☰ Quick freezing system
Overview of the Plan
Cell level freshness locking, redefining industrial quick freezing efficiency
☰ Industry pain points
·Traditional freezing techniques lead to the rupture of food cells, resulting in severe nutrient loss after thawing, with a blood loss rate as high as 20% -30%;
·High energy consumption and low efficiency make it difficult to meet the high standard requirements of modern food processing.
☰CBFI Quick Freezing System Solution
·The technical core adopts gradient temperature control algorithm, anti adhesion duct design, and intelligent IoT monitoring system to achieve precise temperature control from -40 ℃ to -18 ℃;
·Applicable scenarios: food processing (meat and poultry, aquatic products, baking, rice and noodles, fruits and vegetables, pre made dishes, ice cream, hot pot ingredients);
·The thawing rate of blood drops by 50%, locking in the original flavor and nutrition of the ingredients;
·Reduce energy consumption by 30%, helping enterprises achieve green production;
·Support customized solutions to meet the quick freezing needs of different industries and scales.
Service Introduction
Full lifecycle services
Pre sales consulting industry consultant 1-on-1 service; Supporting BIM design during sales, serving installation teams in over 170 countries and regions worldwide; After sales support, LOT remote monitoring, real-time warning of equipment abnormalities, providing preventive maintenance suggestions, and online remote technical service team support.
☰ Industry customized services
·Meat and poultry industry: Adopting a double spiral freezer and anti adhesion air duct design to solve the problems of uneven freezing and blood loss of large food ingredients, quickly locking the center temperature of fresh food to -18 ℃, and reducing the thawing blood rate by 50%;
·Aquaculture industry: Rapid freezing to -14 ℃ in 7 minutes is achieved through a saltwater freezer, and fluidized freezing technology ensures the integrity of shrimp, scallops, and other particles, increasing heat transfer efficiency by 20%;
·Fruit and vegetable granules: By integrating suspension freezing technology with automated production lines, the color and nutrition of ingredients are maintained without sticking.
Advantages of the plan
☰Leading technology, locking freshness more efficiently
·Gradient temperature control algorithm, precise control of freezing curve, avoiding food cell rupture, and reducing thawing blood water rate by 50%.
·Anti adhesion air duct design, with low-temperature and high-speed airflow concentrated on the surface of food ingredients, increasing heat transfer efficiency by 20%.
·Intelligent IoT monitoring, constantly monitoring equipment operation status, automatically optimizing energy consumption, and reducing operating costs.
☰Factory production advantage, more reliable quality
·A modern production base with a 30000 square meter factory equipped with high-precision machining, sheet metal, refrigeration systems, and assembly workshops ensures the accuracy and durability of the core components of the equipment.
·Advanced production technology, using laser cutting, CNC machining, intelligent mechanical welding and other technologies, the inner wall of the equipment is smooth and free of welding slag, meeting food grade hygiene standards.
·Strict quality inspection system, each equipment undergoes precise testing and pressure testing before leaving the factory to ensure stable and reliable performance, with a failure rate lower than the industry
☰ Flexible customization and wider adaptability
·Modular design
01. Expand on demand for more flexible investment
Strict quality inspection system, each equipment undergoes precise testing and pressure testing before leaving the factory to ensure stable and reliable performance, with a failure rate lower than the industry;
02. Quickly adapt to production line adjustments
The modular structure supports seamless integration with existing production lines. When food factories add new categories (such as shifting from meat and poultry to pre made dishes), only some modules need to be adjusted, reducing the transformation cycle by 50%;
03. Maximizing Space Utilization
The compact module design is suitable for the site limitations of small and medium-sized factories. For example, a baking company has achieved a 30% reduction in space costs by combining modules and adding new speed freezing lines in the existing workshop.
04. Convenient maintenance, reducing downtime losses
A single module operates and maintains independently, and can quickly replace spare parts in case of failure, avoiding complete machine shutdown and ensuring continuous production needs for customers.
·Industry exclusive solutions
We provide customized solutions for eight major food processing fields, including meat and poultry, seafood, baking, and pre made meals.
·Professional installation and testing
A team of certified engineers is responsible for equipment installation, strictly following pressure vessel specifications to ensure safety and compliance; After installation, conduct comprehensive pressure testing, leak detection, and performance debugging to ensure stable and efficient operation of the equipment; Provide detailed acceptance reports and operational training to help customers quickly master equipment usage and maintenance skills.
