The use of liquid nitrogen to freeze foods began in the United States. The United States began research in this area from the 1950s, and it was used for frozen food in 1960. In 1964, it began to be rapidly promoted in production. At present, liquid nitrogen frozen food has been widely used in hundreds of food processing enterprises in the United States.

     In the early 1960s, the frozen food industry in the United States faced a new turning point. At that time, frozen foods developed in three aspects: 1 the development of frozen foods in the direction of “quick freezing”, and 2. the requirement to increase the production of frozen foods through continuous quick freezing devices. 3. Requires the development of frozen foods to high quality quick-frozen foods. Since these requirements have prompted the freezing method to be technically updated, liquid nitrogen quick freezing technology has emerged and is rapidly becoming widely used.

      Since the 1960s, the food refrigeration industry technology has made a breakthrough development. The successful development and mass production of a series of food quick-freezing devices abroad has confirmed the arrival of the fast-frozen food era. Over the past 30 years, foreign countries have gradually phased out the freezing time of the warehouses marked by slow freezing, and replaced them with a series of new quick-freezing devices, such as fluidized bed spiral belt, flat plate, antifreeze spray, liquid nitrogen freon. , liquid nitrogen quick freezing device. Among them, frozen freezing with liquid nitrogen quick freezing is the fastest, and the freezing time is from several seconds to several minutes. The quality of frozen foods is optimal. In the case of foreign fish that have been frozen by liquid nitrogen, and the fish is revived after thawing, it can be seen that the liquid nitrogen has a high freshness.

       Quick-frozen food is a food that is stored at a temperature of -18 ° C or lower by using a low-temperature rapid freezing method to reduce the temperature of the food to a low temperature. The quick-freezing can maximize the original color and flavor of the natural food. And nutrients, is the most important method for long-term storage of food, it is internationally recognized as the best food storage and preservation technology. The actual production situation, the freezing conditions are below -33 ° C, the product center temperature reaches within 50 minutes - Quick freezing below 18 °C.

       Liquid nitrogen is internationally recognized as a non-toxic, non-corrosive and inert to food ingredients, and is by far the most environmentally friendly and economical freezing and cooling medium in the world. Because the liquid nitrogen quick-freezing equipment uses -196 °C as the refrigerant, it can reach the extremely fast freezing. The food frozen by liquid nitrogen can maximize the color, fragrance, taste and nutritional value before processing. Reduce moisture loss, no loss, no weight reduction, maintain original freshness and improve product quality.

The liquid nitrogen quick-freezing equipment produced by Guangzhou Extreme Speed Refrigeration Co., Ltd. does not require the workers to have good skills. As long as they know the number and temperature, they can operate, which is simple and convenient, and takes up little space in the delivery room and has no noise. Compared with general mechanical cooling equipment, the mechanical dry loss rate is 3 to 6%, while the liquid nitrogen quick freezing can be reduced to 0.25 to 0.5%. The liquid nitrogen device relies on the liquid nitrogen phase change refrigeration and internal energy conversion to achieve the purpose of quick freezing and fresh keeping. Unlike the ordinary freezing system, it needs to consume a large amount of electric energy to drive the refrigeration machinery to cool when it freezes. Therefore, from the refrigeration principle, it It is not necessary to directly consume electrical energy. And the maintenance cost is low, hygienic and clean, and it is easy to be connected to the existing production line.

The liquid nitrogen speed equipment of Guangzhou Extreme Speed Refrigeration Co., Ltd. can achieve 5 minutes of rapid freezing, which means that enterprises do not need to store a large number of products, and can greatly shorten the time to market, and can completely solve the problems of excess, expiration and deterioration of products. . And the shelf life is longer, which is 1~3 times of the traditional quick-freezing shelf life. According to the needs of the market, we will continuously improve and improve the automation, intelligence and energy-saving aspects of the equipment, so that the product can achieve the best freezing effect with minimum energy consumption.

A steaming buns can be frozen in just seven minutes from the inlet to the freezer, while the central temperature can reach -18 °C. The quality of the steamed buns is frozen in such a liquid nitrogen quick-freezer and the taste is exactly the same as when it was just baked. This liquid nitrogen quick-freezing machine is one of the series of extremely fast cooling products. It not only has a good freezing effect, but also has a short time and a small footprint. However, such a good machine, because the domestic users currently have some misunderstandings about the liquid nitrogen type quick-freezing machine, hindering its promotion and application in China. When it comes to liquid nitrogen quick-freezers, it is widely believed that the cost of using liquid nitrogen quick-freezers is high, and it is only suitable for freezing high value-added aquatic products such as tuna, or the liquid nitrogen freezing technology is still immature and in the primary stage. Not only food manufacturers have such misunderstandings, but even many industry peers have similar views. They believe that the use of liquid nitrogen quick-frozen products is costly and requires the purchase of related nitrogen-making equipment.

In fact, the liquid nitrogen type quick-freezing machine has been widely used in foreign countries, and it has a long history, but it has only entered the domestic market in recent years. At present, liquid nitrogen quick-freezing equipment is applied in the food processing field of domestic aquatic products, pasta, vegetables, meat, etc., and the liquid nitrogen required for the user to use is easy to purchase, and the cost is not high. The Extreme Speed Refrigeration Company compares the cost of the customer's most concern with the ordinary quick-freezer. The comparison experiment between the traditional compressor equipment and the liquid nitrogen quick-freezer with an output capacity of 1 ton per hour shows that the conventional refrigeration compressor has a capacity of 170 kW for the domestic unit of the 1 ton capacity, 200 kW for the imported unit, and 1 ton for the processing. The cost is about 350 yuan; the liquid nitrogen type quick-freezing machine has a capacity of 4.5 kW for 1 ton of production capacity, and consumes one ton of liquid nitrogen for processing one ton of product, and the cost is about 700 yuan. On the surface, the cost of the liquid nitrogen quick-freezer is slightly higher. If the gap between the freezing time and the maintenance cost of the equipment is added, the use of the liquid nitrogen quick-freezer is more advantageous. The most important thing is that this quick-freezing technology can maintain the quality of food, and this will definitely improve the quality of people's lives. With the development needs, foreign gas companies have entered the Chinese market one after another. Presumably, the price of liquid nitrogen is also cheaper, relatively more convenient, and the quality of food is guaranteed.

  Guangzhou Extreme Speed Refrigeration Equipment Manufacturer is a professional manufacturer of large scale liquid nitrogen quick freezing equipment in China. The liquid nitrogen-type quick-freezing machine produced by Guangzhou Extreme-speed Refrigeration introduces foreign advanced technology according to the different amount of freezing requirements of different products, and the freezing time only takes 3-18 minutes. In order to ensure the freezing effect, the ultra-fast cooling also has different types and sizes of quick-freezers from cabinet type to tunnel type. In order to meet the temperature requirements required by customers, each quick-freezing machine can adjust the freezing time, freezing temperature and conveying speed arbitrarily. . So why does the liquid nitrogen quick-freezer better maintain the original taste and texture of the food? The manager of Guangzhou Extreme Cooling has explained to us. The temperature of the liquid nitrogen reached minus -196 °C. When it comes into contact with food, it can get away with heat faster. Ultra-low temperature and high heat exchange rate enable true freezing. Such freezing minimizes the production of ice crystals and helps maintain the texture of the food. This also prevents the loss of moisture, almost no loss; maintains the original color, original taste and original quality of the food.

    In today's rapid development, people's lives are increasingly paying attention to the improvement of taste. In the future, the food processing industry must focus on improving the taste and quality of food, and this liquid nitrogen quick-freezing machine must also be widely used in China's food industry. Use and promotion.