| ≥1 piece |
Model ―― 100kg per hour
Outside size――about 1350*900*1850mm
Effective volume――495L
Working temperature― -190℃～+121℃
Max cooling rate―― 0~40℃/min can be set at random
Accuracy of temperature control―― ±2℃；
The powder――1KW
It is widely used in meat products, seafood and aquatic products, shabu-shabu, fruits, vegetables, pasta and other quick-frozen foods. Such as: seafood, abalone, sea shrimp, sea cucumber, lobster, sea fish, salmon, crab, meat, rice balls, dumplings, buns, dumplings, spring rolls, wonton, cheese, bamboo shoots, sticky corn, antler, strawberry, pineapple, bayberry, alligator Pear, durian, papaya, litchi, prepared food, etc.
(1) Instant freezing sharply: Compare with the traditional air-cooled quick-freezing equipment, liquid nitrogen
instant vaporization contact freezing rate can be improved 5 ~ 10 times, can quickly through the food ice
crystals point (0 ~-5 ℃), Food within the rapid formation of a very small and evenly distributed ice crystals,
complete preservation of the cell membrane and cell wall is not destroyed, the nutrition juice is not lost after thawed,
keep the food taste unchanged, and fully maintain the original flavor of food color, taste, nutritional value.
(2) using traditional freezer, the dry weight loss is about 5 ~ 10%, but liquid nitrogen frozen is almost no dry weight loss, just 0.25 ~ 0.5%.
(3). Solve problem when the air-cooled frozen need a long period of time to form ice crystals area , which greatly improving the production efficiency
(4) Nitrogen from the air and release to the air, it without have the disadvantage like toxicity of ammonia and frozen to the destruction of the ozone layer