Cooling Unit
Cooling Unit
Products that will be stored for a long time in terms of food safety should be shocked to a core temperature of -18 ° C and then taken to the frozen storage room.
The shocking process is to cool the product from the outer wall to the core by passing cold air (-35 C / -40 C) over the product at high speed (5 m / s).
Shocking should be done as quickly as possible.
Depending on the product, attention should be paid to the maximum duration and food safety.
The product thickness affects the duration of the shock.
The air flow rate affects the duration.