Introduction:

Our fruit and vegetable quick-freezing production line quickly cools fresh fruits and vegetables to -30°C or even lower, rapidly allowing their core temperature to pass through the zone of maximum ice crystal formation, effectively protecting their cellular structure. This process not only preserves their freshness for extended periods, but also effectively maintains their original color, flavor, and nutritional content.

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Equipment parameters:

Device Type	Model/ Reference	Key parameters/features	Applicable Products
Pre-treatment production line	VP-I Series	Output: 500-6000 kg/h Power: 6.8-15.0 kW Processing time: 3-20 minutes	Green beans, mushrooms, cauliflower and other leafy and root vegetables
Fluidized quick freezer	SLD Series	Freezing capacity: 500-3000 kg/h Storage temperature: -35°C	Fruits, vegetables and some seafood
Tunnel quick freezer	Jh-100	Power: 38 kW Temperature range: 0~-45°C	Corn, mixed vegetables, fruit chunks, etc.
Double spiral quick freezer	QD Series	Power: 4.5kw Cooling capacity: 20kw	Solid foods such as blocks and flakes
Reciprocating quick freezing device	-	Freezing capacity: 8~20T/h	Cutting meat, fruit, etc.

Production Line Operating Principle

Fruit and vegetable quick-freezing lines primarily ensure frozen product quality through three stages: pre-treatment, quick freezing, and post-processing and packaging.
1. Pre-treatment Stage
Fresh fruits and vegetables undergo blanching, washing, cooling, and draining.
2. Quick Freezing Stage
This is the core process, with fluidized freezing being the mainstream technology.
Pre-treated fruits and vegetables are evenly fed onto the mesh conveyor belt of the quick-freezing machine.
In the quick-freezing chamber, which is kept at -30°C to -35°C, a powerful, low-temperature airflow flows upward through the mesh belt and the material layer.
When the airflow velocity reaches a certain level, it suspends and separates small particles of fruit and vegetables (such as peas, corn kernels, and slices), creating a "fluidized" state. This allows the low-temperature airflow to envelop the entire surface of the material, achieving efficient heat exchange.
Some equipment incorporates mechanical vibration (such as pulse vibration) to further prevent material adhesion and ensure individual freezing.
During this stage, the moisture within the fruits and vegetables is rapidly frozen into fine, uniform ice crystals, minimizing damage to the cell structure.

3. Post-Processing and Packaging
Frozen fruits and vegetables (typically reaching a core temperature of -18°C) are discharged from the outlet.
They are then typically packaged at low temperatures to prevent moisture absorption and contamination, and finally stored in a cold storage facility at -18°C.

Main Advantages

Fruit and vegetable quick-freezing lines are widely used primarily due to their outstanding advantages:

1. High Quality Preservation:

Rapid freezing creates small ice crystals, preserving the original color, aroma, flavor, and nutrients of fruits and vegetables to the greatest extent possible. Furthermore, low temperatures effectively inhibit the activity of microorganisms and enzymes, extending shelf life.

2. Improved Efficiency and Automation:

The line enables continuous, automated production, significantly exceeding the efficiency of traditional freezing methods and making it suitable for large-scale processing.

3. Flexible Application and Excellent Product Quality:

Fluidized freezing allows for rapid freezing of small pieces of fruit and vegetables, preventing them from clinging to each other and making them easy to access on demand. The frozen fruits and vegetables exhibit excellent appearance and a high yield rate.

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