Efficiently Preserves Freshness and Nutrients: Lowers the core temperature of products to below -18°C within 30 minutes, rapidly passing through the critical ice-crystal formation zone (0°C to -5°C). This minimizes cell damage and reduces nutrient loss and dehydration (shrinkage); liquid nitrogen models can keep dehydration rates below 1%.
Extends Storage Life: Post-freezing, internal microbial activity and biochemical reactions virtually cease, significantly extending the shelf life of products-such as food-and meeting the demands of long-term cold chain storage and transport.
Suited for Large-Scale Production: Enables continuous, batch processing of various ingredients, including meat, seafood, fruits, vegetables, and ready-made meals. Different models cater to varying production capacity requirements, thereby enhancing food processing efficiency.
Expands Application Scenarios: Beyond food processing, the equipment is suitable for the low-temperature preservation of blood and vaccines in the biopharmaceutical sector, as well as the cryogenic freezing of specialized chemical materials.
