Zy-001 Small Liquid Nitrogen Freezing Machine

Technical parameters of liquid nitrogen quick freezing machine

Equipment material: The interior and exterior of the equipment chamber are made of SUS304 stainless steel, which is durable and does not rust.

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: Equipped with 120 ℃ controllable * * function.

Temperature sensor: * PT100 platinum resistor.

Electrical control: human-machine interface+PLC+module programmable control, easy to learn input, intuitive and reliable control, with temperature monitoring and alarm functions, electrical interlock, ensuring safe operation of equipment and processes.

Equipment maintenance: Designed with long lifespan and low consumables, easy and quick replacement of vulnerable parts, and excellent maintainability.

Speed machine other models: (can be customized according to needs)

100kg/h cabinet type liquid nitrogen quick freezing machine

200kg/h Cabinet style Handcart Liquid Nitrogen Freezing Machine

300kg/h Cabinet style Handcart Liquid Nitrogen Freezing Machine

400kg/h double door cabinet handcart liquid nitrogen freezer

500kg/h cabinet type double door handcart liquid nitrogen freezer

1000kg/h liquid nitrogen quick freezing machine

In the field of food freezing equipment for meat products, despite the strong promotion of vegetarianism, the consumption of meat products has not decreased, which also indicates the indispensable supply of meat products to 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. 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 most important nutrient 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 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.

Food freezing equipment has the following advantages for freezing food: 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) The short residence time of food in freezing equipment is beneficial for improving equipment utilization and continuous production. Most food begins to freeze when the temperature drops to -1 ℃, and most ice crystals are formed between -1 ℃ and -5 ℃. 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.