The food industry has
always battled against two difficulties which have the potential to spoil finely
produced products before they reach the end user.
1) Temperature control outside the
chiller cabinet and
2) Excess fluids causing poor appearance
or actual product deterioration
Sorba-freeze is a
brilliant product which addresses both of these problems. For hundreds of years low
temperature control has been achieved by ice, but ice has drawbacks
a) ice melts, and when it does the resultant
water becomes much harder to manage, causing mess and corrosion.
b) when ice melts, at 0ºC, its temperature
control is lost and the temperature climbs quickly.
c) ice needs to be contained - in a box, in a bag
- or it gravitates downwards and outwards spreading the mess and uncovering the
d) Sorba-freeze have even incorporated a special
carbon impregnated powder which helps to eliminate bacteria in fluids secreted
in the transport of live shellfish.
Sorba-freeze as a refrigerant overcomes all of
Sorba-freeze is immersed for 10-15 minutes
in fresh water which it absorbs and retains and is frozen.
It is then placed over or around your product
which, ideally, should be close to 0ºC. When packed in an insulated container
the temperature will then remain at below 5ºC for in excess of 30 hours even
when sent by post!
And there is no flood. Sorba-freeze retains its
water - it does not squeeze out.
Perhaps best of all, compared to ice or
traditional gel packs Sorba-freeze protects your products better because it can
be wrapped right round - even placed inside - and it stays there until it is
unwrapped at the other end. It takes up less space and works better...
Sorba-freeze brings a new
dimension to the transport of fresh products.
Safe to Use
in Direct Contact with Food
pads are approved as suitable for direct
food contact and comply with EEC 90/128 and
FDA 29 CFR 1910.1200
scientific evidence shows that Sorba-Freeze
Refrigerant Pads will maintain a temperature
of -5°C for over 30 hours even when
transported by post.
Health and safety guidelines state that
products should not exceed 5°C before its
arrival. 8°C is considered dangerous and
would compromise health safety regulations