Thermodesign Shocking devices are devices that have been professionally designed to instantly reduce the temperature of fresh products without damaging the cell structure and freshness of the products. There are 17 different available product types. All the devices are composed of two-stage semi-hermetic special cooling compressors.

In the shocking systems, air circulation plays an important role in reducing the temperature at product core point to -18 C within a short time. The shocking systems are not limited to the design of the device, airflow, isolation thicknesses, stocking and product types are also important. The cold air in the shock tunnel form a thermal infiltration on the product. This cold air is not more than -35C/-40C. Excellent efficiency is acquired in our shock systems that are based on this principle. Shock system projects differ according to the type and size of the food.

High quality Thermodesign shock devices, having considerable experience in shock systems, are offered to the market within and outside the country.