With the process of Shocking (shocked) products of long shelf life, kept at the highest safety temperatures ranging from -18° C to -45° C in the heart of the product.

The blast freezer – shock rooms pertaining to the following product categories: cooked / baked, pre-baked, fresh, fresh dough or other products.

Advantages of rapid cooling method:
• The products maintain their properties and are not altered
• Stop the pre-baked and baked products’  aging process.
• Retention of skills and products’ freshness.