Production
We carry out a comprehensive supply of refrigeration equipment for the following food industries:
Storage of vegetables and fruits- Storage of products requiring rapid cooling and high humidity (90-98%) (carrots, cabbage, apples)
- Storage of products requiring slow cooling and low humidity (70-75%) (onion, garlic)
- Storage of potatoes
- Cooling speed, optimal for each type of product
- Optimal parameters of the air environment in the chamber (temperature, humidity, speed, uniformity of air distribution and chamber temperatures, air composition (ULO))
- Stability of maintaining specified parameters
- Minimal dehydration of products during the storage period
- Cooling of berries (strawberries, blueberries, raspberries), vegetables (salad, peppers) and fruits (watermelons, melons, cherries, cherries)
- Storage of seedlings of strawberries, raspberries, etc.
Meat industry- Superfast freezing of carcasses (tair to -35ºC)
- Shock cooling of carcasses
- Freezing of semi-finished products
- Cameras for maturing, smoking and drying meat and sausages
- Sausage chambers
- Chambers of chilled or frozen food storage
- Freezing of ravioli, etc.
Poultry processing- Air and air-drop cooling of poultry
- Water cooling of birds in auger baths
- Freezing in cardboard boxes or in individual packaging
- Freezing of semi-finished products
- Chambers of refrigerated or frozen food storage
Fish industry- Shock freezing (tair to -35ºC)
- Glazing of fish and seafood
- Chambers of smoking and drying fish
- Chambers for storing chilled or frozen fish
Dairy industry- Cheese chambers
- Oil freezing and storage
- Ice cream storage cabinets
- Cameras for storage of dairy products
- Chillers (water-cooling plants), including obtaining "ice" water
Confectionery and bakery production- Freezing of semi-finished products and finished products
- Cooling of semi-finished products and finished products
- Chambers of chilled or frozen food storage
- Chocolate coating cooling
- Chillers (water-cooling plants), including obtaining "ice" water
The freezing of products- Freezing in the air flow
- Contact freezing in tiled machines
- Fluidising quick-freezers
- Continuous (conveyor) or periodic (camera with carts) ways of freezing
- Ultra fast freezing speed for obtaining the highest quality products (preservation of product structure - minimization of mass loss and marketable condition due to thawing)
- Selection of economically feasible speed and method of freezing
- Freezing of blood plasma
- Ice-makers (lump and flake ice, ice-water suspensions)
- Cooling and freezing of mushrooms, berries, vegetables, fruits
The cooling of liquids- Production "ice" water
- Cooling of injection molding machines
- Cooling of oils and fats
- Chillers for air-conditioning systems
Construction of refrigeration chambers- Fruit and vegetable stores
- Refrigerated warehouses
- Logistic complexes
- Freezing and cooling chambers
- Cameras for flowers
- Chambers of medicines
Shop construction- Centralized cooling systems
- Autonomous systems
- Heat recuperation (heating, hot water production)
Technological conditioning and ventilation- Optimal parameters of the air in the room (temperature, humidity, speed, fresh air)
- Meat and fish shops and production
- Premises for packing, sorting, expedition
Oil and gas and chemical industry- Cooling of technical liquids and gases