Considerations for the Shock!
Products to be kept for a long time in terms of food safety the core temperature should be shocked to-18 °c and then taken to the frozen enclosure chamber. The shock process is to ensure that the product is frozen to the core starting from external wall by passing the product at high speed (5 m/s) cold air (-35 °c…-45 °c).
• The shock process should be done as quickly as possible.
• Depending on the product, maximum time should be taken care of in terms of food safety.
• Product thickness affects the duration of the shock.
• Air flow rate affects time.
The storage temperatures and retention times for some foods are as follows
|Frozen fish||-20 °c||6-12 months|
|Frozen meat||-18 °c||4-12 months|
|Frozen Chicken||-18 °c||12 months|
|Butter||-23 °c||12-20 months|
|Ice cream||-25/-30 °c||3-23 months|
|Frozen vegetables||-23 °c||6-12 months|
|Frozen fruits||-18 °c||18-24 months|
Considerations for the placement of the shock unit
Evaporator Unit (indoor unit)
• The selection of the location where the freezing evaporator unit will be mounted in the cold room should be made to allow homogeneous air distribution and can be circulacted through the product.
• The evaporator unit should not be located near the door.
• The quenchers must be properly assembled using the evaporator water scale.
Condenser Unit (outdoor unit)
• The condenser unit should be installed at night and day, thus allowing the heat to be removed from the media.
• It is not necessary to prevent the air flow by considering that the condenser unit's air intake and blowing nozzles are on the front and back fronts.
• The condenser unit should be installed in an easy-to-reach and intervenable place.
• If the condenser unit is to be placed outside the building, a porch must be made to protect the unit from dust, rain and sun.