Freezing allows food to be preserved for much longer periods of time than its natural life, preserving its flavor and most of its nutritional properties. When we freeze a product, what we are doing is freezing the water it contains. At the cellular level, freezing acts on the water that is bound to lipoproteins, proteins, and other components. This water freezes forming small crystals, while the rest of the components remain practically unchanged. Quick freezing causes the ice crystals that form to remain within the cell structure and to be small in size. This prevents them from deforming and meats, fruits, vegetables and other freezable products keep their shape, flavor and properties intact.

The method, temperature and time of freezing are different for various foods. Some foods need to be frozen in a short time to ensure that their quality does not deteriorate. Quick freezing is used in professional kitchens and in the food industry to quickly freeze and stop the growth of bacteria after freezing or thawing. It consists of a sudden cooling where it is intended to reach maximum crystallization in less than four hours. The process ends after achieving thermal stabilization at -18ºC, so the product must be kept in chambers at low temperatures.

We offer the following techniques for quick freezing:

•Contact Plate Freezer

This type of technique is widely used to freeze seafood and fish. A very cold surface is used, such as plates with metal sheets at a very low temperature that, through contact with the product, manage to eliminate the heat until it freezes.

Contact quick freezer is composed of evaporative plate, insulation panel, hydraulic station, hoist cylinder and control box, etc. Plate evaporator is driven by hoist cylinder to contact with frozen foods directly and keep certain pressure. The closed touch, with frozen food forms advantages of high frozen speed, high efficiency, energy-saving, sanitation and compact. The unit is running under normal temperature to ensure long-term life. Adopt contact-type heat conducting, no air flow, which is benefit to decrease foods weight loss. The unit is widely applied in cold storage, aquatic foods, meat processing, foods quick freezing industry, fish catching boat and fishery processing industry etc. We also have marine contact freezer, widely apply in fishery industry, land-aquatic material in block frozen quantity production.

Design condition:

Refrigerant: R22, R404a, R717

In-take temp: 15℃

Out-take temp: ≤-18℃

Ambient temp: ≤50℃

Condensing temp: 35℃

Evap.temp: -35℃

Processing close clarance: 78mm

Pull open clearance: 118mm

Freezing time:

Fish (tray size: 600*400*80mm 15kg/tray) 4hr/shift

Shrimp (tray size: 300*200*60mm 2kg/tray) 2.5-3hr/shift

Coldfish (tray size: 520*310*60mm 7.5kg/tray) 2.5-3hr/shift

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