Introduction
Multifunctional frozen food freezers (often also called quick freezers) integrate refrigeration, mechanical transmission, and food processing technology. They are efficient, energy-saving, and versatile freezing equipment used for continuous and rapid freezing of various foods. They are mainly divided into tunnel, spiral, push-type, lift-type, and liquid nitrogen quick freezers.
Working Principle and Core Parameters
The core principle of this type of equipment is to use strong cold air, driven by a fan, to create a stable, low-temperature airflow, which efficiently exchanges heat with the food on the conveyor system. This allows the food to quickly pass through the 0°C to -5°C (maximum ice crystal formation zone) within a short period of time (typically within 30 minutes). This minimizes damage to food cells caused by ice crystals, locking in nutrients and original flavor.
Different types of equipment operate differently:
1. Tunnel/Mesh Belt: Food is placed directly on a stainless steel mesh belt and continuously passed through a low-temperature tunnel to complete freezing. This is commonly used for processing small blocks, strips, or granular foods.
2. Spiral: This utilizes a spiral conveyor system, requiring minimal floor space and allowing for high freezing capacity.
3. Push/Lift: A tray containing food is placed inside the machine, and freezing is completed through lifting, stepping, and lowering movements.
Key Technical Parameters:
Production Capacity: Depending on the model, hourly output ranges from tens of kilograms to several tons. For example, a small push-type quick freezer has an hourly output of approximately 80-150 kilograms, while a large spiral quick freezer can reach over 500 kilograms per hour.
Installed Power: Depending on the size and capacity of the equipment, the power ranges from a few kilowatts to tens of kilowatts.
Refrigeration Consumption: This also varies by equipment.
Key Configuration: This primarily includes the drive system, evaporator, storage panel, and electrical control system, with the PLC (programmable logic controller) and touch screen as the core of automated control.
Typical Operating Temperature: -32°C to -40°C, ensuring that food quickly passes through the ice crystal formation zone.
Freezing Time: The core temperature of food is typically reduced to -18°C within 25-40 minutes.
The main advantages of multifunctional quick freezers are:
1. Fast freezing, high-quality food:
Rapid freezing produces small ice crystals, effectively reducing water loss from cells, minimizing juice loss after thawing, and better preserving the food's original color, flavor, and nutrients.
2. Efficient and continuous production:
Continuous automated production is possible, and coupled with a PLC control system, it is stable, reliable, and highly efficient.
3. Hygienic, safe, and energy-saving design:
Food contact parts are typically made of stainless steel that meets food hygiene requirements. Optimized air duct design and efficient evaporators contribute to energy savings, with some models achieving 30%-40% energy savings compared to similar products. Well-insulated storage (such as polyurethane insulation panels) also reduces cooling losses.
4. High adaptability and space-saving:
The speed control system allows for flexible adjustment of freezing time to accommodate a variety of products. Three-dimensional designs (such as spiral and lift-type) effectively conserve floor space.
Widely Used in:
1. Wheat Noodles: Dumplings, steamed buns, spring rolls, glutinous rice balls, etc.
2. Meat and Poultry: Cut meat, chicken legs, shabu-shabu mutton, etc.
3. Aquatic Products: Shrimp, fish fillets, squid, etc.
4. Fruits, Vegetables, and Prepared Foods: Fruit and vegetable chips, various prepared foods in blocks, strips, and granules.
Production Gallery
On-site pictures of equipment used by customers
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