Shocking System


soklama sistemleriIn terms of food safety, the optimal temperature of the product in frozen storage chamber should be 18 C
The shocking process is performed a high speed(5 m/s) cold air(350 c- 40 c) the product provide a direct frosting from outer edge to the core

1) Shocking should be as quick as possible
2) Depending on shelf-life of a product food safety must be take care
3) Product thickness affects the duration of the shocking
4) It also affected by the rate of air flow speed