Shock freezing
Fast freezing with no compromise on quality
Service
Shock freezer
Shock freezing ensures rapid freezing at very low temperatures, reducing the formation of ice crystals in the product’s cells. As a result, berries and fruits retain their structure, color, flavor, and high nutritional value after thawing. With a total capacity of up to 10 tonnes per day, the equipment is suitable for both large-scale seasonal processing and individual orders.
| Equipment | Shock 1 and Shock 2 - blast freezers |
| Power | 10 tons of berries per day |
| Technology | Blast / shock freezing at a very low temperature |
| Products | Berries, fruits, vegetables, mushrooms |
| Advantage | Prevents large ice crystal formation, preserves cell structure |
| Result | The color, taste, freshness and full nutritional value of the berries are preserved. |
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