FREEZING
Freezing – A quick and effective preservation method
Freezing is a preservation process which consists of very quickly lowering the core temperature of foods to -18°C or less. This rapid drop in temperature allows very small ice crystals to form, thus preserving the texture, nutritional quality and flavor of the products. Unlike simple freezing, freezing limits bacterial development and significantly extends the shelf life of foods, without the addition of preservatives. Ideal for sensitive food products, this technique is widely used in the food, logistics and catering sectors to guarantee freshness and safety throughout the cold chain.
Mass freezing
A high-performance solution for large volumes
Mass freezing makes it possible to process large quantities of products in a minimum of time, while guaranteeing optimal quality. Thanks to powerful industrial equipment and precise temperature control, this process ensures rapid cold reduction down to -18°C at the heart of the product, thus preserving its texture, its nutritional value and its health safety. Ideal for food manufacturers, mass freezing meets high logistical requirements while maintaining perfect control of the cold chain. We offer solutions adapted to large-scale production needs, with efficiency, regularity and traceability.
Mass freezing
3 static air pulse freezing tunnels
Tunnel 1 & 3: capacity of 2 x 40 pallets
Tunnel 2 (double): capacity 1 x 60 pallets
FREEZING TUNNELS (-45°C)
