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GAMA PROTON
PROTON
RANGE
MAGNETICS
FREEZERS
FREEZER
RANGE
The capacity of the PROTON® range is measured per frozen kg per hour.
In Europe, we have freezers that freeze from 3 Kg to 500 Kg per hour.
To know the equipment that best suits your needs, we should know how long your product needs to freeze.
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VERY IMPORTANT
It must be taken into account that we always talk about capacity NOMINAL capacity
and not of actual capacity.
The REAL capacity should be calculated based on the time the food needs to freeze.
I mean
For example, if it is a food that requires 15 min. to freeze, such as the sushi, we must calculate 4 freezing cycles in 1 hour (15 min.x 4 = 60 min.) so to calculate the real capacity of the model, we must also multiply x 4 (in this case) its nominal capacity.
For this example, and in case we were calculating the actual capacity of the PF-15 to freeze sushi, its actual capacity is 60 kg / hour, discounting the loading and unloading times between each freezing cycle.
PF-3 HOIHOI
PF-3
EXCLUSIVE high
STANDING home
FREEZER (transition from fresh to frozen state)
FREEZER (maintenance
frozen products)
2 functions:
The capacity of the PROTON® range is measured per kilogram frozen per hour.
In Europe, we have freezers that freeze from 3 Kg. To 300 Kg. Per hour.
PF-15
The ideal model for restaurants
PF-15A
PF15
PF-15
The ideal model for restaurants
CONGELADOR PROTON PF15
PF30
PF-30
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PF-30
The ideal model for catering and sushi
PF60
PF-60
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PF-60
The ideal model for small industry
PF150
PF-150
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PF-150
The industrial cabinet freezer
TU300
TU-300
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TU-300
The largest capacity tunnel available outside Japan
CONGELADOR PROTON TU-300
ULTRACONGELACION
DIFFERENCE BETWEEN PROTON AND ULTRA FREEZING
Deep freezing consists of very fast freezing at a very low temperature (below -40 ºC), trying to preserve the original structure of the food.
Their argument is that the higher the freezing speed, the smaller the crystals, and this is the reason why it freezes better than any normal freezer.
PROTON® goes beyond speed as it affects three basic factors:
1- The size of the ice crystals (by speed, like deep freezing),
2- Control over the formation of crystals,
3- Keeping the original cellular structure of the food without freezing causing any harm.
These last two thanks to the ordering (alignment) of the water molecules that PROTON® performs during freezing.
Neither deep freezing nor any of the freezing technologies currently in place have a direct impact on the three factors that PROTON® does.
Influencing crystal formation and maintaining the original cellular structure through the arrangement of water molecules is our advantage over any technology.
The only effect on speed as deep freezing and cryogenic freezing does, although it gives them an advantage over normal freezers, can also cause problems in foods thus frozen (burns, etc.) due to their aggressive freezing.
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