Ultra low temperature quick freezer sd-1000

  Ultra low temperature treatment equipment keweigani leads the market trend
Ultra low temperature treatment technology is a new treatment technology
This new treatment technology is favored by processing enterprises because it is convenient, fast, can control temperature and freezing time
Ultra low temperature treatment technology has become mature and has been highly praised in practical application
People in Britain have tried to freeze food since the 17th century
In fact, the speed of freezing is the key to meat freezing rather than the degree of food freezing
By 1923, boziey had developed a freezing plant, when his company could freeze 500 tons of fruits and vegetables a year
After the 1960s, frozen food has developed rapidly

 
The biggest feature of frozen food is freshness, hygiene, respect and diversity, so it is more and more loved by people
Especially now, people's pace of life is faster and faster, but it also requires the continuous improvement of the quality and nutritional value of frozen food
Any organism has a certain temperature range for normal growth and reproduction
For ultra-low temperature quick-frozen food, these microorganisms lose their active temperature range
When the temperature drops to their lowest growth point, they will stop growing and die
Therefore, ultra-low temperature treatment of food is very safe

 
The ultra-low temperature treatment equipment developed and produced by keweigani uses ultra-low temperature liquid nitrogen as refrigerant, & mdash; Freezing at 196 ℃ for 5 minutes can not only ensure the quality of food, but also economic and environmental protection
Keweigani specializes in liquid nitrogen quick freezing equipment
Each product and equipment adopts new heating technology, temperature control technology and liquid nitrogen dispersion technology to make the process of programmed heating, constant temperature and cooling uniform and stable
From tunnel type to box type ultra-low temperature treatment equipment, the freezing time, freezing temperature and transmission speed can be adjusted arbitrarily according to the needs of quick-frozen food

 
The operation of the quick freezing equipment produced by keweigani is very simple
Unlike the traditional mechanical refrigeration equipment, it requires professional skills to operate
The ultra-low temperature treatment equipment can operate as long as it knows the numbers and can read the temperature
Moreover, an emergency stop button is set on each equipment
If there is a problem, the machine will stop automatically as long as you press the button gently, which is also the embodiment of high technology and intelligence

 
Compared with ordinary mechanical refrigeration, the ultra-low temperature treatment equipment developed and produced by keweigani has advantages

 
1
Generate large ice crystals between cells

 
2
The water in the cell is separated out, and the juice loss is less when thawing
 
3
The contact time between concentrated solute and food tissue, colloid and various components in the organization is significantly shortened, and the harm of concentration is reduced to the minimum
 
4
The product quickly reduces to the temperature of microbial growth activity, which is beneficial to resist the growth of microorganisms and their biochemical reactions

 
5
Liquid quick freezing and fresh-keeping equipment: quick freezing (only a few minutes to more than ten minutes), high efficiency and low operation cost
 
6
Ultra low temperature freezing technology is adopted, so it can completely and effectively kill viruses and sterilize products during quick freezing
After quick freezing, the product can be directly refrigerated in the cold storage, and there is no need to worry about the bacterial reproduction attached to the food and damaging the food

 
7
The short residence time in the freezing equipment is conducive to improving the utilization and continuous production of the equipment
Most foods begin 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 crystallization stage
Liquid quick freezing can greatly shorten the freezing time at this stage and eliminate this part of heat as quickly as possible, which is of great significance to improve the quality of quick-frozen food

Contact person: Xu Fengqing 15801148486 (same wechat number)