| To ensures that colour, texture, flavour, and nutrients are locked in for your frozen food this state of the technology provides the end user the enjoyment of a freshly prepared product right in their store; Since the meal is frozen, it keeps it's nutritional and taste aspect as it would be prepared just a minute before. It is nearly evident that more rapid the freezing rate of food, the greater will be its quality upon thawing. |
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| Blast freezers |
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- Field of application:
- Frozen foods (vegetables, seafood, meat, fruits, ice cream.)
- Frozen and blast chilled ready meals
- Frozen ready baked and partially baked bakery products and ready to eat snacks
- Ready to eat Food
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| We design |
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- Roll In rack type
- Time and capacity of freezing are calculated according to the product
- Can be freezing room or tunnel type
- Customized dimensions and capacity depending on the consumption
- Evaporating temperature: -30 / -40 C
- Freezing temperature (goods' core temp.): -7 / -18 C
- Cooling time: 60 min - 240 min depending on the capacity
- Floor Mounted models / customisation possible
- Blast freezing capacity: As per requirement
- Freezing direction from side, directly to the goods
- PUF insulation : prepainted /SS -food grade
- Wall thickness: 150mm
- Doors: Customised
- Digital controllers for temperature controll, data logging , on of light:
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| Ripening Rooms |
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| We design our fruit ripening system with basic fundamentals of design first - efficiency of airflow, ease of loading/unloading, good lighting, safe and easy maintenance access. Our solution is based on a system which is clean and attractive . With Slim line evaporators we maintain the air flow on both sides of the room and bottom suction creates less turbulence in air and thus results in uniform air pressure in the ripening chambers. |
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| Pressurised ripening rooms |
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we design pressurised ripening rooms . Pressurised ripening rooms are based on pressure differnce created insid the room which results in uniform air flow through the pallets insid inside the ripening chambers.
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| High humidity precoolers/cold storages |
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| Precoolers |
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| pre coolers are essentially used for rapid pull down of temperature to reduce farm heat and to enhance the shelf life of the horticulture produce. Normally produce is brought to 80 % of its preserving temperature and humidity requirement within four hours of its harvesting . High humidity and temperature is being controlled normally by floor mounted Air handling Units with air velocity, normally more than what is required in normal cold stoarge . |
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| CA Chambers |
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| CA chambers are designed for long storage of fruits . CA is generally used for Stoarge of Apples . |
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| High Humidity cold storages |
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| Fruits and vegtables are stored under stringent temperature and humidity controls. Depending upon the fruit or vegatble temperature conditions and humidity conditions are created inside the room . These equipment normally consist of Air handling units which are capable to maintain temperature within range of 1 deg C and humidity upto 95%. At Motherson Zanotti we specialize in designing these kind of units with utmost precision and as per requirement of customers. |
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For more information on Fresh Produce & Post Harvest contact our nearest office Location |
