Chicken feet, as a high collagen, thin skinned and bone thin food ingredient, have extremely strict requirements for freezing technology. Traditional freezing equipment, due to its slow cooling rate, forms large ice crystals inside cells, puncturing the cell wall and causing juice loss and skin cracking after thawing, seriously affecting the selling point and taste.
The frozen chicken feet that can truly withstand the test of the market must pass through these "invisible checkpoints":
** * Product related * *: Individual integrity, natural color, no cracking or peeling, full form.
*Ice Clothes Pass: The ice clothes are thin and uniform, which can effectively prevent air drying without excessively increasing weight, ensuring a high yield after thawing.
*Taste Control: Even after thawing, it can still fully restore the fresh and tender texture of the meat, meeting the strict requirements of catering customers for "chewiness".
**The breakthrough of CBFI lies not only in "freezing", but also in "freezing well"**
Faced with common challenges in this industry, CBFI has developed a comprehensive solution for poultry by-products based on the practical experience of multiple successful projects in China. The core lies in upgrading quick freezing from a simple process to a system engineering that affects the whole world.
**1. Core technology: precise temperature control, locking in "appearance" and "connotation"**
The double helix quick freezing technology adopted by CBFI is not uniform. The key lies in the precise control of wind speed, wind pressure, and temperature, so that the chicken feet are in a "micro suspended" state on the conveyor belt, achieving rapid deep freezing below -35 ℃. This rapid freezing causes the water inside the chicken feet to form countless fine ice crystals, like putting a protective coat on the cells, perfectly solving the stubborn problems of cracking and juice loss.
**2. Cost Intelligence: From "Energy Consuming Major" to "Energy Saving Expert"**
The quick freezing line is one of the key energy consumption points in the workshop. In the early planning stage of CBFI's plan, "full lifecycle energy consumption" was included as a core consideration. By adopting efficient variable frequency compressors, optimizing heat exchanger design, and intelligent defrosting systems, the power cost of equipment operation has been effectively reduced.
In addition, reasonable factory layout and insulation design suggestions can reduce the loss of cooling capacity and further save customers money.
**3. Efficiency improvement: automation reduces manpower, stability increases efficiency**
The labor cost continues to rise, and the problem of difficulty in recruiting workers is becoming increasingly prominent. CBFI's automated quick freezing solution minimizes manual intervention from the feeding and quick freezing of chicken feet to the pre packaging process. This not only reduces labor costs and management pressure, but also avoids quality fluctuations caused by unstable human operations.
The role of CBFI goes far beyond providing a quick freezing equipment. They go deep into each customer's workshop, understanding their specific product structure, production capacity requirements, and cost models, playing the role of "frozen art enthusiasts".
*For customers who specialize in catering channels, they focus on how to maximize the preservation of the original taste and shape of chicken feet through optimal ice jacket control technology and freezing curves.
*For cost sensitive downstream market customers, they focus on optimizing the entire solution to help customers achieve the lowest comprehensive cost while ensuring basic product quality.
In today's market, a frozen chicken paw that satisfies multiple distributors must have found the best balance between appearance, cost, efficiency, and stability. What it reflects behind it is no longer a single freezing technology, but a company's profound understanding of the food industry, precise grasp of customer pain points, and sincerity in jointly enhancing the value chain value.
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