When freezing your product, it is important that this is done as quickly as possible, in order not to affect the cell structure inside the product.
To this means we have 3 freezing tunnels available that are equipped with shuttle platform where we – depending on the way of packing – cool off the product to at least -18°C within 24 to 36 hours. The freezing takes place by leading an air temperature of around -35°C with a high airflow along the product.
The total refrigerated storage capacity amounts to around 300 tonnes per 24 hours.
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Lau van Haren
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