One Product Overview:

Our company's research and development, design, and production of the "low-temperature liquid quick freezing machine" has overturned the traditional gas freezing mode and is a new generation of revolutionary high-tech quick freezing and preservation equipment that is energy-saving, efficient, and versatile. Perfectly solves the problem of uneven ice crystallization and cell membrane damage during the freezing process of high-end seafood, aquatic products, and meat products, as well as nutrient loss after thawing.

II working principle:

The working principle of the ultra-low temperature liquid quick freezing device is a "direct contact freezing between frozen items and low-temperature liquid (usually edible powder)"; Reduce the temperature of the liquid in the low-temperature insulation tank to -40 ℃ to -75 ℃ (the temperature can be adjusted according to the design temperature of different foods), and then quickly immerse the packaged fresh food (fish, meat, etc.) into the low-temperature liquid tank, allowing it to freeze within 10-25 minutes, avoiding the ice crystal formation period inside the food, keeping the cell membrane from being damaged, and preventing the loss of nutrients after thawing. This will maintain the original flavor, taste, and nutritional value of the food, and even surpass fresh food in taste.

III Temperature range and freezing time:

Temperature range: Liquid temperature -35 ℃~-75 ℃

Freezing time: 10 minutes~-25 ℃ (temperature and freezing time can be adjusted according to different products)

4 Freezing amount:

50kg~500kg/h

Five Compared with traditional quick freezing methods, it has the following advantages:

1. Avoid generating large ice crystals between cells.

2. Reduce intracellular water leakage and minimize juice loss during thawing

3. The time for concentrated solutes and food tissues, colloids, and various components to come into contact with each other inside the cell tissue is significantly reduced, and the harm of concentration is minimized

4、Quickly lowering food to below the temperature of microbial growth activity is beneficial in resisting microbial growth and biochemical reactions.

5、Fast freezing speed (only a few minutes to ten minutes), high efficiency, and low operating costs

6、Due to the use of ultra-low temperature freezing technology, it can effectively kill viruses and sterilize products during quick freezing. After the product is frozen, it can be directly stored in the refrigerator without worrying about bacterial growth and damage to the food.

7、The short residence time of food in freezing equipment is beneficial for improving equipment utilization and continuous production. Most food begins to freeze when the temperature drops to -1 ℃, and most ice crystals are formed between -1 ℃ and -5 ℃. This stage is called the highest ice crystal formation stage. Liquid quick freezing can greatly shorten the freezing time at this stage and eliminate this heat as quickly as possible, which is of great significance for improving the quality of frozen food.

VI applications

Note:

1. Initial temperature+5 ℃ freezing center temperature -18 ℃ (different temperatures can be designed according to different food requirements), the weight of the above unit is only the weight of the equipment itself and does not include the weight of the freezing liquid;

2. The refrigeration capacity is measured under the following temperature conditions: the inlet/outlet temperature of the refrigerant is -40 ℃/-45 ℃; Cooling water inlet/outlet temperature is 30/35 ℃

3. If there are any changes to the above specifications without prior notice, this will help our company to bring the latest technological achievements to customers at any time.