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Liquid Nitrogen Quick Frozen Processing Line Fast Freezing Tunnel For French Fries Potato Chips
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Meo Textile Clothing Co.LTD
China - Hangzhou
Manufacturer
Trade Capacity
Export Percentage
Nearest Port
shanghai,ningbo
Accepted Delivery Terms
Employees
101-200 people
Accepted Payment Currency
USD,CNY
Average Lead Time
60 Day(s)
Certifications
Product Specifications
Model Number
KLS-YSD-1.25/18
Product Description
Product Description
Liquid Nitrogen Quick Frozen Processing Line Fast Freezing Tunnel For French Fries Potato Chips
Product Application
Product Detail
Product Information
liquid nitrogen freezer
The tunnel freezer uses liquid nitrogen (LIN) as a refrigerant to freeze food directly, suitable for all kinds of foods. It is modular in design, enabling you to expand production by adding additional tunnels for a longer freezing production line. It is available in several models and belt widths with production rates of 300–2,000 kg/h .
Liquid nitrogen temperatures can reach minus 196 degrees Celsius(-196).When it is in contact with food,Gasification will be able to take heat away more quickly.The ultra-low temperature and high heat exchange rate achieve a really quick reozen.Such repid freezing,generating the smallest ice crystals, and helps maintain food texture.This also prevents water loss, and almost no loss:to maintain the original color,flavor and original quality of the food.These vaporized refrigerant nitrogen is directed to the front end of the refrigerating machine uniformly,complete the exchange of hot inverse,thereby improving the utilization of the nitrogen.
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FAQ
1)Liquid nitrogen quick-freezing technology what are the advantages?
1. Liquid nitrogen is non-toxic, and inert to food ingredients, is so far the world's most environmentally friendly most economical freezing and cooling medium.
2 frozen food quality is high. As the liquid nitrogen quick-frozen for a short time, the lowest temperature -196 ℃, the liquid nitrogen quick-frozen food can be processed to maximize the preservation of the color, smell, taste and nutritional value. Reduced water loss, lossless, reduced weight, freshness retention, improved product quality, and increased yield (more products can be operated simultaneously).
3. Frozen fast. 5 minutes rapid freezing, greatly reducing time to market, no need to store a large number of products. Completely solve the problem of overproduction, expired, deterioration and other issues.
4. Dry material consumption is small: the general freeze-drying loss rate of 3 to 6%, while the liquid nitrogen quick-frozen can be reduced to 0.25 to 0.5%.
5. Easy to operate, can be unattended operation, easier access to the existing production line.
6. Space is very small, saving space in the factory, no noise.
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