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The device of shock freezing SHOK - 10 - 1/1 is intended for bystry cooling, freezing and further storage of various foodstuff at catering establishments and trade
The main difference of technology of shock freezing from the existing methods of cooling and freezing of products is the high speed of cooling allowing to avoid reproduction of bacteria, and constant control of temperature. At the same time the losses of mass of a product which are formed as a result of liquid evaporation (shrinkage of a product) characteristic of standard methods of cooling considerably decrease. Vitamins and nutrients, nutrition value and tastes remain
Operation of a case is allowed at a temperature of air lo + 42 °C and relative humidity from 40 to 70% . The legs regulated on height. The legs regulated on height. 10 levels of universal guides for GN 1/1 or are more opposite than 600х400 mm.
