FIELDS OF APPLICATION

Acoustic freezing of ravioli

One of the main stages of ravioli production is freezing before packing. It should be produced quickly enough not to lose the productivity of the line, correlate with the speed of operation of the dumpling machine and ensure high quality of the products. Any violation of freezing technology - this is the destruction of the product due to large ice crystals, seepage of juices and darkening of the dough, freezing and loss of taste. To solve these problems, the technology of shock freezing is used, but there is a more economical and profitable solution - acoustic technology AEF, a method of influencing the sound wave on the formed ice crystals. Owing to acoustic resonance, the growth of ice crystals is greatly limited, all the qualities of the product are preserved and the loss of mass is reduced. For this, you can order a shock chamber for acoustic ravioli freezing at an incredibly favorable price for this type of plant.

What is the benefit of acoustic freezing of ravioli?

Reduction of the time spent preparing for the long-term storage of ravioli. The speed of acoustic freezing is 25% faster than with the usual shock method.

Extended storage time - up to 15 months in conventional freezers.

Preservation of taste and juiciness, which are inherent in the newly manufactured semi-finished products.

Ravioli retain 15% more weight than with shock cooling.

Affordable cost of shock freezing of ravioli by acoustic method due to the optimal price of solutions, economical energy consumption and reliability of equipment.

We want to note that the Ice Processor controls the acoustic freezing algorithm which guarantees high accuracy of maintaining the temperature regime of pelmeni. The equipment itself for AEF is provided with a three-year warranty, it is freely installed on an existing conventional or spiral conveyor or a dead-end camera for shock freezing.

The main options for technological solutions

Deadlock cameras of acoustic freezing with the feeding of ravioli on trolleys. Number of bogies - from 1 to 12 pcs. The productivity is from 1300 to 5000 kilograms per day.

Tunnels of acoustic freezing. The production line is 10 to 40 meters in length. Freezing is performed while passing the tunnel on a vibrating conveyor.

Industrial shock freezing of ravioli on a spiral conveyor by an acoustic method. Individual solution with a capacity of 24 to 38 tons per day, custom-built in accordance with the customer's specification.

On the basis of individual solutions, we offer any system for shock freezing of ravioli by acoustic method - lines, tunnels, conveyors - production is located near Moscow, delivery, installation, modernization and warranty service are carried out in all regions of the Russian Federation and Europe. The affordable cost of implementing innovative technical solutions from the company Microshock is a real competitive advantage for your business!

ADVANTAGES

ADVANTAGES OF ACOUSTIC
FREEZING OF PRODUCTS

The taste and juiciness

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.

Energy consumption does not exceed 200 W per 1 m3 for systems freezing of batch operation (chambers or tile systems) and 300 W for tunnels.

Products can be stored for up to 15 months in ordinary freezers with a temperature of -18 ° C.

After 15 months, the process of splicing crystals and destruction of the structure of the tissues of the products begins (in the case of shock freezing, the process begins in 1-2 months).

3 years warranty

In the event of a failure of up to 25% of the equipment, the system can be temporarily configured for an emergency mode with increased energy consumption and operate in this mode up to 30 days

Repair of any complexity (except for heavy mechanical damage) is done within 2-3 hours

Improving programs or connecting sensors (ice testing) is performed in a few minutes by the manufacturer's representative

Ice Processor

The algorithm of acoustic freezing is controlled by the Ice Processor,
the program which is downloaded from an Apple computer through the USB connector

Ice Processor has a 2-fold
duplication and even the failure
of a part of the system does not deprive it
of its operability

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.

Read the article of VNIRO * - comparison of the results of acoustic and shock freezing

* All-Russian Scientific Research Institute of Fishery and Oceanography

The AEF freezing system is:

Traditional freezer (shock freezing chamber) with a temperature of -40C, manufactured using conventional refrigeration technologies (external compressors pump into the chamber).

The acoustic camera can be airy, tiled (vertical or horizontal), liquid (including alcohol). The design of a spiral or horizontal tunnel is possible.

Traditional freezer (freezing chamber) with a temperature of -40C, manufactured using conventional refrigeration technologies (external compressors pump cold into the chamber).

There are acousters inside the camera around the perimeter - frames made of stainless steel AISI 0304.

Trolleys with products are transported inside the "tunnel" of the speakers.

Acoustics impact acoustic waves on products all the time of the freezing cycle.

The minimum price of acoustic equipment for shock
freezing - from 990 000 ₽

The cost of a typical freezer for 5 tons - from 7 500 000 ₽

Standard Acoustic Freezers

Microshock-25

Up to 25 kg / hour

1 040 000 р.

Characteristics

Power Consumption, kWh, not more than	2,0
Rated voltage, V	230
Useful freezer volume, m3	0,33
Useful volume air temperature, °С, not more than	from +90 to -35
Product cooling temperature, °С	from +90 to +3
Cooling time, min	90
Product freezing temperature, °С	from +90 to -18
Freezing time, min	60
Refrigerant number	R404A
Total refrigerant mass, kg	1,7
Freezer number of shelves, items	10
Size of the used trays	GN 1/1 or 600х400 mm
Product weight for cooling, kg	42
Product weight for freezing, kg	25
Dimensions, mm	800х890х1590
Weight, kg	182

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Microshock-40

Up to 40 kg / hour

1 140 000 р.

Characteristics

Power Consumption, kWh, not more than	2,5
Rated voltage, V	230
Useful freezer volume, m3	0,8
Useful volume air temperature, °С, not more than	from +50 to -35
Product cooling temperature, °С	from +50 to +3
Cooling time, min	90
Product freezing temperature, °С	from +50 to -18
Freezing time, min	60
Refrigerant number	R404A
Total refrigerant mass, kg	2,2
Freezer number of shelves, items	20
Size of the used trays	2xGN 1/1 or 600х800 mm or 2х600х400 mm
Product weight for cooling, kg	80
Product weight for freezing, kg	40
Dimensions, mm	850х890х2200
Weight, kg	240

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Microshock-1000

Up to 1000 kg / hour

7 500 000 р.

Characteristics

Apply

Equipping your freezer with the AEF technology

1 490 000 р.

Characteristics

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The acoustics are controlled by the Ice Processor with special programs. The program is customized for each type of products (vegetables, mushrooms, fish, meat, semi-finished products, ready-made meals, slicing and others).

After acoustic freezing, the products are stored in a conventional refrigerator with a temperature of -18 ° C.

All the products frozen in the AEF system should be stored in vacuum bags that prevent the sublimation of ice and the drying of the outer part of the product (cold sublimation).

Acoustic freezing of ravioli

ADVANTAGES OF ACOUSTIC
FREEZING OF PRODUCTS

Ice Processor

BASES AND TECHNOLOGY FEATURES

The AEF freezing system is:

Standard Acoustic Freezers

WHAT CLIENTS SAY

The Vnukovo Airport power plant noted the quality of the on-board products is exceptionally high.

Conclusion of the laboratory of the Institute of Meat Industry named after Gorbatov:

ORDER CALCULATION
OF THE AEF CHAMBER

WHO ARE WE

Acoustic freezing of ravioli

ADVANTAGES OF ACOUSTIC FREEZING OF PRODUCTS

Ice Processor

BASES AND TECHNOLOGY FEATURES

The AEF freezing system is:

Standard Acoustic Freezers

WHAT CLIENTS SAY

The Vnukovo Airport power plant noted the quality of the on-board products is exceptionally high.

Conclusion of the laboratory of the Institute of Meat Industry named after Gorbatov:

ORDER CALCULATIONOF THE AEF CHAMBER

WHO ARE WE

ADVANTAGES OF ACOUSTIC
FREEZING OF PRODUCTS

ORDER CALCULATION
OF THE AEF CHAMBER