Jiangmen Aquatic Goods Tunnel Freezer Fresh-keeping Project
2022-12-15
Project Year: 2020
Project Name：Type: Aquatic goods quick freezing
Client Background: The customer located in a coastal city in Guangdong Province. Their main business is quick-freezing processing of more than 40 species of imported deep-sea fish, such as Golden Pomfret, Spanish Mackerel, Hairtail, Cod and etc., and sells them to large supermarkets in the Zhujiang River Delta region. Currently they are in the critical stage of increasing production and expanding capacity, so they really focused on the quality and quantity of products. Quick freezing technology can quickly lock the protein and polyunsaturated amino acids of deep-sea fish firmly, without causing nutrient loss, freshness and quality can be well preserved, and the taste and nutrition after thawing can also maintain the best .
Critical needs of customer & CBFI Solutions
Critical Need 1: It has to be designed in strict accordance with the quick-freezing production process to meet the daily production capacity of 400kg/h and ensure quality and quantity.
CBFI Solution: Mr.Wang, an engineer in CBFI project team, has rich design experience in the aquatic product quick-freezing industry and is familiar with the quick-freezing process. The assembly line is planned for thawing, pre-cooling, quick-freezing, and ice-hanging, and corresponding equipment is equipped according to each process.
Critical Need 2: The thawing warehouse not only needs to ensure the quality and freshness of the fish, but also needs to be cost-effective
CBFI Solution: Equipped with low temperature and high humidity thawing storage. This room adopts food-grade high-quality 304 stainless steel load panels, which is fully enclosed for moisturizing and heat preservation. Equipped with a sterilization and disinfection device, it can completely remove bacteria from the air and food surface, eliminate the mutual contamination of food caused by water thawing and natural thawing, and meet the requirements of food hygiene.
Critical Need 3: The processed seafood needs to be pre-cooled, otherwise the subsequent quick-freezing time will be greatly prolonged.
CBFI Solution: Pre-cool the medium with flake ice. Flake ice is a dry and loose white flake, the ice temperature can reach as low as -8°C, it is not easy to agglomerate, has good fluidity, has a large contact area, has no sharp water chestnuts, and will not stab the surface of deep-sea fish. It is very suitable for aquatic product preservation. Use flake ice to lower the temperature of the fish to a lower temperature first to save subsequent quick-freezing time.
Critical Need 4: The center temperature of the quick-freezing equipment needs to drop to -18°C within 12 minutes, and the minimum temperature needs to reach -60°C. It can reduce manual operation and ensure the cleanliness and sanitation of food.
CBFI Solution: Equipped with a tunnel-type mesh belt quick-freezing machine, the fish can be directly and quickly frozen under low-temperature and high-speed cold air. Its wind speed, temperature and humidity can be freely controlled. Adopting microcomputer system control, the fish thawing process can be fully automated in the tunnel, mechanized production, and high processing efficiency.
Project Name：Type: Aquatic goods quick freezing
Client Background: The customer located in a coastal city in Guangdong Province. Their main business is quick-freezing processing of more than 40 species of imported deep-sea fish, such as Golden Pomfret, Spanish Mackerel, Hairtail, Cod and etc., and sells them to large supermarkets in the Zhujiang River Delta region. Currently they are in the critical stage of increasing production and expanding capacity, so they really focused on the quality and quantity of products. Quick freezing technology can quickly lock the protein and polyunsaturated amino acids of deep-sea fish firmly, without causing nutrient loss, freshness and quality can be well preserved, and the taste and nutrition after thawing can also maintain the best .
Critical needs of customer & CBFI Solutions
Critical Need 1: It has to be designed in strict accordance with the quick-freezing production process to meet the daily production capacity of 400kg/h and ensure quality and quantity.
CBFI Solution: Mr.Wang, an engineer in CBFI project team, has rich design experience in the aquatic product quick-freezing industry and is familiar with the quick-freezing process. The assembly line is planned for thawing, pre-cooling, quick-freezing, and ice-hanging, and corresponding equipment is equipped according to each process.
Critical Need 2: The thawing warehouse not only needs to ensure the quality and freshness of the fish, but also needs to be cost-effective
CBFI Solution: Equipped with low temperature and high humidity thawing storage. This room adopts food-grade high-quality 304 stainless steel load panels, which is fully enclosed for moisturizing and heat preservation. Equipped with a sterilization and disinfection device, it can completely remove bacteria from the air and food surface, eliminate the mutual contamination of food caused by water thawing and natural thawing, and meet the requirements of food hygiene.
Critical Need 3: The processed seafood needs to be pre-cooled, otherwise the subsequent quick-freezing time will be greatly prolonged.
CBFI Solution: Pre-cool the medium with flake ice. Flake ice is a dry and loose white flake, the ice temperature can reach as low as -8°C, it is not easy to agglomerate, has good fluidity, has a large contact area, has no sharp water chestnuts, and will not stab the surface of deep-sea fish. It is very suitable for aquatic product preservation. Use flake ice to lower the temperature of the fish to a lower temperature first to save subsequent quick-freezing time.
Critical Need 4: The center temperature of the quick-freezing equipment needs to drop to -18°C within 12 minutes, and the minimum temperature needs to reach -60°C. It can reduce manual operation and ensure the cleanliness and sanitation of food.
CBFI Solution: Equipped with a tunnel-type mesh belt quick-freezing machine, the fish can be directly and quickly frozen under low-temperature and high-speed cold air. Its wind speed, temperature and humidity can be freely controlled. Adopting microcomputer system control, the fish thawing process can be fully automated in the tunnel, mechanized production, and high processing efficiency.
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