Using liquid nitrogen as refrigerant to directly freeze food has been developed in the world since the 1960s and gradually matured in the 1980s. It is now widely used in all kinds of food except vegetables.
The principle of liquid nitrogen freezing is the low temperature liquid nitrogen directly spray on food, and use its atmospheric evaporation under very low temperature (196 ℃) and high heat transfer coefficient on material surface evaporation directly, fast food deep freeze.
Frozen 1kg food, liquid nitrogen consumption of 0.7-2kg, depending on the variety and size of different materials and different, nitrogen in the air content of 75%, liquid nitrogen is generally a by-product of oxygen production, after reduction in the atmosphere, no pollution to the environment.
Liquid nitrogen quick freezer is tunnel type, heat preservation board is polyurethane foam sandwich layer, double-sided stainless steel panel, material transfer is stainless steel mesh belt, driven by speed-regulating motor, equipment can be raised or lowered, can be raised during maintenance and cleaning.
The tunnel is composed of pre-cooling section, spraying section and average temperature section.
The precooling section is mainly to make the material moderately precooled to make full use of the sensible heat after liquid nitrogen vaporization, and to avoid excessive temperature difference during deep freezing, so that the thicker material appears crack tendency;
Spray section is under the pressure of liquid nitrogen tank, through the nozzle directly spray droplets to the material surface, rapid freezing, uniform temperature section of the material surface is not completely vaporized droplets can be fully vaporized.
The vaporized cryogenic nitrogen is drawn out by the exhaust fan, and the materials are stirred by the stainless steel mesh belt and the cryogenic nitrogen is sucked by the fan and the exhaust fan for countercurrent heat transfer.
Because of the short freezing time and the direct vaporization of liquid nitrogen for heat transfer, the dry consumption of frozen products is much smaller than that of air cooling.
At present, the liquid nitrogen freezing method has been widely used in the fields of seafood, whole fish, meat patties, meat cuts, pies, hamburgers and ice cream hardening.

Product functions and features:

The product has a built-in high-speed fan for the best heat transfer effect

The product does not stick the net belt, the belt scraper, the stainless steel 304 material, the modular design facilitates the output expansion
Excellent high quality health design, equipment can be raised and lowered, convenient cleaning, prevent cross contamination

Transmission belt speed adjustable, two standard network belt can be selected: 0.8m, 0.25m

Advanced control system, simple operation

Average temperature fan is convenient to clean

Adjustable column base

Standard oxygen monitoring system