EFE GRUP

COLD STORAGES
and AGRICULTURAL SOLUTIONS

ABOUT US

Efe Grup is part of Şahinler Construction Group firm.

The cold warehouses of Efe Grup are placed in Polatlı OSB and Gölbaşı reigons where they serve as safe storages for fruits,vegetables and packed products.

Chairman of the Board Abidin Şahin

HOUSING DETAILS

There are generally 4 different temperature ranges in cold storage.

Ambient Cooling: +12°C / +16°C

It is generally preferred in product processing, packaging and shipping parts. These areas must also be cooled in order not to deteriorate the ring of the cold chain. It should be noted that since the personnel work in these sections, the sound and air flow rate of the selected indoor cooling unit should not affect human comfort.

Cold Storage: -5°C / +8°C

It is the most commonly used temperature range in cold rooms. Fresh Fruits and Vegetables, Fresh Meat and Chicken Products, Milk and Dairy Products, Fresh Fishery Products, Bakery Products and Medicinal Medicines are stored at these operating temperatures.

Frozen Storage: -18°C / -25°C

Foods that are shocked at -40°C should be stored in Deepfreeze (deep freezer) warehouses after the freezing process. Ice Cream, Frozen Fruit, Vegetables, Meat, Chicken, Fish Products and Frozen Bakery Products are stored at these operating temperatures. Since the variety of frozen food has increased in recent years, these warehouses have become very common. The point to be considered is that the cooling load should be well calculated so that there is no thawing in the frozen products.

Quick-Freezing: -35°C / -40°C

It is the process of reducing the core temperature of foods to be stored for a long time to -18°C. After the Core temperature of the product reaches -18°C, it should be shipped to the Frozen Storage warehouse. -40°C Freezing chambers should not be used for storage. The point to be considered in these rooms is the selection of the cooling device. When choosing the cooling device, the type of product, its quantity, inlet temperature, room dimensions and the targeted freezing time. The shocking time should be kept short so that the shelf life of the food is longer.

WHEAT BREEDING

Grains, which are one of the main food sources of human beings, are among the most produced crops all over the world. Wheat, on the other hand, is one of the most cultivated and consumed products among cereals. The wide adaptability of the wheat crop, its nutritional value, ease of processing and its popularity in the market are seen as the reasons why our farmers focus on wheat farming. In addition, wheat is preferred by our farmers with its advantage in storage. Since the crop, which is the staple food of 50 countries in the world, is the raw material of many foods that reach the table, the demand of the consumer is continuous.