Better quality Shrimp Liquid Nitrogen Quick Freezing / tunnel freezer Machine

FOB Price
  • US $45000.00

    1 - 2 set

  • US $40000.00

    3 - 5 set

  • group nameLiquid Nitrogen Tunnel Freezer

  • Min Order1 set

  • brand nameFirst cold chain + freeze food machine

  • modelFLN

  • payment methodL/C, T/T

  • update timeThu, 02 May 2024 19:14:13 GMT

Paramtents

  • Refrigerant Liquid nitrogen

  • Structure Assembled

  • Suitable for Factory

  • Size Customized

  • Use Nature Production

  • Usage Vegetable & Fruit

  • Freezer Body Material 304 Stainless Steel

  • Specification CE ISO9001

  • Transport Package Seaworthy Plywood Case

Packging & Delivery

  • Min Order1 set

Briefing

Equipment used sanitary stainless steel plate. Equipment is mainly composed of liquid nitrogen refrigeration system

Detailed

Liquid Nitrogen Quick Freezing 300-3000 kg/h Product description

Liquid nitrogen temperatures can reach minus -190ºC.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 frozen.

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.

Liquid nitrogen quick freezing machine is suitable for food with high value, such as cooked wheaten food fish,shrimp, roe, abalone and so on.

Advantage:
1.  No damage of cell structure, no dehydration and dry loss,no moisture loss.
2.  Improve productivity, improve texture, color, flavor of frozen product.
3. The nitrogen freezer is Environmental, no pollution, no noise.
4. Easy to operate and easy to repair, don't need special technician.
5. All stainless steel SUS304 structure parts
6. 
Higher quality of the frozen product compared with slower methods