Core Food Processing Scenarios
This is the primary application area for quick-freezing equipment, covering the rapid freezing needs of the vast majority of food ingredients:
Meat and Seafood Processing
Capable of rapidly freezing livestock and poultry meat, fish, shrimp, and shellfish. It lowers the core temperature of ingredients to below -18°C within 30 minutes, preventing microbial growth and maximizing the retention of freshness, tenderness, and nutritional value. Specialized ingredients like tuna can be processed using ultra-low temperature equipment to meet deep-freezing requirements of -50°C to -60°C.
Fruit and Vegetable Quick-Freezing
Specialized equipment, such as fluidized bed freezers, enables individual quick freezing (IQF) for granular produce like green peas, corn, and berries. This prevents clumping, effectively locks in color, crispness, and vitamin content, and extends the shelf life of fresh produce.
Dough-based and Prepared Food Processing
Mesh-belt tunnel freezers and spiral freezers are suited for the continuous production of items like dumplings, steamed buns, and glutinous rice balls. They ensure product integrity and prevent sticking, serving as core equipment for the industrial production of frozen flour-based foods.
Ready-to-Eat (RTE) Meals and Central Kitchens
With the explosive growth of the ready-to-eat meal industry, quick-freezing equipment has become standard in central kitchens. It rapidly locks in freshness for various prepared dishes and semi-finished ingredients, inhibits microbial proliferation, and ensures consistent quality throughout the cold-chain distribution process.
Dairy and Dessert Processing
Used for the setting and freezing of low-temperature desserts such as ice cream, cheese, and mousse; precise temperature control ensures a smooth texture and perfect product shaping.
