Shock Type Evaporators: Deep Freezing Power in Minutes
Dear Valued Prospective Customer,
There is a special process for freezing products as quickly as possible to ensure food safety and shelf life: shock freezing.
Shock type evaporators are developed for cooling environments down to -40°C, featuring high-power fans and wide-surface serpentine coils that reduce the internal temperature of the product to the target value within minutes.
These devices preserve quality in sensitive products such as meat, poultry, fish, fruits, and vegetables, prevent microbiological spoilage, and protect nutritional value.
Technical Specifications
- Operating Range: Stable operation between -18°C and -40°C
- Number of Fans: 2 to 6 high-speed fans (typically with diameters over Ø500 mm)
- Fan Type: Generally suction type – rapidly pulls air inward
- Airflow Direction: Direct forward airflow along ceiling or facade
- Serpentine Structure: Wide surface, frost-resistant, reinforced design
- Defrost System: Electric resistance – effective solution against heavy frost
- Condensate Drainage: Continuous drainage with heated, steeply inclined drainage system
- Body Option: Stainless steel – ideal for hygienic environments
- Housing Design: Closed box form – provides high-pressure and controlled air circulation
Usage Areas
- Meat and poultry processing plants
- Fish shock freezing areas
- Vegetable & fruit shock rooms
- Ready food production facilities
- Frozen product export warehouses
Advantages
- Ultra-Fast Heat Extraction: The product core temperature drops in a very short time.
- Preserves Food Quality: Cell structure remains intact, taste and texture preserved.
- High Airflow Rate: Air reaches every point evenly.
- Durable Body & Insulation: Offers high resistance at low temperatures.
- Wide Capacity Options: Different model alternatives for various room sizes.
Important Considerations
- Shock freezing duration must be accurately calculated according to the type of product (factors such as product thickness and moisture content must be taken into account).
- Defrost cycles should be properly programmed to eliminate the risk of excessive frost buildup.
- Fan direction and speed must be adjusted according to product placement.
- Drainage systems must be heated; otherwise, ice blockages may occur.
In Conclusion:
Shock type evaporators, operating at low temperatures with high-speed fans and wide surface serpentine coils, are indispensable choices for businesses aiming to extend product shelf life and freeze with the highest quality.
If food safety is your priority, the shock freezing process must be strictly controlled.