The spiral conveyor is used for processing of food, both opened, and packed for drying, pasteurization, cooling and a freezing, such as:

• Freezing of fish
• Freezing of cutlets
• Freezing of pelmeni
• Freezing puff product
• Cooling of bread

Advantages of a shock freezing

The freezing of products by means of the spiral conveyor SARP has a number of advantages:

• Minimum losses of quality of a product
• Time of a freezing is reduced at 3-10 times
• Reduction of a floor space

About preservation of structure of a product

During a freezing temperature in a chamber reaches -40 °C, and also is followed by an intensive obduv of a product - it allows to pass instantly from a liquid state into firm. The shock freezing allows to form crystals of ice of very small sizes and practically at the same time in a cage and intercellular partitions. As a result the structure of fabrics of a product in difference from other types of preservation remains. Thus period of storage of products considerably increases and keeps at all this the tastes