Shock Preservation
SHOCK PRESERVATION
These shock preservation rooms are used for long term product storage and they are the last stage throughout the shock freezing process.
Based on their types, storage periods of each product differ. The main objective of the shock preservation rooms is to decrease and preserve the core temperature of the products.
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Integrated meat facilities
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Butcher shops
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Fishmonger shops
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Vegetables and fruit storage
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Bakery product storage
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Dairy product storage
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Medical product storage
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Shock preserved products have the longest shelf lives.
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Maintains the product's appearance and quality.
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Enaples long term taste and freshness preservation.
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Creates the concept of SAFE FOOD within the Producer-Seller supply chain.
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Prevents losses among stocked products.
Factory:
Phone (Factory):
Phone (Sales Office):
Working hours:
Email:
Saray Mah. Keresteciler SS 4.Cad. No:49
Kahramankazan / Ankara / TÜRKİYE
+90 312 801 02 22
+90 312 815 13 28
Week Days 08:00 - 18:15
Saturday - Sunday Closed
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