Shock freezing
The COSCHOCK SWIFT and COSCHOCK FLASH are efficient blast freezers for bakery products and dough pieces. With the COSCHOCK blast freezer range, you can freeze unpackaged products such as dough, cream cakes, finished products or semi-finished products in capacities from 26 to 624 kg.
COSCHOCK FLASH
The fastest freezing system with a capacity of 85 to 624 kg per hour. The temperature range is from -25 °C to -35 °C. The FLASH freezing system is designed to be loaded onto racks or freezer trolleys. COSCHOCK FLASH provides fast freezing without loss of quality of dough pieces, finished or semi-finished products, cakes with cream and other products. The system has one or more high-performance evaporators. At the customer’s request, the chamber can be made through or with automatic sliding doors.
COSCHOCK SWIFT
The volume of the shock freezing chamber ranges from 26 to 133 kg. The temperature range is from -25 °C to -35 °C. The COSCHOCK SWIFT is designed for loading products into racks or on freezer trolleys. Its feature is a compact design – the width of the A-series models is only 140 cm. Other chamber sizes are available upon individual customer request. SWIFT provides fast freezing of dough, finished or semi-finished products, cakes with cream, etc. It has one or two high-performance evaporators. The air is routed through the LWS system through each individual tray to ensure uniform cooling. The systems are available with different cooling equipment. On request, SWIFT chambers can be made through for loading and unloading products from opposite sides.
Spiral conveyor for shock freezing of bakery and confectionery products
Spiral conveyors are chambers with a spiral conveyor and an air cooling system. This spiral design allows to significantly reduce the size of the machine. Spiral blast freezing machines can consist of several conveyors and tiers to provide greater productivity for your bakery. Spiral conveyors are an excellent solution for the smooth production of confectionery and bakery products, semi-finished products and dough.
Tunnel type blast freezer for bakeries
The tunnel freezing chamber differs from the standard chamber by having separate doors located on different sides of the chamber. Such a solution is popular in bakeries and confectionery production facilities, where the corridor between different processing shops can be converted into a blast freeze tunnel. The chamber can be delivered as a ready-made solution or assembled on site from sandwich panels, followed by the installation of refrigeration systems.
Blast freezers for bakery and confectionery products
The use of blast freezing technology for bread and other dough products is a common practice in modern bakeries to improve product preservation. This method does not affect the quality of the products and does not require the use of preservatives. Shock freezing is suitable for freezing products such as bread, buns, tortillas, baguettes and other bakery and confectionery products. Frozen bakery products can be supplied to cafes, restaurants and other establishments.
Acoustic freezing of confectionery, semi-finished products and dough
Acoustic freezing creates microcrystalline ice inside the product, which is much smaller than the size of the product cells. As a result, the product’s tissues remain intact – the juiciness, freshness, taste and weight of the products are as close as possible to their state before freezing. This technology is ideal for instant freezing a wide range of foods, such as convenience foods and any food including pizza, dumplings, jams and pies, as well as bakery products such as dough and pies.
COSCHOCK blast freezing
We specialize in providing efficient and innovative refrigeration solutions for various sectors of the food industry.
We offer a full range of solutions for bakeries and confectioneries
≫ Refrigeration and deep freezing
≫ Shock freezing
≫ Storage and fermentation
≫ Storage and blast freezing
≫ Solutions for cafes and shops
≫ Blast freezing lines
≫ Refrigeration systems with Co2
