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                What are the magical features of liquid nitrogen quick-freezers that are valued by major food companies?

                2019-05-29 Views(

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                What is a freezer? Let's first understand!

                In the short-term, the quick-freezing machine freezes the center temperature of the frozen items to -18° in order to achieve no loss of nutrients, and the phase does not change color. A quick-freezer is an efficient freezing device that freezes a large number of products in a short period of time.

                Quick freezing is the first step in the rapid processing of food-based frozen processing. It is the first thing. A quick-freezing machine can determine the quality of frozen food, which can often reflect the strength of a food enterprise. Due to the different refrigeration materials required by the quick-freezer, there is a gap in the refrigeration capacity. The traditional liquid ammonia refrigeration and Freon quick-freezing tunnel frozen food need at least two hours, the frozen food quality effect is not obvious, the product taste is poor, and the danger is large, easy There are safety hazards and environmental protection. At present, the state has increased the intensity of environmental protection supervision. Enterprises that do not comply with environmental protection are ordered to suspend business for rectification. Various enterprises are looking for another quick-freezing equipment replacement. 

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                At this time, the liquid nitrogen quick-freezer produced by Guangzhou Extreme Speed Refrigeration Equipment Co., Ltd. was put on the stage. So what is the magical point of this liquid nitrogen quick-freezer that is valued by major food companies?

                First, let's first look at liquid nitrogen, liquid nitrogen: liquid nitrogen. It is colorless, odorless, non-corrosive, non-flammable, and extremely low in temperature. The liquid nitrogen temperature was -196 ° C under normal pressure. As a refrigeration raw material, liquid nitrogen is characterized by fast cooling rate and short quick freezing time. It can quickly cross the ice crystal node of the product, and form uniform fine ice crystals inside the product while seamlessly spraying and cooling, quickly locking the moisture and nutritional value of the product. In order to improve the production efficiency of the product and the refrigeration value of the product and the nutritional value, liquid ammonia and Freon are unmatched as refrigeration raw materials. Since liquid nitrogen refrigeration is characterized by the vaporization of liquid nitrogen, it is harmless to environmental protection and better meets national standards.

                The cooling rate of liquid nitrogen is about twice as fast as that of conventional liquid ammonia and Freon, and the total investment is 30% less than the traditional investment. This is an indisputable fact. Moreover, compared with the general mechanical cooling equipment, the liquid nitrogen quick-frozen food has a mechanical dry loss rate of 3 to 6%, and the liquid nitrogen quick freezing can be reduced to 0.25 to 0.5%. Liquid nitrogen quick freezing relies on liquid nitrogen phase change refrigeration and internal energy conversion to achieve the purpose of quick freezing and fresh keeping. Unlike ordinary refrigeration systems, it needs to consume a large amount of electric energy to drive refrigeration machinery refrigeration when freezing, so from the principle of refrigeration, it It is not necessary to directly consume electrical energy. And the maintenance cost is low, hygienic and clean, and it is easy to be connected to the existing production line. Therefore, in the future development trend of the refrigeration industry, the quick-freezing machine with liquid nitrogen as the refrigeration raw material will definitely replace the quick-freezing machine with liquid ammonia and Freon, and become the first choice for refrigeration in the industry.


                Provious:The emergence of Guangzhou Fast Liquid Nitrogen Freezer has brought "quality" to the development of the frozen food industry. Back Next:Last page
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