Classification by Freezing Principle
Air-Circulation Quick-Freezing Equipment
Relies on forced circulation of low-temperature airflow to freeze food through heat exchange. This is currently the most widely used type; it includes subtypes such as tunnel, spiral, and fluidized-bed freezers, making it suitable for the continuous production of the vast majority of conventional food products.
Contact Quick-Freezing Equipment
Achieves cooling through direct thermal conduction between low-temperature metal plates and the food. The representative model is the plate freezer; it offers high heat-exchange efficiency and is suitable for the batch freezing of small, pre-shaped packaged foods.
Spray Quick-Freezing Equipment
Uses liquid nitrogen (-196°C) or liquid CO₂ as the refrigerant, achieving ultra-low-temperature freezing via atomized spraying. It offers extremely rapid freezing speeds and keeps moisture loss (shrinkage) below 1%, meeting the requirements for preserving the freshness of high-value ingredients.
Immersion Quick-Freezing Equipment
Freezes food by directly immersing it in a low-temperature cryogenic liquid. The process takes only 10–15 minutes, consumes 40% less energy than traditional equipment, and is ideal for the rapid freezing of thin food items such as seafood.
