They are manufactured upon request, considering the necessary capacities for effective freezing of fresh food goods such as meat, fish, vegetables and fruits Design of the interior refrigeration system is done according to the usage in the room; where the goods are loaded into the insulated room once and after a predetermined time that is calculated according to the scope of the load, is unloaded with the frozen goods.
Power of compressor and cooling capacity are determined according to need. The main principle of blast freezing is to set food items’ core temperature to the desired storage temperature. Therefore temperature of the cold room can differ according to stored type of food. While -30°C is enough for blast freezing of some types, required temperature can go down to -50°C according to some types of food.
The cooling system of which compressor is selected according to target product type, consists of an air cooled condenser external unit and an internal unit designed to create directed air flow in the cold room. The purpose of this internal unit design is to ensure that the target product to be frozen remains in the fast air flow defined as the Shock Tunnel. In this way; core temperature of the product can be set to the frozen storage temperature
To get efficiency from blast freezing depends on correct stacking of the target product in the cold room and correct use of the cooling system. As a principle, in each blast freezing project, the intended uses of the chamber (loading tonnage, stacking method, chamber dimensions and blast freezing time) are planned. Especially stacking method is very important in regard of providing homogeneous air flow which ensures that stored products are frozen in the same degree in every corner of the room. Therefore it is essential to use correct stacking method in blast freezing room.