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Blast Freezer Room
TianShun
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Common applications
Blast freezer room is a specialized facility designed for the rapid freezing of large quantities of food to preserve freshness, texture, and nutritional value by preventing the formation of large ice crystals. These rooms operate at very low temperatures, typically between -30 and -45℃. They are used across the food industry, including in manufacturing, processing plants, and restaurants, for quickly freezing products like meat, fish, and prepared meals.
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Common applications
· Food processing: Freezing products like poultry, meat, and fish after they are prepared.
· Food processing: Quickly freezing prepared meals, soups, or large batches of food.
· Food manufacturing: Preserving large quantities of vegetables, ready-to-eat meals, and ice cream.
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How it works
· Rapid cooling: Blast freezers quickly lower the temperature of products to freeze them much faster than a standard freezer.
· Small ice crystals: The speed of the process creates tiny ice crystals, which cause less damage to the food's cellular structure and help retain its quality after thawing.
· Bacterial control: Rapid freezing is a safe and effective way to inhibit bacterial growth.
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Key components and features
Insulation:
High-grade, insulated panels, floors, and doors are used to keep the cold air inside, making the system more energy-efficient.
Powerful refrigeration:
A robust condensing unit and powerful air cooler are needed to achieve and maintain the ultra-low temperatures.
Air circulation:
Advanced air circulation systems ensure the cold air is distributed evenly for uniform freezing.
Customization:
These rooms can be customized in size and design to meet specific requirements, such as temperature range, and often feature user-friendly controls.
| Application scenarios
|
Common applications
Blast freezer room is a specialized facility designed for the rapid freezing of large quantities of food to preserve freshness, texture, and nutritional value by preventing the formation of large ice crystals. These rooms operate at very low temperatures, typically between -30 and -45℃. They are used across the food industry, including in manufacturing, processing plants, and restaurants, for quickly freezing products like meat, fish, and prepared meals.
|
Common applications
· Food processing: Freezing products like poultry, meat, and fish after they are prepared.
· Food processing: Quickly freezing prepared meals, soups, or large batches of food.
· Food manufacturing: Preserving large quantities of vegetables, ready-to-eat meals, and ice cream.
|
How it works
· Rapid cooling: Blast freezers quickly lower the temperature of products to freeze them much faster than a standard freezer.
· Small ice crystals: The speed of the process creates tiny ice crystals, which cause less damage to the food's cellular structure and help retain its quality after thawing.
· Bacterial control: Rapid freezing is a safe and effective way to inhibit bacterial growth.
|
Key components and features
Insulation:
High-grade, insulated panels, floors, and doors are used to keep the cold air inside, making the system more energy-efficient.
Powerful refrigeration:
A robust condensing unit and powerful air cooler are needed to achieve and maintain the ultra-low temperatures.
Air circulation:
Advanced air circulation systems ensure the cold air is distributed evenly for uniform freezing.
Customization:
These rooms can be customized in size and design to meet specific requirements, such as temperature range, and often feature user-friendly controls.
| Application scenarios
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