Calla Lily quick freezer sd-800

  Keweigani fish liquid nitrogen speed machine pursues excellence and high cost performance
Using liquid nitrogen as freezing medium to freeze food is recognized as one of the most advanced methods of freezing food in the world, and it is also the development direction of food cooling technology
Now it has been widely used in various countries
From the date of its establishment, keweigani company began to set up its own professional team to develop the liquid nitrogen frozen food process
Liquid nitrogen is a colorless, tasteless, sterile, inert and low viscosity transparent liquid with stable chemical properties and no reaction with food
It is obtained by air separation device
The biggest characteristic of freezing food with liquid nitrogen as refrigerant is its boiling point of - 196 ℃ and its chemical inactivity

 
When the liquid nitrogen quick freezing machine is used to treat fish, when the liquid nitrogen is in contact with the fish, the surface temperature drops first
With the strong heat exchange with the temperature difference of more than 200 degrees, the temperature drop is about 5 ~ 15 degrees per minute, while the temperature drop of ordinary cooling equipment is only 0
5 degrees per minute
When the liquid nitrogen quick freezing equipment freezes fish, the internal and external temperature difference can reach balance in a very short time
Liquid nitrogen freezing is essentially ultrafast freezing
Generally, the freezing time of fish is about 10 ~ 25 minutes
Of course, the time required for freezing depends on the initial temperature, thickness and properties of fish

 
The fish contains 70% ~ 80% water
When the temperature drops to 0 ~ 5 ℃, most of the water in the fish will freeze, resulting in large ice crystals, which is the largest ice crystal production area
The frozen quality of fish is directly related to the frozen quick freezing
The faster the frozen quick freezing, the shorter the time to pass through the maximum ice crystal formation area, and the better the frozen quality
Through the rapid freezing of liquid nitrogen, with the destruction of phase equilibrium, the heat quickly diffuses into the surrounding medium, and the internal redistribution of matrix components is extremely entrusted, which makes the initially formed ice crystal stable and small
Then the water penetration is small, the precipitation is weakened, and the deformation of protein is greatly reduced
In other words, the freezing of fish with liquid nitrogen has the greatest reversibility
The experiment shows that the fish frozen by keweijiani liquid nitrogen quick freezing equipment is hard, the surface is stained with white liquid nitrogen frost particles, the meat is white, the tissue is fine, thawing and cooking taste still maintain the original tissue shape, color and flavor, which is beyond the reach of ordinary mechanical freezing

 
Freezing fish with liquid nitrogen technology has the advantages of fast freezing, good quality and oxidation resistance, which is loved by food processing enterprises
In addition to these advantages, keweijiani fish liquid nitrogen freezer has very simple operation, workers do not need professional skills, and the floor area is very small, which saves the space of the plant and can be easily connected to the existing production line
5-minute quick freezing means that enterprises no longer need to store a large number of products and improve the shelf life of products

 
Keweijiani liquid nitrogen quick freezer can not only improve product quality, but also improve product output rate
Moreover, more products can be operated at the same time, with very low maintenance cost, low equipment failure rate, convenient cleaning and less early investment
It can create multiple freezing and cooling production lines at the same time

 
Liquid nitrogen freezing is a mature freezing technology, due to the - 196c & deg of liquid nitrogen; Because of its extremely low temperature characteristics, it can perfectly maintain the original flavor and quality of the product, which is unmatched by other traditional ammonia refrigeration machines
Moreover, it can also greatly reduce the water loss (3% ~ 5%) due to the strong wind required by traditional mechanical freezing, so as to improve the self forming rate and finished product rate of products, prolong the shelf life of frozen products and improve the corporate image; At the same time, it can flexibly adjust the output of products and greatly reduce the maintenance of equipment
The patented technology of keweijiani liquid nitrogen quick freezing machine can realize the real monomer quick freezing (IQF), 100% without adhesion loss, and ensure the perfect quality and appearance of products
It is the best choice for food freezing manufacturers to achieve high quality and efficiency
Contact person: Xu Fengqing 15801148486 (same wechat number)