Liquid nitrogen food freezer

Technical parameters of liquid nitrogen food freezer

In today's society where vegetarianism is highly advocated, the consumption of meat products has not decreased, which also indicates the indispensable role of meat in people's lives. The main nutritional components of fresh meat (beef frozen, lamb frozen, pork frozen, chicken frozen, meat frozen) include protein, fat, carbohydrates, mineral components (calcium, magnesium, potassium, sodium, zinc, iron, etc.), extracts, etc. Comparing the dietary structures of Europe, America, and China, we found that Europeans and Americans tend to consume more meat, especially beef and chicken. The protein content of these two foods is slightly higher than that of pork, at around 20%, while the protein content of pork is around 16%. It can be said that protein is the main nutritional component in meat products. In order to ensure the quality, freshness, and hygiene of meat products, please feel free to choose the Ruixue Meat Freezing Machine. 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 preserve the original nutritional value, color, aroma, and taste of the food to the greatest extent possible. That is to say, during the freezing process, it is necessary to ensure that the various changes that occur in the food are highly reversible.

Equipment and materials:Both inside and outside the device cavity areSUS304Made of stainless steel, durable and rust free.

Working temperature: -180 ℃ -+120 ℃Immersion equipment is:-196℃——+120℃

Temperature control accuracy: ± 2 ℃

Temperature uniformity: ± 5 ℃

Cooling rate: ≥ 20 ℃/min

Heating rate: ≥ 5 ℃/min

Distribution specifications: 380V50HZ, 220V50HZ

**Function:belt120℃Controllable * * function.

Temperature sensor: AlevelPT100Platinum resistance.

Electrical control:human-machine interface+PLC+Module programmable control, easy to learn input, intuitive and reliable control, with temperature monitoring and reporting Alarm function and electrical interlock ensure the safe operation of equipment and processes.

Equipment maintenance:Long life and low consumable design, easy and quick replacement of vulnerable parts, excellent maintainability.

Liquid Nitrogen Food Freezing Machine - Introduction
The liquid nitrogen cabinet freezer is mainly used for food quick freezing. The liquid nitrogen freezer adopts a touch screen+PLC control method to monitor the temperature changes inside the box in real time. After the parameters are set, the equipment can automatically operate with strong reliability. After the operation is completed, it will automatically sound an alarm
Liquid nitrogen cabinet freezer Speed machine other models: (can be customized according to needs)

100kg/hCabinet type liquid nitrogen quick freezing machine

200kg/hCabinet style handcart liquid nitrogen freezer

300kg/hCabinet style handcart liquid nitrogen freezer

400kg/hDouble door cabinet handcart liquid nitrogen freezer

500kg/hCabinet style double door handcart liquid nitrogen freezer

1000kg/hLiquid nitrogen quick freezing machine

Liquid nitrogen food freezerIn the field of frozen meat products, despite the strong promotion of vegetarianism, the consumption of meat products has not decreased, which also indicates that meat products are indispensable for people. The main nutritional components of fresh meat (beef frozen, lamb frozen, pork frozen, chicken frozen, meat frozen) include protein, fat, carbohydrates, mineral components (calcium, magnesium, potassium, sodium, zinc, iron, etc.), extracts, etc. Comparing the dietary structures of Europe, America, and China, we found that Europeans and Americans tend to consume more meat, especially beef and chicken, which have slightly higher protein content than pork20%Left and right, while the protein content of pork is16%Left and right, it can be said that protein is the most important nutrient in meat products. In order to ensure the quality, freshness, and hygiene of meat products, welcome to choose the Ruixue meat quick freezing freezer. 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.

Liquid nitrogen food freezerIt has the following advantages: short freezing time, long preservation time, good food quality, hygiene and environmental protection
（1）Avoid generating large ice crystals between cells.
（2）Reduce intracellular water leakage and minimize juice loss during thawing
（3）The time for concentrated solutes and food tissues, colloids, and various components to come into contact with each other inside the cell tissue is significantly shortened, and the harm of concentration is reduced to a very low level
（4）Quickly lowering food to below the temperature of microbial growth activity is beneficial in resisting microbial growth and biochemical reactions.
（5）Liquid quick freezing and preservation equipment for aquatic products: fast freezing and quick freezing (only a few minutes to ten minutes), high efficiency, and low operating costs
（6）Due to the use of ultra-low temperature freezing technology, it can effectively kill viruses during product freezing. After the product is frozen, it can be directly put into the refrigerated warehouse for refrigeration, and there is no need to worry about the propagation and damage of food.
（7）Food stays in freezing equipment for a short period of time, which is beneficial for improving equipment utilization and continuous production. Most foods are cooled to-1Freezing starts at ℃, and then-1℃～-5Most ice crystals form between ℃, and this stage is called the high ice crystallization stage. Liquid quick freezing can greatly shorten the freezing time at this stage and quickly eliminate this heat, which is of great significance for improving the quality of frozen food.