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Vegetable freezing features

Manufacturers have a great interest to the vegetable freezing process, since all other methods canning of long-term storage not guaranteed to maintain such as high degree of basic quality indicators - taste, smell, appearance, texture, as well as unstable vitamins, such as vitamin C.

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Freezing vegetables by degree of preservation of vitamins stands in the middle between canned vegetables and fresh ones. It must always kept in mind that the benefits of fresh products giving maximum results only during the ripening season, when stored in the winter (for example, carrots, beets, cabbage, potatoes in the basement), some of the vitamins are inevitably lost.

The technology of shock freezing makes it possible to deliver frozen vegetables of excellent quality to the most remote regions of Russia.

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Undoubtedly, we rarely use frozen vegetables and fruits in the ripening season. However, in winter, this type of product is very useful. It has proven that in vegetables and fruits, properly frozen and stored with proper technology, saved much more vitamins than in vegetables that placed in vegetable stores.

Freezing vegetables technology

Frozen vegetables are one of the most popular and frequently purchased products, and the presence in the store a wide assortment of frozen vegetables can be an excellent marketing move. The popularity of this product is growing and will continue to grow, because frozen vegetables are an easy and quick way to diversify your menu.

The vegetables shock freezing in the ultra-low temperatures for a short period of time, has a positive effect on the quality of the products. Vegetables do not lose their shape, color and other valuable food qualities (vitamins, frozen vegetables retain up to 90%, and trace elements up to 100%).

Water, contained in fruits, does not have time to form large crystals during shock freezing, and structure of vegetables remain even and not damaged.

Vegetable shock freezing equipment

Our company offers a wide range of shock freezing chambers, a large selection of additional options and configurations. Productivity is from 80 to 450 kg, standard or tunnel execution, touch control panel, production material: painted or stainless steel, additional carts and trays, ultraviolet lamps for disinfection. To solve each problem, we have a reliable and functional model at a reasonable price.

You can view and select a model for the required task in the section "Shock freezing chambers"

Freezing vegetables - practical tips

Vegetable preparation and freezing

Before freezing, vegetables pre-washing, peeling, de-seeding, and cleaning from other inedible parts. Some large vegetables (for example, cabbage, beets, carrots, and others) cutting into slices, rounds- to speed up freezing and ease to subsequent eating. Sometimes, pre-prepared vegetables subjected to process of blanching - to destroy enzymes, which in the future can to contribute oxidative processes, darkening of the finished product and additional tastes. Then packaged in small (250-1000 grams) boxes of thin-waxed cardboard with a parchment, cellophane, polyethylene or other moisture-impermeable material in a box and frozen in boxes. Faster freezing in bulk, followed by packaging in frozen form, is also often used.

Almost all types of vegetables can be frozen (except for radishes, lettuce, and some others). Vegetables usually frozen in their natural form (individual vegetables or mixtures thereof, soup sets, etc., sometimes a small amount of ascorbic acid is added, which helps to preserve their natural color, since ascorbic acid has an antioxidant effect.

Storage rules for frozen vegetables

Frozen vegetables are a delicate product that requires strict observance of the temperature regime of storage: the product should be thawed for the first time only directly during its preparation.

The shelf life of frozen vegetables and mixtures at temperatures not higher than -18°C, up to 12 months (depending on the type of product).

Improper storage conditions for frozen vegetables, improper temperature in refrigerators allows the product to thaw, then freeze again, killing a significant part of the vitamins and reducing the valuable characteristics of the product. In addition, pathogenic bacteria can settle in improperly stored and repeatedly thawed vegetables and cause severe poisoning when eaten.

The package with frozen vegetables should not look wrinkled, it should slightly inflated, which proves its tightness. The package should not be fogged up or with crystals of snow on the surface - these are signs of thawing and repeated freezing, there are much less vitamins in such frozen vegetables.

The price of vegetable shock freezing equipment

The price of a shock-freezing chamber depends on performance, configuration, and availability of additional options. In order to find out the exact price, select the necessary options and get expert advice, contact us by telephone: + 7 (499) 112-32-04 or leave a request on the site.

How to order equipment for vegetable shock freezing

Before placing an order, it is necessary to determine the following parameters:

Based on this information, our experts will make a preliminary equipment design, and prepare a quote. After quote familiarization, approvals, and signing contract, we will proceed to the manufacture, delivery, and installation of the shock-freezing chamber at your facility.

Installation of vegetable shock freezing chambers

Our company has a staff of qualified installers specializing in the commissioning of refrigeration, freezing and climatic equipment. We believe that the key to effective work is combination of three key stages: design, manufacture and installation. If you work with us, you will receive high-quality shock freezing of products and guarantee long-term equipment uptime.

Who trusts us

We work with many companies whose needs include shock cooling and deep freezing of products. Here are just a few of our customers who already have Fast°Cold™ fast cooling.