Liquid nitrogen freezer manufacturer/liquid nitrogen freezer

Description :

　　Choosing the appropriate quick freezing equipment is a must consider for every manufacturer, processor, and wholesaler! Why choose Chengdu Zhuoda Yuntong liquid nitrogen quick freezing machine to meet the needs of the times? The use of fluorocarbons, ammonia, and ethanol as refrigerants has shown their own shortcomings. Fluorocarbons are greenhouse gases that can damage the ozone layer; Ammonia gas leakage has caused death in the past; Ethanol is slightly corrosive, and as a refrigerant, corrosion inhibitors need to be added, which has a certain impact on the quality of food freezing. Traditional freezing technology can no longer meet people's demand for food quality!

　　During the freezing process, the freezing time in the middle stage is short, which leads to high product quality. When most foods are cooled from -1 ℃ to -5 ℃, nearly 80% of their moisture can freeze into ice. This temperature range is called the "ice crystal formation zone", and quickly passing through this zone is the key to ensuring the quality of frozen products. Fast freezing requires food to pass through the ice crystal formation zone within 30 minutes, otherwise it is considered slow freezing. The impact of freezing speed on products is manifested in the following aspects. When food is slowly frozen, due to the lower concentration of solution in the intercellular space compared to the intracellular space, ice crystals are first produced. As the freezing continues, the water in the cells continuously migrates and binds to these ice crystals, forming a distribution of larger and fewer ice crystals mainly existing in the intercellular space. This distribution is prone to an increase in water in the intercellular space, cell rupture, and thawing, causing phenomena such as softening of fluid and tissue, and deterioration of flavor.

　　When food is slowly frozen, due to the lower concentration of solution in the intercellular space compared to the intracellular space, ice crystals are first produced. As the freezing continues, the water in the cells continuously migrates and binds to these ice crystals, forming a distribution of larger and fewer ice crystals mainly existing in the intercellular space. This distribution is prone to an increase in water in the intercellular space, cell rupture, and thawing, causing phenomena such as softening of fluid and tissue, and deterioration of flavor.

　　Note: This product is a customized device, and the product parameters and other descriptions on this platform are for reference only. Specific parameters and prices need to be determined according to customer needs. If you need to know specific parameters and prices, please consult our sales personnel.

AfterSalesService :

• Liquid nitrogen freezer