Introduction

 

Freezing principle:The food in the freezing process is divided into two sections,The first stage is rapid freezing surface,under the effect of pulse vibration device,the foods particles is not sticky.The second stage can make the foods deep freeze and complete the frozen.

 

The fluidized tunnel freezer is the best choice for varies kinds of fruits and vegetable ‘s quick freezing,such as :strawberry,chips,green sword bean,cowpea,pea,hot pepper,cucumber,chestnut,corn,young garlic shoot,carrot,winner bamboo shoots,cauliflower and mushroom and so on.

 

 

Product structure and characteristics

 

◆The products are composed of input,output,insulation casing, conveying system,air cooler.,air distribution system and electric control system.

◆Nice air distribution system could make foods fluidized so that easy to be frozen individually. Whole sealing chamber reduces cooling lost and save energy. The machine meets international food safety requirements.(HACCP license).

 

◆Special pulse vibration device design,can avoid adhesion phenomenon.When we separate each food particles, the surface of food is in good condition and can’t affect the product quality.

 

◆PU board is made of double stainless steel,SUS304.The heat preservation effect is strong.There is a maintenance passage in it,which makes the inner passages of equipment spacious.The door is double seal with heater and can avoid cold loss effectively.

 

◆The design of the evaporator fin space changing group can ensure large face area,short return air distance,high efficiency cold air and not easy to frost.The equipment can work continuously for a long time.

 

◆The fan is totally enclosed moistureproof waterproof motor low temperature fan protection level IP55.Meet the requirements of food safety and hygiene.

 

◆The operation control can choose to use the automatic/manual operation mode.The electric components are supplied by internationally renowned manufacturers,and the stainless steel waterproof control box is designed in conformity with the requirements of the food processing workshop.