Acoustic freezers

BASES AND TECHNOLOGY FEATURES

The meaning of acoustic freezing AEF includes in the production of microcrystalline ice products of a special form, which is many times smaller than the size of the cells of the product. Thanks to which the fabric of the product does not change much – the juiciness, freshness, taste and weight of the product are as close as possible to the state before freezing.

Fresh product

Shock freezing

Acoustic freezing

The secret is in special sound resonating with the products, which during the freeze control the growth of ice crystals, limiting their size.

Sound (acoustic) waves, as it were, smash the formed ice crystals, resonating with them, not allowing to grow and damage the tissues of the product.

ADVANTAGES OF ACOUSTIC FREEZING OF PRODUCTS

The taste and juiciness of cooked
dishes does not differ from
chilled ones.

15% more weight than after a shock freezing.

The speed of freezing is faster by 25%.

Up to 10 years of work without preventive activities and maintenance because the camera does not have moving parts.

FIELDS OF APPLICATION

	Meat The quality of meat deteriorates so insignificantly that a purchaser or even a chef of a restaurant does not distinguish the difference.
	Fish After defrosting the fish does not differ from the chilled, so it can be safely sold as chilled, respectively at a higher price.
	Vegetables A 15% higher water-holding capacity of vegetables with acoustic freezing AEF allows cooking “vegetables on the grill”, in contrast to vegetables from shock freezing, which instantly lose moisture and are not suitable for frying.
	Berries Do not lose the original taste. With shock freezing berries acquire a pronounced sour taste.
	Caviar Fully retain the taste and consistency of freshly caught.
	Semifinished products In unfrozen form will be indistinguishable from freshly prepared.