One of the most important aims of the company is the application of new and advanced technologies for the processing of raw material. Technology contained refrigerated storage and freezing by fluidization, equipment for recovery of low quality, but edible raw in fruit puree.
Organized in this way, the technological process will be a prerequisite for complete processing of incoming raw material of different quality, namely:
- Best quality raw material will be freeze shock
- Injured and small products will be pureed
The equipment and technology are conformable to regulation of effective and modern manufacture, using machines and equipment, produced by European Standards. The machines are high class, in terms of workmanship, reliability and service.
We use fluidization freezing tunnel, named fluidization freezer, mark “Frigoscandia Equipment”, model “FloFREEZE” for individual quick freezing of fruit and vegetables with capacity 2000kg per hour.
The installation is effective and economically, combining maximum working space. It is projected as uninterrupted producing process for 22 hours at rated output, with no intermediate thawing using water. The tunnel is made on the principle of fluidization of the product area, as known as IQF (Individual Quick Freeze).
The fluidization principle, which implies that the freezer, supported on a cold, upwards oriented air current. Foodstuffs enter raised in the zone of freezing, where by using cascade system “swim” through the freezing zone till the final product is ready for packaging. The design of the equipment permits easy access to all areas. Served easily and safety from outside. Minimum stay cleaning is less than 2 hours. The tunnel consists of two plenum chambers. The fluidization principle is based on the use of small sized foodstuffs, which can be lifted into the air stream. It is suitable for a great variety of products – mild, adhesive, sensitive. The range of these products encompasses both tradition vegetables, such as peas, diced or sliced root vegetables, cut fruit and whole berries or sliced fruit (strawberries, raspberries, blueberries) and very light products , such as herbs. By applying IQF – technology, asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chestnuts, sweet corn, cucumber slices, green beans, leeks, whole mushrooms and sliced, peas, peppers, tomatoes, turnips, potatoes can be successfully freeze. Another part of equipment are the bubbled path, water blanching tools, with the capacity of 2000 kg per hour, cutting vegetable machine, machine for cutting peppers in a half and removing seeds, facility for extraction of stones, blender.
