Shock freezer repair — used mainly in bakeries and pastry shops to instantly freeze dough or baked goods to preserve their texture. Compact in size with enormous freezing power. Call **16062** for fast service with genuine parts.
A shock freezer lowers the product core temperature from +70°C to -18°C within minutes. It relies on highly precise core probes. Common faults include a failed core probe, controller failure, and a clogged drain strainer.
The most frequent faults we encounter while servicing Shock — ranked by occurrence.
Failed product core probe — 50%
Digital controller failure
Internal cooling fan burnout
Low refrigerant charge due to pipe vibration
Failed door frame heater
Replacement of the genuine core probe
Repair or replacement of control boards (Dixell, Carel)
Refrigerant charging and deep-freeze pressure calibration
Replacement of fan motors and door gaskets
Sanitizing and cleaning the interior with food-safe products
Usually the internal probe wire has broken from repeated use. It must be replaced with a genuine one to guarantee product quality. Call 16062.
It instantly halts evaporation and locks moisture inside the dough, so after thawing it comes out as if it were freshly made.
On-site diagnosis, clear pricing before any work, and a 6-month written warranty.