CBFI quick freezing machine is a high-end quick freezing equipment designed specifically for the fruit and vegetable freezing industry, especially for the processing needs of easily discolored fruits and vegetables such as edamame pods, peas, and green beans. With 20 years of industry experience, we deeply analyze user pain points, from temperature control accuracy, process adaptability to customized services, comprehensively optimize production processes, and help buyers reduce losses and enhance product added value.
Core advantage: Solve the problem of discoloration of edamame and ensure product quality
1. Precise temperature control system
• Temperature range: -35 ℃ to -40 ℃ (adjustable), suitable for the freezing needs of different fruits and vegetables.
• Fluctuation range: ± 1 ℃ (industry standard ± 3 ℃), to avoid cell rupture or freeze-thaw phenomenon caused by excessive temperature difference, especially for enzyme activity inhibition in edamame pods, reducing browning.
• Segmented temperature control design: supports independent control of the cooling zone and quick freezing zone after blanching, accurately matching the "blanching → cooling → quick freezing" process chain.
2. Lock Fresh Core Technology
• Rapid freezing technology: using a combination of liquid nitrogen spray and cold air circulation process, the freezing time is shortened to 8-12 minutes (traditional equipment requires more than 20 minutes), maximizing the preservation of color and nutrition.
• Dynamic airflow field: Built in vortex air guide plate ensures uniform cooling of the material surface, avoiding local supercooling or residual hot spots, and solving the problem of yellowing of the skin of the pods.
3. Process compatibility design
• Modular bleaching pretreatment area: equipped with a stainless steel sandwich water tank, temperature controllable (90-98 ℃), and support for pH adjustment (such as adding citric acid for color protection).
• Improved cooling efficiency: Integrated air and water cooling dual system, reducing cooling time from traditional 40 minutes to 15 minutes, avoiding enzymatic browning caused by residual heat after blanching.
4. Intelligent management
• Touch screen control panel: Real time monitoring of temperature, humidity, and flow parameters.
• Fault warning system: Notify critical component maintenance needs 30 minutes in advance to reduce downtime risks.
Components and customized services
1. Analysis of core components
• Liquid nitrogen spray head: made of low-temperature resistant stainless steel material, supporting angle adjustment (0 ° -45 °) to ensure uniform spraying.
• Conveyor belt system: food grade mesh chain structure, surface rust prevention treatment, customizable mesh spacing (suitable for small particles or whole pods).
• Insulation layer: polyurethane foam+aluminum foil wrapping, thermal conductivity ≤ 0.022W/(m · K), reducing energy loss.
2. Customized options
• Capacity adaptation: Adjust the length of the conveyor belt and cooling power based on the daily processing capacity (such as 500kg/day or 5 tons/day).
Highlights of Process Technology
1. Freeze curve optimization
• By tracking temperature changes in the material center through built-in sensors, a freezing curve is automatically generated and compared with historical data to ensure optimal processing parameters for each time.
2. Anti corrosion design
• The inner liner is made of 304 stainless steel, and the welding points are polished to avoid friction damage when the pods come into contact with the metal.
• Acid and alkali resistant coating, adapted to changes in the pH value of the bleaching solution.
CBFI freezer is not only a device, but also a complete solution for vegetable processing. Control discoloration and lock in quality from the root, helping you establish a differentiation advantage in the fierce frozen food market.
