Traditional cold storage has low refrigeration efficiency and large temperature fluctuations, which causes fish meat cells to lose water and shrink within a few hours.
The core of CBFI lies in two 'secret weapons':
1. 20 ton flake ice machine: Through unique water curtain circulation technology, the thickness of ice flakes is precisely controlled at 2-3 millimeters, which is four times larger than the contact area of traditional crushed ice;
2. Straight in straight out double spiral quick freezing machine: adopting a staggered layout of upper and lower double tracks, the fish meat is always in a "suspended rotation" state when passing through the low-temperature tunnel, ensuring that the core temperature drops steadily to -18 ℃ within 90 minutes, which is 40% faster than traditional single helix equipment.
This plan reduces the cell damage rate of fish meat from 8% to 2% and reduces juice loss by 50%. It effectively locks in the freshness, sweetness, and nutrition of seafood.
In the pre cooling workshop, workers load freshly unloaded hairtail onto metal trays and push them into the working area of the ice machine. Thin as cicada wings, the ice covered the surface of every fish. The temperature control screen shows that the skin temperature of the fish has dropped sharply from 25 ℃ to 4 ℃, while traditional ice stacking pre cooling takes 1 hour to achieve this effect.
Ice flakes not only ensure close contact with fish meat, but also allow excess heat to be dissipated through the gaps between ice crystals, avoiding 'cold burns'. "
Subsequently, this batch of pre cooled hairtail was sent to the quick freezing channel. The monitoring screen of the double helix freezer shows that the tray rotates slowly in the track at a frequency of 3 revolutions per second, coupled with a strong cold airflow of -40 ℃, causing the surface of the fish meat to instantly frost. Only 40 minutes later, the central temperature monitor lights up with a green light - the number -18.5 ℃ means that the enzyme activity inside the fish cells is completely inhibited, and the nutrients enter a "dormant" state.
Traditional quick freezing machines require a straight channel of up to 20 meters, while factories can only provide a 15 × 5 meter renovation area. The design team folded the double spiral channel into a layout of two layers, combined with variable track spacing technology, reducing the equipment's footprint by 35%.
Just like the double helix structure of DNA, our design creates a circulating vortex of cold air flow in the vertical direction. "When the cold air in the upper channel sinks, it will carry the waste heat from the lower channel and discharge it, which is equivalent to installing a 'breathing valve' on the quick freezing machine. The straight in and straight out design completely abandons the middle buffer zone, allowing for precise control of production pace.
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