6,000 Kg / Day -40 Cold Shock Machine
| Brand | Mayso Soğutma |
|---|---|
| Model Type |
May Shock 2000 |
6,000 Kg / Day -40 Cold Shock Machine
The -40°C Cold Shock Machine model May Shock 2000, produced by Mayso Cooling, allows for the rapid and efficient freezing of food products, significantly enhancing the quality and shelf life of the products. These shock freezing machines provide high performance when used in the food industry and other sectors.
Features:
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Cooling Capacity: 6,000 Kg / Day
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Shock Temperature: Operates between -40°C and -45°C.
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Shock Time: Has a shock capacity of 2,000 Kg within 8 hours.
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Efficient Operation: High efficiency is achieved through the correct selection of air circulation, evaporator, condenser, and other equipment.
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Product Quality: The rapid freezing process preserves the freshness, nutritional values, and shelf life of the products.
Advantages:
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Fast Freezing: Quickly reduces the core temperatures of products in a short time, allowing for rapid freezing without quality loss.
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High Efficiency: More efficient operation with the correct equipment selection, insulation thicknesses, and optimized system design.
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Product Quality and Shelf Life: The rapid shock freezing process preserves the freshness of the products and extends their shelf life.
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Special Design: Factors such as air circulation and insulation thicknesses ensure the machine operates with high efficiency.
Technical Specifications:
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Capacity: 6,000 Kg / Day
-
Shock Time: 2,000 Kg of product can be shocked within 8 hours.
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Operating Temperature: Between -40°C and -45°C
-
Efficiency: High performance is achieved with advanced insulation, correct equipment selection, and optimized working conditions.
Areas of Use:
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Food Industry: Rapid freezing of meat, fish, seafood, fruits, vegetables, and other food products.
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Pharmaceutical and Chemical Industry: Provides high efficiency in freezing related products.
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Other Industries: Ideal solution for any product requiring rapid shock freezing.
The May Shock 2000 model -40°C Cold Shock Machine preserves the freshness, nutritional values, and shelf life of products in the food industry with its high efficiency and rapid freezing features. These shock freezing machines demonstrate Mayso Cooling‘s commitment to high performance and product quality.
Mayso Cooling May Shock 2000 Technical Specifications
|
Machine Model |
MAY SHOCK/2000 |
|---|---|
|
Maximum Product Shock Capacity |
6,000 Kg |
|
Product Entry Temperature |
15 °C |
|
Product Shock Time (8 hours) |
2,000 Kg |
|
Product Shock Time (12 hours) |
3,000 Kg |
|
Product Shock Time (12 hours) |
6,000 Kg |
|
Operating Temperature Range |
-20 / -40 |
|
Cooling Capacity |
23,800 watts |
|
Maximum Evaporator Temperature |
-45 °C |
|
Maximum Condenser Temperature |
45 °C |
|
Evaporator Temperature Difference |
Δt 6 °C |
|
Condenser Temperature Difference |
Δt 10 °C |
|
Condenser Type |
Air-Cooled |
|
Outside Air Temperature |
35 °C |
|
Compressor Type |
Double Stage Semi-Hermetic |
|
Refrigerant |
R 404 A |
|
Total Power Consumption |
25 kW |
|
Total Current Consumption |
52 Amp |
|
Energy Input |
3 PHASE / 380V / 50 Hz |
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