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Blast Freezing

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Blast Freezing (-35°C / -40°C) 

Blast freezing is the process of cooling until obtaining core heat of product with a temperature of -18°C.  This quick-freezing process is conducted in the -35°C / -40°C rooms. When the core heat of the product reached to -18°C, products are transferred to frozen storage rooms. -35°C / -40°C Blast Freezing is not used for storage purposes; it is only for Blast-Freezing. Important point for these rooms is that choosing proper cooling device. In order to choosing proper cooling device; product type, amount, entrance temperature, room dimensions and targeted Blast-Freezing time has to be taken into consideration. It is significant to keep Blast-Freezing time short to maintain long self-life of the products. We built plenty of blast freezing rooms taking into consideration minor details of your projects and installed the blast-freezing facilities for quite different industries such as fish, ice cream, red meat, poultry and vegetables.

Blast-Freezing Vegetables

Blast-Freezing Vegetables

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Blast-Freezing Vegetables
Blast-Freezing Fruits

Blast-Freezing Fruits

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Blast-Freezing Fruits
Blast-Freezing Meat

Blast-Freezing Meat

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Blast-Freezing Meat
Blast-Freezing Chicken

Blast-Freezing Chicken

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Blast-Freezing Chicken
Blast-Freezing Fish

Blast-Freezing Fish

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Blast-Freezing Fish
Blast-Freezing Foods

Blast-Freezing Foods

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Blast-Freezing Foods
Blast-Freezing Ice Cream

Blast-Freezing Ice Cream

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Blast-Freezing Ice Cream
Blast-Freezing Bakery

Blast-Freezing Bakery

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Blast-Freezing Bakery
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Application Pictures
Blast Freezing
Blast Freezing
Blast Freezing ice cream
Blast Freezing ice cream
Tamcold is the export brand of Tam Güç
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