Aquatic Quick-frozen

Fast Shenzhen MUG Refrigeration Equipment Co., Ltd. developed ultra low temperature freezer, is an energy efficient, and the versatile monomer freeze equipment; patented technology, to solve the imbalance seafood, aquatic products, meat freezing process ice crystals scientific challenges in the aquatic food processing of meat science and technology to reach the world advanced level. Mussel meat in general freeze, thaw soluble protein loss, resulting in succulent loose and lose their original taste. This freeze freezing machine, and still maintain quality after thawing was fresh state. The machine can also be used in the leading shrimp HLSO, shrimp, crab, eating raw fish and other aquatic foods and meat food monomer freeze. The freezer and apply to fishing vessels on the fast freeze fresh. This machine is an international initiative, small footprint, easy to use, energy saving and the superior performance of a new generation of freeze equipment.

Works:

     Ultra-low temperature liquid quick-freeze device works - "frozen items with the cryogenic liquid (usually edible alcohol) Direct contact freezing"; upcoming low-temperature insulation tank liquid temperature dropped to -40 ? to -80 ° C (the temperature can be based on different food adjust the design temperature), and then the packaging of fresh food (fish, meat, etc.) quickly immersed in a cryogenic liquid tank, freezing it within 2 to 30 minutes, to escape the food inside the ice formation stage, to maintain the cell membrane not destruction, the thaw after the loss of nutrients to maintain the food's original flavor, taste and nutritional value than fresh food even better and even taste.

A. Equipment System consists of:

1. Refrigeration host:

I produced a cascade of ultra-low temperature refrigeration units; discharge temperature of -40 ° C to -80 ° C, to be adjusted depending on Frozen adjustable; major equipment components are imported products; stable and efficient; equipment automatic energy regulation.

2. Cryogenic liquid freeze groove: 316l food grade stainless steel + PU polyurethane insulation, anti-cold bridge design; designed according to the user's actual requirements

3. Freeze frame: 316L stainless steel modular design, fully consider the liquid flow channel; freeze all products more evenly.

4 auxiliary equipment: cryogenic liquid circulating pump, liquid storage barrel, cooling towers and other auxiliary equipment

5 Control system: Industrial PLC automatic electrical control systems.

B. temperature range and freezing time:

Temperature range: Liquid temperature -40 ? ~ -80 ?

Freeze time: 10 minutes to -40 ° C (according to different products can adjust the temperature and frozen time)

C. freeze quantity: 100kg ~ 2000kg / h

Six, compared with the traditional method of quick-frozen following advantages:

, Quick-frozen time is short, large output per unit of time, high efficiency, suitable for continuous food processing

2, long preservation time, good quality food, consume less dry, well keep food fresh;

3, low energy consumption of the same production, the loss of cooling capacity, low operating cost;

4, less investment, saving more than 30% than the traditional cold storage deep-frozen;

5, in the lower temperature, frozen, bacteria generally kill or stop breeding, Comparative safety and hygiene.

Aquatic products the liquid frozen fresh equipment Technology: Frozen means food quickly through the zone of maximum ice crystal formation, when the average temperature reaches -18 ? sometimes rapid freezing method. Food during freezing will occur a variety of changes, such as a physical change (volume, thermal conductivity, specific heat, dry consumption changes, etc.) and chemical changes (Protein denaturation, discoloration, etc.), changes in tissue, as well as biological and microbiological change. Maximize quick freeze food to maintain the food's original nutritional value and color, the smell. That is, in the freezing process must ensure that the various changes the maximum reversibility of the food occurs.

Rapid cryogenic freezing technology advantages:

     Low temperature rapid freezing technique processed foods, processed foods compared to conventional freeze, the biggest advantage is that the cell membrane is not damaged, the thaw after the loss of nutrients, to maintain the food's original flavor, taste and nutritional value even in the taste even better than fresh food.

There is a very magical biochemical reactions in biological cells, is suddenly confronted with a strong cold cooling in the interior of the cell will produce an antifreeze substance to resist changes in the outside temperature, this substance called glycogen, presents fresh taste sweet taste. Such as cabbage, vegetables, etc., are frost after eating up will feel particularly sweet, is the truth.

The experiments show that the presence of such substances in the cells of hibernating animals. Liquid freezing technique is the use of low-temperature, ultra-low temperature in a very short period of time the food temperature down in the the food cells will produce glycogen substance, followed by the thaw food will feel a little more sweet than the fresh taste of food.

Compared to low temperature rapid freezing technique with conventional freeze, freeze time, large output per unit of time. The air is a poor conductor of heat, simply heat transfer through the air, freezing time was significantly longer. The general conventional freeze, such as shrimp, fish, meat, food, usually takes more than four hours even ten hours.

The experiments show that the liquid in contact with air heat transfer rate of heat transfer is generally a few times, the conventional freeze need a few hours time shortened to a few minutes to ten minutes.

     Production per customers requirements have different temperature requirements and the size of the venue location, will be based on your special needs requirements. Designing a perfect solution. Custom dedicated quick-frozen. Refrigeration equipment, according to the different conditions of the demand of the customers the actual production of temperature points, targeted to take to optimize the combination of freezing. Cooling method, in order to achieve the desired production can be tailored according to a variety of materials and production process characteristics The process requirements effect, is a unique advantage. Welcome new and old customers call letter advice!