The new generation of food quick-freezing and cooling machines leads the revolution of freezing technology and reshapes the new height of food quality

In the field of food industry that pursues extreme freshness, safety and deliciousness, the efficiency and quality of freezing technology directly determine the final value of the product. Traditional freezing methods are slow and have large ice crystals, which often lead to food cell damage, juice loss, poor taste, and microbial control risks. Today, the new generation of food quick-freezing and cooling machines, with their disruptive technology of "instant freshness lock", are setting off a revolution in freezing and preservation, bringing unprecedented quality improvement and efficiency breakthroughs to food processing, catering supply chain and fresh retail.

Core technology breakthrough: perfect combination of speed and temperature
The core of the food quick-freezing and cooling machine lies in its ultra-high-speed cooling capability and precise low-temperature control. It can quickly pass the maximum ice crystal formation zone (-1℃ to -5℃) in a very short time (usually a few minutes to more than ten minutes) to reduce the center temperature of the food to a safe storage temperature (such as -18℃ or even lower). The key to this process is:

Super-strong refrigeration power: Equipped with an efficient refrigeration system, it provides a cooling rate far exceeding that of traditional refrigeration equipment.

Advanced heat transfer method: Combining a variety of efficient heat transfer technologies such as powerful air cooling, contact plate cooling or immersion liquid cooling to ensure that the cold quickly and evenly penetrates the inside and outside of the food.

Intelligent temperature control system: Accurately monitor and control the temperature and wind speed in the freezing chamber to ensure that the entire freezing process is efficient, stable and controllable.

Five core advantages define a new standard for freezing:

Extreme freshness lock, quality leap:

Microcrystalline freezing: Ultra-high-speed freezing forms extremely small ice crystals, minimizing physical damage to the cell walls and tissues of the ingredients.

Locking juice and nutrition: Effectively prevent juice loss, retain the original moisture, flavor substances, nutrients and color of the ingredients, and the taste and texture after thawing are close to the fresh state.

Maintaining shape: Especially for high-moisture foods (such as fruits, berries, leafy vegetables), delicate desserts (such as mousse, cakes) or fragile ingredients, it can perfectly maintain their original shape and appearance.

High efficiency and energy saving, improve production capacity:

Significantly shorten the freezing time: Compared with traditional freezing (several hours or even more than ten hours), quick freezing and cooling compresses the process to tens of minutes or even minutes, significantly improving the efficiency of the production line.

Continuous operation capability: Supports continuous production in assembly lines, seamlessly connecting the front-end cooking/processing and the back-end packaging links.

Optimize energy consumption: Although the instantaneous power is high, due to the extremely short time, the overall energy consumption is often lower than that of traditional freezing equipment that runs for a long time.

Strengthen food safety barriers:

Quickly pass through the "dangerous temperature zone": Minimize the residence time of food in the temperature range suitable for rapid microbial reproduction (4℃-60℃).

Inhibit microbial activity: Rapidly reduce the temperature to the range where microbial growth stagnates or dies, effectively reduce foodborne risks, and extend the shelf life of products.

Comply with HACCP and high standards: Provide strong technical support for food companies to meet strict food safety management systems.

Reduce losses and improve economic benefits:

Reduce dry loss and dehydration: Rapid freezing greatly reduces the evaporation of water (dry loss) on the surface of food, directly improving product yield.

Increase product value: Excellent preservation effect brings higher sensory quality and nutritional value, enhances market competitiveness, and improves product premium ability.

Save storage space: Rapid freezing releases production capacity, reduces work-in-progress inventory, and optimizes storage management.

Wide application, empowering multiple scenarios:

Pre-prepared dishes and central kitchens: Ensure the core flavor and taste of dishes, and are key equipment for pre-prepared dishes to break through quality.

Meat and aquatic product processing: Lock the juice and freshness of fresh meat and fish, and enhance the value of cut products.

Fruit and vegetable preservation: Suitable for high-value perishable fruits and vegetables such as berries and leafy vegetables, extending the best tasting period.

Baking and desserts: Quickly shape mousse, cream cakes, etc., to maintain the best texture and appearance.

Catering and retail: Provide ready-to-use high-quality frozen ingredients for high-end restaurants and fresh supermarkets.

Emergency cooling: Quickly cool cooked food, sauces, etc. to avoid bacterial growth.