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.
Freezing is one of the oldest and most widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method.
The rate of heat transfer from the freezing medium to the product is important in defining the freezing time of the product.
Our Individual Quick Freezing Equipment (IQF) includes quick freezer and rapid freezer.
Fluidization frozen is an ideal way to achieve the IQF (Individually Quick Freezing), which is suitable for freezing the flakes, lumps, strip and granular vegetables with rapid freezing speed.
