Shocking warehouses is a field of activity that Highend takes especially seriously.

All foods contain water in their volume. If you cool the food slowly, due to the temperature difference between the inside temperature and the outside temperature, the water in the food starts to transition from frosting to crystallization, that is, to snow. The volume difference between icing and snow begins to destroy the tissues where the water is housed and reaches this molecular level. Therefore, thawed foods cannot be re-frozen, altered molecules can cause poisoning. The fact that this situation has occurred can be immediately understood from both the shape difference and the taste difference on the product.

In order to be able to freeze foods without losing their natural properties, that is, without deteriorating their molecular structure, and to store them for a long time, it is necessary to shock them at -45°C. In fact, according to studies conducted in developed countries in recent years, it has been shown that shocking at -60°C in order to stop the denaturation of all intracellular biochemical processes and proteins of foods can maximize the organoleptic quality. Thus, freezing at a temperature of -60°C perfectly preserves food quality in fish, caviar, seafood, beef, poultry, prepared food products, fruits, vegetables and other food products.

Advantages of Freezing Food in Highend's Freezing Warehouses

• Freezing food perfectly preserves food quality in fish, caviar, seafood, beef, poultry, convenience foods, fruits, vegetables and other food products. Such a method provides long-term and effortless storage of food products while preserving the nutritional value of foods at the highest level compared to traditional preservation methods.

Because no chemicals are used, our technology ensures the ecologically optimal storage of food in premium quality.

• The shelf life of deep frozen products stored at -45°C / -60 is much longer than conventional temperatures.
• The humidity in the room is constantly kept in the range of 0 - 2%, which makes defrosting unnecessary.
• Our engineering solutions ensure an even distribution of temperature within the refrigerated chamber. Thus, the products are cooled evenly, regardless of their position in the room.
• Using natural air as the working air reduces maintenance costs because refrigerants do not need to be refilled, minimizes human impact on the environment and serves as the safest alternative to conventional systems.

Food Shock Stages

• Pre-Cooling: The products are pre-cooled in order to reduce the power of the freezing machine and increase the freezing speed. In this process, the food is brought closer to freezing temperature without freezing.
• Shocking Process: The aim of shocking is to cool the internal heat of the food, which we call core temperature, together with the external heat at the same time. As it can be understood from here, the initial temperature of the food is very important. While designing shock chambers, the air circulation around the product should be managed very well, as well as values such as the type, shape, packaging, position in the crates, and thermal load of the food. Otherwise, it is called freezing, not shocking, and it will be no different from your refrigerator at home.
• Frozen Storage (Frozen Storage): Products with a core temperature of -18°C are taken to the storage rooms, which we call a frozen room, after the freezing process and are stored at -18°C.