Our shock-freeze chambers are assembled of polyurethane foam sandwich panels with a thickness of 150 mm or more. They are intended to maintain temperatures from −25°С to −35°С. Shock freezing allows food products to be stored for a long time without losing their nutritional and gustatory qualities. The high thermal insulation properties of the sandwich panels and the elimination of "cold bridges", due to the unique design of the panel joints, significantly increases the efficiency of the operation of these refrigerating units, which can deep freeze products within 1-1,5 hours.