Stages of shock freezing
Shock freezing is an alternative to the classic long-term freezing. High-speed cooling of products allows you to preserve the taste and natural qualities of food and speeds up the process. This storage mode requires much less preservatives, which extends the shelf life of the product and brings additional benefits to the end user.
Multicold performs shock freezing in three stages. First – cooling, when the submerged products are ventilated by an air flow with a temperature of -65 degrees. After 45 minutes, the temperature of the product drops to 0 C.
This is followed by crystallization – the product is cooled to -5 degrees. Unlike long freezing, when ice builds up in large fractions, shock freezing leads to the formation of tiny ice crystals that do not damage the shell of the product tissue. The liquids and the shape of the goods are preserved in their original form.
The last stage is home-freezing. The cooling process slows down smoothly and the products cool down to -18-24 degrees. As a result, the products retain all their characteristics even when frozen, like fresh products (fruits or vegetables).