Liquid Nitrogen Chest Mesh Belt Tunnel Freezer 400kg/H 600kg/H Meatfish Fish Fillets

Product description

Why is liquid nitrogen freezing better than ammonia or freon?

Whether it is meat, vegetables or baked goods. There is a good reason for this: the longer the freyezing process, the longer it takes for the water molecules in the food to get together to form large ice crystals. They can pierce cell membranes and destroy tissues, causing frozen food to lose its shape and structure, but also lose vitamins, nutrition and flavor.

* No need for hours, freezing time is calculated in minutes and seconds-liquid nitrogen is one of the coldest refrigerants in the world.

* The rapid cooling makes the ice crystals smaller, which can reduce the damage to the food cell structure, thereby improving the quality of the product.

* Improve product yield - reduce food dehydration and dry loss, improve the texture, color and taste of frozen food.

* Low investment.

* Ultra-low temperature liquid nitrogen freezing can reduce the equipment footprint.