Application Scenario

Seafood, crayfish, prepared foods and fruit and vegetable quick-freezing processing adopt liquid nitrogen quick freezing. -196℃ liquid nitrogen rapidly freezes products, passing through the maximum ice crystal formation zone in 3-5 minutes; cells are not punctured by ice crystals, and after thawing the taste and freshness are identical to fresh products.

Supporting Equipment

• 10-20m³ liquid nitrogen storage tank
• Tunnel freezer liquid nitrogen spray system
• Pressure reducing and distribution skid

Solution Advantages

Products quick-frozen with liquid nitrogen have no blood water loss after thawing, maintaining more than 95% freshness, and can be exported to high-end markets; compared with traditional freezing, production efficiency is increased by 5 times with smaller factory footprint, very suitable for upgrading aquatic product processing enterprises.