Salmon belongs to a kind of deep-sea fish. It is relatively large in size and has high nutritional value and therapeutic effect. Due to the large size of the whole fish, it takes 3~4 hours or longer to freeze salmon center temperature reaches -18°C or lower using a conventional freezer. In addition, long freezing time will also cause cell damage and water loss.
How can we increase productivity and maintain its nutritional value, water and freshness?
Liquid nitrogen fish tunnel shock freezer equipment can solve this big problem for aquatic product processing enterprises. The ultra-low working temperature of the liquid nitrogen fish tunnel shock freezer machine enables the food to be quickly frozen to -18°C, the freezing time is more than 5 times shorter than of the traditional freezer. Besides, it could maximum preserve the taste, nutrition, freshness of the food.
We produce two types of liquid nitrogen industrial cryogenic food freezer, cabinet-type and tunnel-type to meet different customer needs. For more information:
www.speedcryofreezer.com
