Cold storage is the process of storing foodstuffs above freezing temperature between -2 ° C and 16 ° C, depending on the type of food. Frozen storage is the process of freezing food at temperatures well below freezing temperatures (generally -40 ° C), at least -18 ° C.
Control parameters appropriate to the product type, especially temperature, must be determined and the conditions set to ensure the ”longest service life”. The cold chain must be provided for effective cold preservation application.
In terms of long-term storage of products, shocking and freezing of meat, vegetables, fruits and food products is extremely important. Shock Chamber and IQF systems are one of our most important cooling systems in terms of long-term storage and storage of a product in cold environment. The storage life of a food in a cold environment begins as soon as it enters the shock chamber. The sooner it is cooled and the storage temperature is reached, the longer the product is stored in a long-lasting and healthy way.
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