Ziyang Liquid Nitrogen Freezer Factory/Price of Catfish Liquid Nitrogen Freezer

Description :

　　The temperature of liquid nitrogen can reach -196 ℃, and it can quickly remove heat when in contact with food. This low temperature and high heat exchange rate achieve true rapid freezing. This rapid freezing produces smaller ice crystals and avoids the formation of large ice crystals between cells.

　　Liquid nitrogen is a colorless, odorless, and non corrosive liquid and gas, with a temperature of -196 ℃ at atmospheric pressure. The use of liquid nitrogen quick freezing machines to freeze food has been widely used in foreign food processing industries. A steaming hot bun can be frozen in just 5 minutes from entry to exit through this freezer, and the center temperature can reach -18 ℃. The quality of steamed stuffed buns is frozen by such a liquid nitrogen freezer, and the taste is almost the same as when they were just baked. This liquid nitrogen freezer is one of our company's liquid nitrogen freezer series products. It not only has good freezing effect and short time, but also occupies a small area

　　Choosing the appropriate quick freezing equipment is something that every manufacturer, processor, and wholesaler must carefully consider! 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 has experienced a gas leak that has caused harm to people; 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.

　　Preventing the loss of moisture and achieving as little loss as possible; And try to maintain the original color, flavor, and quality of the food as much as possible. Reduce intracellular water efflux, resulting in less juice flow during thawing.

AfterSalesService :

• Liquid nitrogen quick freezing machine