As a traditional Chinese delicacy, baozi's soul of "thin skin, tender filling, soft and juicy" is easily disintegrated during the freezing process. Traditional quick freezing equipment often suffers from two fatal defects due to insufficient refrigeration efficiency:
1. Peeling and hardening of dough: Traditional single screw quick freezing machines take 90 minutes to lower the center temperature of the buns to -18 ℃. Prolonged low temperature can cause aging of the dough starch, forming an irreversible "embrittlement reaction";
2. Nutrient loss of filling: High moisture filling such as meat juice or bean paste forms large ice crystals during slow freezing, piercing the cell wall. After reheating, the juice loss rate reaches over 30%.
The Breakthrough of CBFI: Evolutionary Theory from "Uniform Freeze" to "Precise Freeze"
Three technological innovations have been designed for the characteristics of steamed buns in the CBFI system:
1. Double helix "vortex cooling" structure
The internal spiral track of the equipment adopts an "S" - shaped dual channel design, and the buns are forced to rotate 270 ° during transportation. Combined with a -45 ℃ low-temperature circulating airflow, achieve "molecular level synchronous quick freezing" of the dough and filling:
The surface of the dough comes into contact with ice sheets (only 1.5 millimeters thick) to form a protective layer, reducing the rate of water evaporation by 60%;
The center temperature of the filling stabilizes to -18 ℃ within 30 minutes, which is three times faster than traditional equipment. The ice crystal size is controlled below 5 microns, perfectly avoiding the critical point of cell rupture.
2. Intelligent "breathing valve" system
Install a micro air valve array at the top of the quick freezing channel to monitor the humidity and pressure inside the buns in real time. When the surface temperature of the dough is detected to be below -10 ℃, the air valve is automatically opened to release "preservation gas", which suppresses browning reaction while maintaining the moisture content of the dough in the golden range of 58% -62%.
3. Customized "ice film attachment" technology
According to the thickness of the bun skin (usually 2-3 millimeters) and the type of filling, the ice slicer can intelligently generate ice crystals in different shapes:
• Meat filled buns: The ice film is fine needle shaped and locks in the juice deep into the folds;
Bean Paste Bun: Made with honeycomb shaped ice flakes to prevent the filling from overflowing due to pressure.
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