- BrandБолеро-Сервис ТПК
- Country of manufactureUkraine
The case low-temperature is intended for a shock freezing of semi-finished products, meat, fish, vegetables, fruit, the test. Working temperature is up to-45 With ° at a temperature of air up to +42 With °. Time of a freezing depends on a product and makes from 20 to 120 minutes, power to 200 KW.
The freezing (low-temperature) combined chamber differs from refrigerating (medium temperature) a little. It is made with a frame design, more powerful refrigeration unit which has 2 refrigerating units, 2nd a section cooler of air, a liquid separator.
Skoromorozilnye chambers serve for fast freezing of foodstuff that allows not to lose tastes and longer to store foodstuff.
The necessity of a shock freezing is caused by the fact that semi-finished products what they would not be have to be immediately used or frozen within four (at most) hours after preparation.
The Skoromorozilny chamber intended for "a shock freezing" of products of the following types:
- pelmeni, vareniki, pies, pancakes;
cutlets, hamburgers, chebureks, sausages;
- meat and fish semi-finished products;
- test and rolls;
- berries and mushrooms;
trainings of ice cream.
The shock freezing keeps ready-made products for very long term without violation of hygienic norms which allows to keep nutritional value and taste and aroma of fresh pastries, fruit and vegetables, fish and meat semi-finished products to the defrosting.
Today a product freezing for the minimum time in a stream of cold air - the only 100% a natural way of preservation of products: only it allows to keep both taste, and structure of an initial product.
To order a skoromorozilny chamber or a case:
Ukraine, 02068, Kiev, P. Grigorenko St., 26A
ph./fax: (044) 501-72-31, 501-72-32; mob.: (050) 331-30-42