Advantages and technical characteristics of liquid nitrogen quick freezing equipment

2021-01-04 10:26:37

 Liquid nitrogen quick-freezing equipment adopts liquid quick-freezing refrigeration method, introducing German quick-freezing technology, combining with many domestic aquatic product researches, equipped with German imported quick-freezing technology, and the control method is controlled by imported PLC and touch screen. The equipment is stable in operation, high efficiency, energy saving and environmental protection. It can meet the demand of 24 hours continuous production.

 Advantages and technical characteristics of liquid nitrogen quick freezing equipment

The quick-freezing machine has the following advantages: the quick-freezing time is short and the fresh-keeping time is long. The food quality is good, hygienic and environmentally friendly.

(1) Avoid the formation of large ice crystals between cells.

(2) Reduce the leakage of water inside the cell, and less juice loss when thawing

(3) The time of contact between concentrated solutes and food tissues, colloids and various components within the cell tissue is significantly shortened, and the harm of concentration is reduced to a very low level

(4) The food is quickly reduced to the temperature of microbial growth activity, which advantageously resists the growth of microbes and their biochemical reactions.

(5) Aquatic product liquid quick-freezing and fresh-keeping equipment: freezing and quick-freezing fast (just a few minutes to ten minutes), high efficiency and low operating cost.

(6) Due to the use of ultra-low temperature freezing technology, the product can be completely sterilized and sterilized when the product is quickly frozen. After the product is quick-frozen, it can be directly put into the freezer for refrigeration, and there is no need to worry about the bacteria that accompany the food and damage it.

(7) The food stays in the freezing equipment for a short time, which is beneficial to improve the utilization and continuous production of the equipment. Most foods start to freeze when the temperature drops to -1°C, and most of the ice crystals are between -1°C and -5°C. Formation, this stage is called high ice crystal formation stage. Liquid quick freezing can greatly shorten the freezing time at this stage, and can quickly remove this part of the heat, which is of great significance for improving the quality of quick-frozen food.

Nuoruida (Tianjin) science and Technology Co., Ltd. is committed to research, development, and sales of liquid nitrogen freezer. Using European technology, we provide a variety of equipment. The main equipment is liquid nitrogen cryogenic freezer, liquid nitrogen cabinet freezer, liquid nitrogen tunnel freezer,sub-zero processing equipment, cryogenic freezing equipment, and so on.