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1. The freezing temperature of 1.IQF Freezing reaches -196℃, which can take away heat faster when it is contacted with food. This ultra-low temperature and high heat exchange rate realize real rapid freezing. This rapid freezing produces the smallest ice crystals and avoids the formation of large ice crystals between cells.



2. Water loss is prevented and no loss is achieved; The original color, taste and quality of food are maintained. Reduce the extravasation of intracellular water, and the juice flow will lose less when thawing.



3. The contact time between concentrated solute and food tissue, colloid and various components in cell tissue is significantly shortened, and the harmfulness of concentration is reduced to a minimum.



4. The food is rapidly reduced below the temperature of microorganism growth activity, which is beneficial to resist or kill the growth of microorganism and its biochemical reaction.



5. Aquatic product quick freezing equipment: quick freezing (only a few minutes to more than ten minutes) with high efficiency and low operation cost, greatly shortens the time for products to go on the market, and enterprises do not need to store a large number of products.



6. Due to the adoption of ultra-low temperature freezing technology, the product can be completely and effectively disinfected and sterilized during quick freezing. After quick freezing, the product can be directly refrigerated in a refrigerator at-25 DEG C without worrying about bacterial reproduction attached to the food and damaging the food.



7. Simple operation greatly reduces labor and skill requirements for operators, and saves cleaning time. The maintenance cost is low.



8. The short residence time of food in Quick Freezing Equipment is conducive to improving the utilization rate of equipment and continuous production. Most food starts to freeze when the temperature drops to -1℃, and most ice crystals form between-1℃ and-5℃. This stage is called the highest ice crystallization stage. Liquid quick freezing can greatly shorten the freezing time at this stage and can remove this part of heat at the fastest speed, which is of great significance to improve the quality of quick frozen food.