The largest ice crystal zone should be generated as quickly as possible. The ice crystal formed by quick freezing has many fine and uniform crystals, and the water transfers from the cells to the outside of the cells less, so as not to cause mechanical damage to the cells. The undestroyed cell tissue in the frozen state can maintain its original position after proper thawing, and play its original role, which is conducive to maintaining the original nutritional value and quality of the food.
Tunnel Quick Freeze Machine is the flash freezing equipment in frozen food, freezing vegetables process.
This air blast tunnel freezer utilizes cold air at high speeds and is designed in various configurations. They are used to freeze very dense products or products packed in big packages which can be continuously conveyor and exposed to the high speed flowing air.
Quick freeze cabinet, also named as instant freezer is suitable for a small scale capacity to rapid freeze French fries, meat, poultry, fruit, seafood etc.
The frozen food tissue is influenced on freezing rate; the extent of damage depends on the size of the crystals and hence on the rate of heat transfers, means a flash freezing process.
