freezing installations of significantly larger volumes.

If you need a shock freezing device, then in our catalog you can choose high-quality and efficient equipment at manufacturer prices, made of high-strength stainless steel. Such equipment is equipped with a reliable cooling unit, which will work productively for many years without breakdowns and failures.

Thus, for owners of supermarkets, large retail outlets, restaurants, as well as for producers of semi-finished products, there is currently an excellent opportunity to purchase this equipment for intensive cooling of their products at a very attractive price.

Blast freezing cabinets purpose and scope of application

Shock freezing units are designed for freezing or intensive cooling of food products - semi-finished products, meat, fish, bakery products, dough, ice cream. They are used in cafes, restaurants, catering, supermarkets, but shock freezing chambers are especially relevant for manufacturers of semi-finished products.

The essence of the operation of shock freezing units is to accelerate all stages of freezing, to achieve which the temperature in the chamber is reduced to -30 C - -40 C, and active air circulation is also provided. When using shock freezing units, products are frozen 2-4 times faster than with conventional freezing. In this case, not macro-, but microcrystals of ice are formed in the tissues of products, which preserves not only the taste of the product during defrosting, but also its organoleptic properties.

The refrigeration chamber usually consists of two sections – an air cooler and a cargo section. The product is loaded into the working chamber on racks with pallets or trays. Depending on the direction of the air flows and the location of the products on the trays, the speed of heat removal and the uniformity of temperature distribution across the layers of the product change.

For example, fish and seafood contain valuable proteins and fats, as well as a lot of moisture. This makes them valuable products on the one hand, but on the other hand, susceptible to rapid spoilage. The most important measure to stop bacterial and enzymatic decomposition processes is to ensure sufficient cooling in the value chain or quick freezing, which guarantees the preservation of all the main parameters of freshness for several months. It is important to understand that not every freezer is equally well suited for this process, as are blast freezers.

There are several distinct variations of cooling and freezing, and the method chosen primarily depends on the type of product to be frozen, its shape, size and packaging, as well as other process-related parameters such as the time required for cooling, the process chain or the initial temperature the product has at the beginning of the cooling process. However, which cooling method is used for what purpose depends not only on its functionality but also on its profitability and the financial capabilities of the user. Some blast chillers may be unsuitable because they are too large for the available space or may be too slow for the planned product throughput. For example, some freezers may be eliminated because they dry out the products and thus reduce their quality. Cryogenic freezers operating with liquid nitrogen or carbon dioxide are effective, but too expensive for some products if they cannot be operated 24 hours a day or the operating costs exceed the actual income.

Blast freezers are often the best solution for fast freezing and if the goal is to combine versatility with an economical procedure. These freezing systems are suitable for freezing products of different shapes and sizes. Their performance, however, depends crucially on the throughput of the air, which extracts heat from the product. If the air in the freezer is absolutely still, natural convection and therefore the heat transfer rate will be low, which significantly increases the freezing time. On the other hand, if the air is constantly moving and circulated by fans (forced convection), the freezing time is reduced to a quarter of the previous value. For most applications of air freezers, a circulation speed of 5 m / s is quite sufficient. This value is a good compromise between freezing time and costs for refrigerant and fan. However, if the product is to be frozen in less than 30 minutes, the air must circulate in the chamber much faster, generally at a speed of 10 to 15 m/s.

Buy a blast freezing cabinet at the manufacturer's price

Sooner or later, everyone who has decided to connect their business with the food market begins to be interested in shock freezing, equipment, prices. And this is not surprising, because this type of product, namely food products, is perishable. Most of the risks associated with the sale, purchase and transportation of food products are caused by this unpleasant fact.

Every day, owners of retail chains, grocery stores, restaurants and cafes lose profits and even suffer large losses due to spoilage of products that they did not have time to process or sell. But today there is a way out of the situation, because it is possible to buy a shock freezing chamber in our store.

With us, you won't have to be distracted from your main job, make unnecessary movements and exert physical effort - our managers will do all the main operations related to the purchase for you. For example, if you need a shock freezing chamber, its price in our store will be guaranteed to be lower than that of our competitors.

This Italian-made equipment is several times more powerful and efficient than conventional industrial refrigerators and allows you to quickly freeze products placed in the chamber to -18 degrees Celsius, even if their temperature was at room temperature. The chamber can have several sections for different types of products and a different number of trays.

Shock freezing of products can be carried out in a chamber with a power consumption of 50 kW and a three-phase connection to a 400 V network. Thanks to the powerful insulating layer of sandwich panels, which reaches 90 mm, the low temperature inside the cabinets and chambers is easily maintained and therefore no additional energy costs are required. The internal steel finish of the chambers and cabinets is quite rigid and durable, easy to clean and wash when defrosting is necessary.

We have a huge amount of equipment for freezing products in our store , so we can always help you if you need to buy a shock freezer in Ukraine. Leave your message in the feedback form, call us at the numbers listed or visit one of the offices closest to you, and we will select for you exactly the option you need.

Buying equipment from us, you save a lot of time and money. For those who really care about and need shock freezing, the price of our products will be negligible compared to the profit and benefits that you can get using our equipment.