DRY STORAGE

All packaged food products without heat sensitivity.

COOL STORAGE

Chocolates and products, bakery products, eggs and their derivatives.

COLD STORAGE

White meat and meat products, red meat and meat products, milk and dairy products, vegetables and fruits.

FROZEN STORAGE

Frozen fruits and vegetables, frozen meat products, seafood, ready meal, ice cream, butter.

ATMOSPHERE CONTROLLED STORAGE

Vegetables and fruits take oxygen (O2) and give carbon dioxide (CO2), that is, they breathe.

In a gas-tight environment where vegetables and fruits are stored, the level of oxygen in the air is lowered and the level of carbon dioxide is increased.

By slowing the breathing of products, maturing and aging periods are reduced to lowest levels. In this way, the storage time of the products is extended, the tastes and qualities are preserved.

HUMIDIFICATION SYSTEM

Fruits and vegetables that are kept in a controlled atmosphere cell always lose moisture.

Relative humidity values should be kept above 90% in most cases to prevent loss of moisture.

With the ultrasonic humidification system, the relative humidity values are kept at desired levels.

QUICK-FREEZING SYSTEM

The product center temperature is brought very quickly to -18 degrees and the room temperature to -45 degrees.

It is used for products such as fish, mushrooms, chicken, vegetables, fruits.