Product overview
The temperature of liquid nitrogen is -196°C. When it comes into contact with food, it vaporizes and can take away heat quickly. Low temperature and high heat exchange realize true rapid freezing. Such rapid freezing minimizes the formation of ice crystals and helps maintain the texture of the food. It also prevents the loss of water and almost no loss. Because the quick freezing is faster, it will not damage the internal tissue structure of the food, thus ensuring the true material, juice, flavor, color and nutritional characteristics of the food. The dry consumption is very small, and the monomer can be quickly frozen without adhesion loss. We use liquid nitrogen as the refrigerant, which greatly reduces the cost of use and is more energy-saving, more environmental friendly. Our freeze machine has high temperature control accuracy and is safe to use, easy to install. The equipment structure is diversified, also can be designed and manufactured according to user requirements to meet the individual needs of customers. This equipment is widely used in various quick-frozen foods such as meat, seafood, aquatic products, fruits, vegetables, noodles and so on.
