Rapid freezing of items
The illustrated cold stores are designed for rapid freezing of items. When freezing down food, the tunnels are constructed by the Food agency’s rules of hygiene.
The equipment inside the cold stores are specially designed to handle freezing temperature, up to -30 degrees. Constructed as desired.
Each layer of items in a stack is palletized on a grid. The air between the grids ensures that the items are very quick cooled down.
The illustrated tunnels are all designed with shelves, with a function designed after the principle LIFO (Last In – First Out). Cold stores can be made either with fixed shelves or chain conveyors.