one、 Main technical indicators of liquid nitrogen quick freezer (single door):
1. Refrigerant: liquid nitrogen;
2. Working temperature range: room temperature -190 ℃;
3. Spray cooling method: multi-point atomization spray;
4. Cooling rate: ≤ 30 ℃/min (empty box operation);
5. Temperature control method: intelligent control;
6. Power distribution specification: AC380V/50Hz (220V can also be selected);
7. Overall power consumption: ≤ 1.5KW;
two、 Functions and characteristics of liquid nitrogen quick freezer:
1. Material support: movable adjustable 304 stainless steel material support;
2. Refrigeration system: liquid nitrogen vaporization evaporative refrigeration system, pneumatic solenoid valve temperature drop, frequency conversion speed regulation double fan cycle refrigeration;
3. Equipment insulation: the insulation layer is polyurethane foam insulation, with a thickness of 150 mm, good insulation performance and safety;
4. Equipment system: liquid nitrogen circulating atomization spray system with German imported technology;
5. Air cooling cycle: high-power fan equipped with reinforced axial flow fan, adjustable wind speed, fast and uniform cooling speed;
6. Equipment control: touch screen+PLC automatic program control system, easy to learn input, intuitive and reliable control, with temperature monitoring and alarm functions to ensure the safe operation of equipment and processes;
7. Equipment maintenance: easy to clean, easy to maintain, long service life and low consumables design;
8. Due to the rapid freezing process, food that has been frozen by this machine can maintain its color, aroma, taste, and nutritional value to a large extent before processing. Reduce moisture loss, reduce losses, and do not reduce weight. The time to pass through the ice crystal formation zone is about 3-9 minutes, and the ordinary freezing takes about 90 minutes or more. Because quick freezing can freeze the colloidal bound water and free water in cells and the free water in cell gaps into countless fine and uniform ice crystals at the same time, the cell tissue will not be damaged, so the food can be largely restored to the original fresh state and original nutrients after thawing.

    The dry consumption of frozen food is low. Food frozen with conventional freezing devices has a dry consumption rate of about 3% to 6%, while frozen with liquid nitrogen freezing devices can be reduced to about 0.25~0.5%, which is particularly important for higher priced foods.