Acoustic freezers

Shock freeze

Large ice crystals grow together to form a snowflake the size of a cell itself, destroying it.

15-20% weight loss due to ice

Acoustic freezing

Acoustic waves prevent ice crystals from growing and tearing cells apart when frozen, keeping them alive.

1% loss is negligible

Category:

Acoustic freezers



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    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.

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