FIELDS OF APPLICATION

Acoustic freezing of caviar

Freezing of red, black and other species of sea caviar is a complex process in which any violation of technology can lead to damage of a product. Before the advent of the AEF system the best result was provided by shock freezing but it produced significant weight loss, destruction of nutrients and deterioration in taste of products. A significantly better result is provided by the production with the use of acoustic technology AEF - innovative method which is introduced in Europe by the company "Microshock". To equip your company we will ensure the design and manufacture of high-tech equipment for shock acoustic freezing of red and black caviar, its installation, service and warranty maintenance.

Acoustic shock method of caviar freezing - features and benefits

Unlike conventional shock freezing where size and shape of a crystal is formed spontaneously, special resonating sound vibrations are used in the AEF, which correct the growth of ice crystals and limit their size. Particles of ice are sort of broken by sound waves, do not increase in size and do not damage the tissues of red, black and other kinds of caviar and seafood.

To implement this process you can buy custom-made industrial or commercial refrigerators with acoustic shock freezing of caviar. Perhaps not only the manufacture, but also the modernization of existing equipment. The main difference from the conventional shock-type cooling line is a camera with acoustics in the form of frames made of stainless steel AISI 0304 and a modern control system. The same refrigeration equipment is identical to the existing freezers.

What are the advantages of acoustic shock freezing of caviar

We are engaged in manufacturing shock frost cameras for caviar in accordance with acoustic technology, based on the latest achievements in the field of microprocessors, cryobiology and crystallography. Caviar can be frozen in glass or plastic jars and then stored at -18 ° C. In this case, after defrosting, it will completely retain the taste, appearance and other consumer properties of fresh product.

In addition, with acoustic shock freezing the caviar:

It freezes by 25% faster than with shock freezing. That is, the line's performance is increased by 25%.

Saves up to 30% more weight than with conventional shock technology.

Can be stored in ordinary freezers for the longest period - up to 15 months.

For our clients we offer a full range of turnkey services - individual design, the possibility to order equipment for shock acoustic caviar freezing in our production, as well as delivery, installation, repair and service. And the main guarantee of a successful transaction is an affordable price and a reliable guarantee from the manufacturer, our focus on long-term cooperation.

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

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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 caviar

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 caviar

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