Project Overview
Innovations in Efficient Freezing and Glazing Technology for Chicken Claw Storage and Value Enhancement
1. Design of 1500kg/h Straight-In, Straight-Out Dual Spiral Freezer: Tailored to production requirements, this compactly designed dual spiral freezer maximizes space utilization while delivering superior freezing performance. It can rapidly reduce the core temperature of chicken claws to below -18°C, effectively locking in nutrients and preserving the fresh, delicious texture.
2. Post-Freezing Glazing Treatment: After freezing, the chicken claws are processed through an ice glazing machine, achieving a glazing coverage rate of 20%. This enhances the product's freshness and extends its shelf life.
3. Equipped with -30°C Low-Temperature Re-Freezing Machine: The system includes a low-temperature re-freezing machine capable of handling 1500kg/h, further ensuring product quality and enhancing its market value.
4. Enhanced Product Storage and Market Competitiveness: This solution not only guarantees efficient storage and preservation of chicken claw products but also significantly boosts their market competitiveness and added value.
Ice Glazing Machine
1. Serpentine Coil Evaporator Heat Exchanger Technology: This technology maintains the water pool temperature at 0°C, ensuring that chicken claws are quickly and evenly coated with ice.
2. Fully Food-Grade Stainless Steel Construction: The equipment is made entirely of food-grade stainless steel, which is corrosion-resistant and easy to clean, meeting food hygiene and safety standards.
3. Enhanced Preservation Effects: The glazing process enhances the freshness of the chicken claws, ensuring they retain their original moisture and texture during freezing.
4. Uniform Ice Coating: The even layer of ice not only increases the product's weight but also improves its appearance with a glossy finish, further enhancing market value and competitiveness.
Re-Freezing Machine
1. Reinforcement of Ice Coating: The re-freezing machine further solidifies and strengthens the ice coating on the chicken claws, ensuring a tight bond without any gaps. This effectively seals out air and moisture, maintaining the optimal texture, color, and nutritional value of the chicken claws during frozen storage. It also prevents thawing and spoilage issues that can occur due to temperature fluctuations during long-term storage or transportation.
