In the aquaculture industry, freezing processing is a key link in ensuring fish quality and extending shelf life. Traditional freezing methods such as air cooling or indirect cooling often face problems such as slow cooling rate, poor temperature uniformity, and damage to food structure caused by excessive ice crystals, resulting in high rates of seafood loss.
If fish are not cooled down in a timely manner after fishing, they are prone to spoilage due to enzymatic reactions and microbial growth. The traditional freezing process has the following defects:
1. Slow cooling rate: Air cooling takes several hours to lower the central temperature of fish to below -18 ℃, resulting in uneven ice crystal formation, damage to cell structure, and dried meat after thawing.
2. High energy consumption: Relying on long-term operation of the compressor for refrigeration, the unit energy consumption is 2-3 times that of modern equipment.
3. Low utilization rate of ice cubes: Indirect refrigeration relies on ice packs or freezers, and the contact area between ice cubes and fish is small, requiring frequent replacement and low efficiency.
4. Quality risk: Due to temperature fluctuations, local frostbite or overheating may occur, affecting food safety and product value.
These issues directly increase the cost of losses in the aquaculture industry, especially for offshore fishing and large processing plants, which urgently require more efficient freezing technology.
The core technology of CBFI (Icesource) 10 ton direct cooling ice block machine
This device uses the principle of "direct contact cooling" to directly contact ice cubes with fish, achieving rapid and uniform cooling. Its technical highlights include:
1. Efficient ice making and precise temperature control
· 10 tons of large capacity ice production: can produce 10 tons of ice blocks per day, meeting the high-frequency freezing needs of large fishing boats or processing plants.
· Ultra low temperature ice making from -35 ℃ to -50 ℃: Through a multi-stage cascade refrigeration system, the core temperature of the ice block is ensured to be stable, and heat can be quickly dissipated when in contact with the fish body, reducing freezing time to one-third of traditional processes.
· Ice customization: The size of ice bricks can be selected according to the specifications of the fish to avoid crushing damage to the fish body caused by large pieces of ice.
2. Directly trigger rapid freezing
Unlike traditional air cooling, ice cubes come into direct contact with fish surfaces, increasing thermal conductivity efficiency by over 300%. For example, 3kg of cod requires 4 hours to cool down to -18 ℃ in traditional methods, while direct freezing technology only takes 40 minutes, significantly reducing the "cold loss" time.
3. Automated control
Automatic shutdown and warning: When the ice inventory is sufficient or the temperature meets the standard, the system will automatically shut down; If the sensor detects an abnormality (such as a compressor failure), an alarm will be triggered immediately.
Modular design: supports linkage with cold storage and conveyor belts to achieve "ice fish" mixed transportation, reducing manual intervention.
4. Energy saving and environmentally friendly design
By using high-efficiency variable frequency compressors and new environmentally friendly refrigerants, energy consumption is reduced by 40% compared to traditional equipment, and it meets international carbon emission standards
The practical application value in the entire fishery industry chain
1. Ocean fishing segment: the "golden 4 hours" from sea to shore
On offshore fishing boats, CBFI ice makers can make ice on site and directly cover the fish compartment, ensuring that fish are pre cooled within 2 hours after fishing.
2. Processing plant: Improve grading and packaging efficiency
At the aquatic processing plant, ice blocks and fish are transported synchronously to the freezing tunnel, achieving simultaneous transportation and quick freezing.
• Improved freezing efficiency
• The ice grain size is reduced to below 0.1mm, and the water retention rate of fish meat is increased by 25% after thawing;
• Reduce labor costs and avoid the inefficiency of manual sorting of ice blocks.
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