Shock Freezing
SHOCK FREEZING
These rooms are used as a transition to the shock preservation rooms in order to decrease the core temperature. Also known as the preparation phase of the shock preservation rooms, these rooms are used for decreasing the inner and outer temperature of the product quickly and simultaneously.
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Slaughterhouses
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Meat production plants
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Chicken slaughtering and processing plants
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Fish production plants
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Dairy processing plants
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Pharmaceutical industry
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Vegetables and fruits production plants
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Bakery products
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Saves energy as it enables quick transition to shock preservation areas.
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Prevents microorganism growth.
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Increases shelf life via gradual temperetaure decrease.
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Preserves the product's appearance, freshness and quality.
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Eliminates dehydration thus maintaining the taste.
Factory:
Phone (Factory):
Phone (Sales Office):
Working hours:
Email:
Saray Mahallesi 4.Cad. No:49
Kahramankazan / Ankara / TURKEY
+90 312 801 02 22
+90 312 815 13 28
Week Days 08:00 - 18:15
Saturday - Sunday Closed
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Poultry Processing