[Quick frozen type] Quick frozen vegetables
[Case Introduction]
The customer is located in Gansu, China. The unique geographical and climatic conditions, abundant sunshine, and large temperature difference between day and night provide an ideal growth environment for vegetables. Let customers focus on vegetable deep processing and cold chain warehousing to enhance the added value of agricultural products.
With the growth of market demand and the expansion of enterprise production capacity, customers have launched the second phase construction project and put forward higher requirements for the quick freezing process: high efficiency, energy saving, high degree of automation, and strict food safety standards.
CBFI conducted a detailed on-site investigation and technical docking in the early stage, tailored a complete vegetable quick freezing solution based on the customer's raw material characteristics, production requirements, and workshop layout - providing "one-stop service" from equipment installation to operation training, ensuring the customer's rapid production. And flexibly adjust according to different product needs of customers, adapting to different product production lines. Assist customers in breaking through seasonal and regional limitations and exporting high-altitude vegetables to high-end markets worldwide.
[Equipment Configuration]
·Type: Tunnel quick freezing equipment
·Capacity: 2000KG/hour
·Material: 304 stainless steel (corrosion-resistant, easy to clean, in compliance with GMP standards)
·Temperature control accuracy: -35 ℃ ultra-low temperature environment, ensuring that the center temperature of vegetables is ≤ -18 ℃
·Automated design: intelligent temperature control system+PLC remote monitoring, supporting 7 × 24-hour continuous production
·Applicable products: broccoli, cabbage, cabbage, cauliflower, baby cabbage, etc
[Process Flow]
1. Pre treatment and cleaning: Freshly picked vegetables undergo three processes of selection, transportation, and cleaning to remove impurities;
2. Blanching enzyme inactivation: Blanching with high-temperature steam or hot water effectively inactivates enzyme activity, maintaining color and flavor;
3. Cooling and draining: After blanching, the vegetables are quickly cooled and the surface moisture is drained;
4. Core quick freezing: The materials are evenly spread into the tunnel type quick freezing machine for continuous rapid freezing, effectively inhibiting microbial growth and maintaining the crispy and tender taste and color of vegetables.
5. Packaging and warehousing: After quick-freezing, the products are directly sent to the packaging line, and then either stored in the cold storage or shipped to the market.
[Project Achievements] Efficiency increased by 40%, quality soared to new heights
✅ Doubling production capacity: The daily processing capacity reaches 48 tons, which is 40% higher than traditional quick freezing equipment and perfectly meets the needs of the second phase expansion.
✅ Quality assurance:After quick freezing, the vegetables do not clump, change color, or freeze, and the degree of reduction after thawing reaches over 95%.
Improved nutrient retention rate: The loss rate of key components such as VC and chlorophyll has been reduced to within 5%.
✅ Cost optimization:304 stainless steel has strong corrosion resistance, extending the lifespan of equipment to over 10 years.
