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Meat Product Cooling Cryogenic Freezing Chamber Iqf Liquid Nitrogen Freezer Machine

Product description

Meat Product Cooling Cryogenic Freezing Chamber Iqf Liquid Nitrogen Freezer Machine is a cabinet type liquid nitrogen freezing and cooling equipment. Liquid nitrogen is used as the refrigerant. Nitrogen (n2) is an inert reaction-inhibiting gas, which is produced in liquid form by low-temperature air separation. Nitrogen is the main component of air, accounting for 78% of the air volume.

Brief introduction of Professional -196 Degree Liquid Nitrogen Instant Blast Cabinet Freezer Refrigerator:

Advantages of Professional -196 Degree Liquid Nitrogen Instant Blast Cabinet Freezer Refrigerator:

1. Fast freezing speed (passes the largest ice crystal growth zone within 30 minutes, the center temperature drops below -5℃, and the diameter of the ice crystals formed is less than 100um)

2. Great freezing effect ( No damage to the cell wall, without losing tissue fluid, maintaining the original color, flavor and quality of fruits and vegetables)

3. It is applicable to freeze: Durian, pitaya, avocado, mango, strawberry, kiwi, pineapple, aloe, taro, peanut, lotus nut, pepper, pea and other fruits and vegetabless of small and medium volume production.

4. Low investment and User-friendly control

FAQ:

1. When is the delivery time of your machine?

The manufacturing cycle of the cabinet freezer is generally about 30 ~ 40 working days. After the machine is finished, the customer will be informed to come to check and accept the machine. After acceptance is completed and the full payment is paid, the delivery can be arranged. The customized machines will be delivered after consultation with the customer.

2. Can the machine be customized according to our needs, such as putting our logo on the machine?

Of course. Our machines can be customized according to your needs, and put your logo on the machine.

3. What are the advantages of liquid nitrogen quick freezing compared with the traditional freezers and iqf freezer?

Before answering this question, it is necessary for us to clarify the standard definition of quick freezing: quick freezing of food is to place the pre-processed food into a low-temperature device, pass through the largest ice crystal formation zone within 30 minutes, and the central temperature drops from 0℃ to Below -5℃, the diameter of the ice crystals formed is less than 100μm, and the center temperature of the food after quick freezing must reach the food freezing technology below -18℃. Due to its fast speed, the cell integrity of liquid nitrogen quick-frozen food was much higher than that of traditional freezing method, and the cell damage rate was nearly 80% less than that of slow-freezing food, so its taste, nutrition and color are much better than slow freezing food, In terms of seafood, DJL liquid nitrogen quick-freezing technology can be comparable to seafood in fresh state after freezing and thawing. Therefore, liquid nitrogen quick-freezing technology can better maintain the color, aroma, flavor and taste of food, and its sales value will also be greatly improved.