-15 ° C to -35 ° C Ultra-low Temperature Air Blast Freezer
The CBFI Ultra-Low Temperature Air Blast Freezer is designed for rapid cooling and freezing of food, effectively locking in nutrients and enhancing quality. This low-temperature air blast freezer is essential for the long-term preservation of food, enabling rapid cooling that helps food quickly pass through the ice crystal formation zone. By preventing the formation of large ice crystals, it protects cell walls and preserves the original taste and texture of food. With a temperature range of -15°C to -35°C, it is ideal for the quick freezing of food, pharmaceuticals, and other sensitive items, ensuring efficient preservation.
Key Features of the Air Blast Freezer
1. Prevents large ice crystals from forming between food cells.
2. Minimizes intracellular water loss, resulting in less juice loss during thawing.
3. Reduces the contact time between solutes and food tissues, minimizing concentration damage.
4. Rapidly lowers food temperatures to inhibit microbial growth and biochemical reactions.
5. Shorter freezing times enhance equipment utilization and support continuous production.
6. Customizable settings based on meat weight and desired freezing duration.
● The unit utilizes high-quality compressors and refrigeration components for reliable operation.
● Equipped with multiple safety devices for secure operation.
● Features programmable and remote monitoring controls for superior performance and ease of use.
● Factory-assembled system pipelines and electrical circuits ensure simple on-site installation.
● Compact, integrated design minimizes noise.
Air Blast Freezer Parameters
Frozen Shrimp: -28°C (25 minutes)
Cold Pangasius: -25°C (30 minutes)
Cold Salmon: -23°C (28 minutes)