FIELDS OF APPLICATION

Acoustic freezing of confectionery products

One of the problems with the sale of cakes and other confectionery products is the rapid expiry of the expiration date, the writing-off of significant volumes of unsold products. At the same time, at peak loads, for example, on the eve of the holidays, the capacity of enterprises is not enough to meet the requirements of the market. The way out of the situation is a modern, high-tech shock freezing by an acoustic method, capable of preserving confectionery products at the stages of test billets, partially baked or finished products. To this end, we offer custom-built high-tech equipment for shock acoustic freezing for the production of confectionery products, our plant is located near Moscow in the locality of Shchyolkovo.

If we take the usual shock method, then the use of acoustic freezing in confectionery production and points of sale allows:

Significantly increase the shelf life of products - up to 15 months.

Reduce the costs of return, logistics, surges and failures of demand for confectionery products due to stock.

Optimal planning of production, up to 25% to reduce time costs.

To save on the purchase of seasonal ingredients for confectionery products.

Acoustic freezing reduces weight loss products up to 30%.

Allows to preserve the original taste of dishes.

Types of equipment

For commercial and industrial enterprises we manufacture shock freezing systems for confectionery products and offer to buy this equipment at manufacturer's price. It is possible to modernize the equipment under the acoustic shock method.

Acoustic shock freezing in a batch chamber with 1 to 6 trolleys. Productivity from 3 to 14 tons of confectionery products per day, this equipment is convenient for production in the conditions of small and medium business.

Production of lines for individual projects with a capacity of 10 tons per day. We will prepare the project and provide customization of freezing systems, we will select the equipment for your production, we will provide warranty service.

Manufacture of shock freezers with acousticians with a capacity of up to 20 kg / h. Suitable for businesses in the HoReCA sector - cafes, restaurants, etc. An additional advantage is compact size.

A tunnel or a spiral conveyor with a capacity of 1 ton per hour equipped with AEF system.

We want to declare responsibly - shock acoustic freezing of flour confectionery products is possible with the help of equipment that we produce, moreover, we offer its design, delivery, installation and mainteinance anywhere in Europe. Innovative technology, experience and high-tech equipment allow us to solve any problems facing our customers, provide a full range of services - design, supply, installation, mainteinance and repair of acoustic freezing lines created for individual requirements of confectionery production, to offer affordable prices, to provide quality guarantees and reliability of solutions.

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

Apply

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

Apply

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

Apply

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 confectionery products

Types of equipment

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 confectionery products

Types of equipment

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