Products that will be stored for a long time in terms of food safety should be shocked to a core temperature of -18 ° C and then taken to the frozen storage room.
• The shock process is to allow the product to cool from the outer wall to the core by passing cold air (-35 C / -40 C) at high speed (5 m / s).
• Shocking should be done as quickly as possible.
• Depending on the product, attention should be paid to the maximum duration in terms of food safety.
• Product thickness affects the duration of the shock.