Molten Belly Cabinet Liquid Nitrogen Freezer/Liquid Nitrogen Freezer

The cabinet type liquid nitrogen freezer uses liquid nitrogen as a refrigerant to directly freeze food, The principle of liquid nitrogen freezing is to directly spray low-temperature liquid nitrogen onto food, utilizing its low-temperature vaporization under normal pressureThe high heat transfer coefficient of (-196 ℃) and direct vaporization on the surface of the material quickly and deeply freezes the food. Currently in the countryinsideThe external liquid nitrogen freezing method has been widely used in the fields of seafood, whole fish, meat patties, segmented meat, fruits and vegetables, hamburgers and other processed foods, as well as ice cream hardening.

Cabinet type liquid nitrogen quick freezing machine, equipped with multiple stainless steel material trays, sprays liquid droplets directly onto the surface of the materials through nozzles. The materials are stirred with low-temperature nitrogen gas on the stainless steel trays by a fan and undergo heat exchange. Upon entering the trays, they undergo rapid freezing The vaporized low-temperature nitrogen gas is discharged from the exhaust port and quickly frozen1kg food, liquid nitrogen consumptionaboutfor0.5—1.5Between kg. Due to the short freezing time and mainly relying on direct vaporization and heat exchange of liquid nitrogen, the drying consumption of frozen products is much lower than that of air cooling methods.

Quick freezing mechanism of Chengdu Zhuoda Yuntong cabinet liquid nitrogen freezer

1. Fast speed and high efficiency

Using its boiling point as-Liquid nitrogen at 195.8 ℃ is used as a refrigerant, compared to ammonia (-33 ℃) and Freon (-30~-40 ℃)℃）The boiling point of liquid nitrogen is much lower, because when it comes into direct contact with food, it undergoes intense heat exchange at a temperature difference of over 200 ℃, resulting in a faster freezing rateveryquickCooling down every minuteabout7~15 ℃, freezing speed is about faster than general freezing methodsabout30-40 times. The corresponding hourly freezing rate has significantly increased.

2. High quality

Due to freezingveryquickFoods that have been frozen by the body can belargerLimit the preservation of color, aroma, taste, and nutritional value before processing. Reduce water loss,lowWear and tear, without reducing weight. The time for generating ice crystal bands isaboutWithin 3-9 minutes, regular freezing is requiredabout90More than minutes

due tochaoQuick freezing can freeze the colloidal bound water and free water inside the cell, as well as the free water in the intercellular space, into countless fine and uniform ice crystals at the same timeThe cellular tissue is not damaged, so the thawed food canlargerTo restore to its original fresh state and original nutritional content to a limited extent.

3. Low dry consumption

The dry consumption of frozen food is low. The dry consumption rate of food frozen with a general traditional freezing device isaboutBetween 3% and 6%, using a liquid nitrogen freezing device for freezing, while liquid nitrogen quick freezing can reduce toabout0.25~0.5%, which is particularly important for higher priced foods.

Molten Belly Cabinet Liquid Nitrogen Freezer/Liquid Nitrogen Freezer

Molten Belly Cabinet Liquid Nitrogen Freezer/Liquid Nitrogen Freezer