TÜRKİYE / SİVAS / SİVAS
Freezing Unit In terms of food safety, the products to be stored for a long time should be shocked down to the core temperature of -18 C and then taken to the frozen storage room. In terms of food safety, the products to be stored for a long time should be shocked down to the core temperature of -18°C and then taken to the frozen storage room. The shocking process is to ensure the freezing of the product starting from the outer wall towards 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 times in terms of food safety. The thickness of the product affects the freezing time. Air flow rate affects the shocking time. It has semi-hermetic or screw compressor and air-cooled condenser. The device has a remote control panel. It is cassetteed to be resistant to external weather conditions. Indoor and outdoor units are delivered with nitrogen charge. It is shipped ready for installation together with the electrical panel and all automatic control elements. It has an electrostatic painted steel galvanized cabinet. High efficiency evaporator design is made in accordance with the capacity. There is a choice of floor type or ceiling type evaporator depending on the need.
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