Shock freezing rooms are an insulated circuit, equipped with input and output, between which trolleys with the prepared food move.
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Aircool Co. produces rooms of two types:
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conveyer;
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trolley.
Air coolers with increased step of ribbing of heat exchanging surface are used as room equipment, which ensure increased operation time of the refrigerating equipment between defrost periods. In the rooms special air coolers of shock-froster type are installed, which provide uniform velocity of product freezing due to blowing of trolley along the frontal plane. Uniformity of temperature distribution on product layers and velocity of heat withdrawal are determined by the location of the product and direction of air flows. The usage of shock-frosters allows to decrease the time for prepared food, being in the room, and accordingly, energy expenses for freezing of a product unit.
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Description of freezing process in the shock freezing rooms:
The trolleys with the product on their shelves are loaded in the cooling volume of the room with the temperature –30-40°Ñ.
Trolley units of periodic operation (or stationary refrigerating rooms) are used for freezing of meat, fish, by-products, poultry, fruit, berries and vegetables.*
* This type of equipment is usually used at refrigerating capacity 500kg/h within non-stop freezing system.