The ultra-low temperature rapid freezing machine developed by our company is an energy-saving, efficient, and multi-purpose unit freezing equipment; The patented technology has solved the scientific problem of uneven ice crystallization during the freezing process of seafood, aquatic products, and meat products, and has reached a world leading level in the scientific and technological processing of aquatic and meat products. The loss of soluble protein during thawing of mussel meat after general freezing causes the meat to become loose and lose its original flavor. Using this quick freezing machine to freeze, the quality remains fresh even after thawing. This machine can also be used for individual freezing of seafood and meat products such as head shrimp, decapitated shrimp, shrimp, crab, and raw fish slices. This freezer is not suitable for rapid freezing and preservation on fishing boats. This machine is the first of its kind in the world, with a small footprint, easy operation and use, and superior energy-saving performance as a new generation of freezing equipment. II working principle:

The working principle of the ultra-low temperature liquid quick freezing device is "direct contact freezing between frozen items and low-temperature liquid (usually edible alcohol)"; Reduce the temperature of the liquid in the low-temperature insulation tank to -40 ℃ to -80 ℃ (the temperature can be adjusted according to the design temperature of different foods), and then quickly immerse the packaged fresh food (fish, meat, etc.) into the low-temperature liquid tank, allowing it to freeze within 2-30 minutes, avoiding the ice crystal formation period inside the food, maintaining the cell membrane from being damaged, and preventing the loss of nutrients after thawing, maintaining the original flavor, taste, and nutritional value of the food, and even surpassing fresh food in taste.

A. Equipment system composition:

1. Refrigeration host:

Adopting the stacked ultra-low temperature refrigeration unit produced by our company; The outlet temperature ranges from -40 ℃ to -80 ℃, and can be adjusted according to different frozen products; The main components of the equipment are all imported products; Stable and efficient; The device can achieve automatic energy regulation.

2. Low temperature liquid freezing tank: 316L food grade stainless steel+PU polyurethane insulation, anti cold bridge design; Design according to actual user requirements

3. Product freeze rack: 316L stainless steel modular design, fully considering liquid circulation channels; Make all products freeze more evenly.

4. Auxiliary equipment: Low temperature liquid circulation pump, liquid storage tank, cooling tower and other auxiliary equipment

5. Control system: Industrial grade PLC fully automatic electrical control system.

B. Temperature range and freezing time:

Temperature range: Liquid temperature -40 ℃ to -80 ℃

Freezing time: 10 minutes to -40 ℃ (temperature and freezing time can be adjusted according to different products)

C. Freezing capacity: 100kg~2000kg/h

VI Compared with traditional quick freezing methods, it has the following advantages:

1. Quick freezing time is short, unit time output is large, efficiency is high, suitable for continuous food processing,

2. Long preservation time, good food quality, low drying consumption, and can effectively maintain the freshness of food;

3. Low energy consumption, minimal cooling loss, and low operating costs for the same output;

4. Less investment, saving more than 30% compared to traditional cold storage quick freezing;

5. Freezing at lower temperatures generally kills or stops bacteria from reproducing, making it safer and more hygienic.

Introduction to the technology of liquid quick freezing and preservation equipment for aquatic products: Quick freezing refers to the method of quickly freezing food through its maximum ice crystal formation zone when the average temperature reaches -18 ℃. Food undergoes various changes during the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes, etc.), chemical changes (protein denaturation, color change, etc.), cellular tissue changes, and biological and microbial changes. The characteristic of fast freezing food is to maximize the preservation of the original nutritional value, color, aroma, and taste of the food. That is to say, during the freezing process, it is necessary to ensure the maximum reversibility of the various changes that occur in the food.

The advantages of low-temperature rapid freezing technology:

The biggest advantage of food processed through low-temperature rapid freezing technology compared to food processed through conventional freezing is that the cell membrane is not damaged, nutrients are not lost after thawing, and the original flavor, taste, and nutritional value of the food are maintained, even surpassing fresh food in taste.

Biological cells have a very magical biochemical reaction, which is to produce an antifreeze substance inside the cell to resist changes in external temperature when suddenly subjected to strong cooling. This substance is called saccharin and presents a fresh and sweet taste in taste. For example, cabbage, green vegetables, etc. will feel particularly sweet when eaten after frost, that's why.

And experiments have shown that such substances also exist in the cells of hibernating animals. Liquid freezing technology is the use of low and ultra-low temperatures to quickly lower the temperature of food, producing glycogen substances in food cells. When thawed and consumed, it will feel slightly fresher and sweeter in taste than fresh food.

Compared with conventional freezing, low-temperature rapid freezing technology has shorter freezing time and higher output per unit time. Air is a poor conductor of heat, and simply transferring heat through air results in significantly longer freezing times. Conventional freezing of foods such as shrimp, fish, and meat usually takes more than 4 hours or even more than ten hours.

Experiments have shown that the heat transfer rate in liquid contact is generally several tens of times faster than that in air, so the several hours required for conventional freezing can be shortened to a few minutes to a dozen minutes.

Production volume requirements for each customer There are differences in temperature requirements and site size and location for the product, and we will tailor it to your specific needs Design a perfect plan. We can customize specialized quick freezing according to the characteristics of various materials and production processes Refrigeration equipment, according to the different operating conditions of customers' actual production requirements for temperature points, adopts targeted optimized combination freezing The cooling method to achieve the expected production process requirements is our company's unique advantage.