For food safety, products to be stored for a long time should beshocked up to -18 ° C core temperature and then taken to the frozen storageroom.

• The process of freezing is to allow the product to freeze to the corestarting from the outer wall by passing cold air (-35 ° C ...- 40 ° C) at highspeed (5 m / s) over the product.

• Shocking should be performed as quickly as possible.

• Depending on the product, maximum time must be observed in terms offood safety.

• Thickness of the product affects the shock period.

• The air flow rate affects the shock time.

• Semi-hermetic or screw compressor and air-cooled condenser.

• The unit has a remote control panel.

• It is cassette resistant to weather conditions.

• Indoor and outdoor units are delivered with nitrogen charge.

• Shipped with electrical panel and all automatic control elementsready for installation.

• Electrostatic painted steel galvanized cabinet.

• High efficiency evaporator design suitable for capacity.

• Floor type or ceiling type evaporators are availableaccording to the needs.