FAQs

Q1:What is quick freezing?

Quick-frozen generally refers to using the modern freezing technology to freeze the food center temperature below the freezing point, and form all or most of the water in the food ice crystals as tiny and uniform as possible.

The freezing time of quick freezing should be finished in 20 minutes, which is the shorter time the better quality of frozen food. As the quick freezing creates tiny and uniform ice crystal which won't damage the cell structure to the food, that means barely water loss when melting, the taste, favor, and nutrition could be kept well also.

Q2:What is ice crystal?

Crystalloid molecule condensed of aqueous vapor below zero centigrade called ice crystal.

Nearly 80% water will be frozen into ice in the temperature range from -1℃ falls to -5℃, which called Zone of maximum ice crystal formation.

Q3:What is the effect of ice crystals on food during freezing?

Research shows this “critical zone” is the time period for ice crystal growth.  Unfortunately, large ice crystals can ruin product quality by drawing moisture out of the plant tissue, causing plump tissue cells to shrink or collapse.  In order to ensure the best possible quality, we must freeze food with liquid nitrogen individually quick frozen equipment very quickly so that they spend as little time as possible in the critical zone where ice crystal growth causes severe damage.

Q4:What is drip loss?

Drip loss is the phenomenon in unfreezing that the ice crystal-melt inside of the food could not be absorbed by the cell but coming out as water.

The major reason for drip loss is ice crystals appeared, damaged the cell tissue, and grew up in freezing.

Our liquid nitrogen individual quick freezing tunnel freezer could greatly reduce or minimize the ice crystal in the freezing process. The drip loss rate of food is only 1%~2%, which is much less than the food frozen by conventional freezer 5~10%.

Q5:What are the main factors of frozen product quality?

Water loss and moisture content are the main factors for frozen food.

The water loss led to a low moisture content of the food, as a consequence, the food surface dry consumption affects the taste, texture, appearance, and cooking processing time of food. In most instances, the best way to reduce food net loss or water loss is to reduce the temperature of food as quickly as possible.

Our conveyor freezer could greatly help on fast freezing food in minutes, even for small productivity enterprises, we also provide a small flash freezer to meet their needs.

Q6:What are the factors of good quality quick-frozen food?

1. The freezing process completed between the temperature -18℃ to -30℃ in 20 minutes freezing time.

2. The temperature of the food center falls to -18℃ or below.

3. The diameter of countless tiny ice crystals made from water in frozen food should less than 100μm.

4. Distribution of ice crystal is similar to liquid water, with no damage to the cell tissue.

5. The water that comes from the melting of ice crystal should be absorbed by the food cell rapidly without drip loss.

Liquid nitrogen fish freezing equipment just the machine which could freeze the food in 5~20 minutes, create as few as ice-crystal in the food. Therefore, the cell of frozen food will not be damage and the taste and appearance of food could be maximum maintained in the best condition.

Q7:What is nitrogen?

Nitrogen (N2) is a kind of Inert Gas - Non-Toxic，Color-Less，Odor-Less and Non-Flammable.

78% of the air is nitrogen.

We breathe in nitrogen every day, every second.

No damages to the atmospheric Ozone Layer.

Q8:What is liquid nitrogen？

Liquid nitrogen (LN2) is nitrogen in a liquid state at low temperatures (−196 °C / −320 °F).

It is a colorless, low viscosity liquid that is widely used as a refrigerant, which could be used directly on the food surface.

Q9:What is the development of the refrigeration industry and liquid nitrogen instant freezer?

With the development of the times, the refrigeration industry has become one of the measures of social-economic strength, technological level and people's quality of life. Refrigeration technology plays an increasingly important role in the fields of industry, agriculture, science and technology and national defense. With the advancement of industrial technologies such as materials, machining, motors, information and control, and testing, refrigeration technology has also developed rapidly. Nowadays, refrigeration equipment pays more and more attention to the requirements of environmental protection, food quality, and freezing efficiency.

Liquid nitrogen cryogenic instant freezer just greatly breaks the traditional quick-freezing equipment's long-freezing cycle, poor taste after quick-freezing, and low efficiency. It ensures the quality of food and improves the efficiency of quick-freezing, making it an essential equipment for food processing enterprises.

Q10:What are the benefits of a liquid nitrogen industrial flash freezer?

One of the most important benefits a liquid nitrogen flash freezer brings is locking in freshness of produce. Our solutions allow companies to keep food fresh for a longer storage time. This is because it slows down the natural decaying process and inhibits bacterial activities that happens in all meats, fish, poultry, fruits and vegetables.

The liquid nitrogen blast freezing technique can be used to preserve essential nutrients found in food, making your produce fresher and healthier.

Q11:How liquid nitrogen iqf tunnel freezer maintains food better flavor and texture?

Liquid nitrogen temperature can reach minus 196 degrees Celsius. When LN2 contact food directly, gasification will be able to take heat away instantly. The ultra-low temperature and high heat exchange rate achieve real quick frozen. The rapid freezing process generating the smallest ice crystals, and helps maintain food texture. This also prevents water loss and almost no loss.

Q12:Why our liquid nitrogen iqf frozen machine can freeze food extremely quickly?

Thanks to the extremely low temperature -196℃ characteristic of LN2, it could absorb the heat from the food instantly when it contacts food directly, then convert it into nitrogen gas.

Blast Frozen Tunnel Machine used liquid nitrogen as cryogen to freeze food in general 5 ~ 20 minutes, to reach the center temperature of food below -18℃ very fast for long storage time. It could be widely used in meat and poultry foodstuffs, baked products, fruits and vegetables, aquatic products, and various prepared dished.

Q13:Will such a fast freezing time is frozen by an industrial freezer affect the quality of frozen products?

The minimum moisture loss is the key to the best food quality and value. Especially for high value-added products is even more so.

It is precisely because of the rapid freezing time of the large industrial freezer, freezing process quickly passes through the ice crystal belt to maintain the distribution of water in the food without destroying the cell structure or water loss, thus maintaining the original flavor of the frozen food.

The obvious conclusion is the quality of quick-frozen food using our industrial freezer is much higher than that of a traditional quick-freezer.

Q14:Why liquid nitrogen as a cryogen is much better than ammonia or Freon?

- Liquid nitrogen is an extraordinarily low-temperature cryogen on the Earth.

- Fast freezing produces tiny ice crystals and without damaging the structure of cells.

- Increase the capacity of products without losing water of cells and preserve the texture, color and tastes.

- Less Investment

- Greatly Fast Freezing calculated by minutes.

- Less space needed.

Q15:What are the special benefits of quick-frozen food by using a liquid nitrogen tunnel instant freezer?

- The freezing speed is very fast, and the food staff will not be spoiled by waiting for a long freezing cycle.

- The moisture and quality of food are completely preserved.

- Completely retain the nutritional value of food.

- Frozen food is safer and closer to the original taste of the ingredients.

Q16:Why we choose an individual quick freezing freezer instead of the conventional freezer?

Q17:How are the capital investment and operating costs compared to the traditional freezers?

It is obvious that the operating cost for traditional freezers is lower, but the initial capital investment is much higher. The operating costs of liquid nitrogen food freezer machines will be far lower than traditional freezers. Enterprises prefer to choose our blast freezer machine instead of traditional freezer, not only the lower cost but also for higher food quality and larger freezing yield.

Q18:How does the labor cost of our cryogenic freezer compare to the traditional equipment?

Because of the big volume and complex structure, traditional freezing equipment needs more people to clean. Maintenance requirements are also higher and need a highly skilled maintenance person. Compared to the traditional freezer, the structure of liquid nitrogen cryogenic freezer liquid nitrogen as refrigerant is simpler, it could be clean directly by water, and no needs for engineer maintenance.

Q19:Is liquid nitrogen harmful to the human body? How do we need to protect ourselves when using the LN2 Freezer?

Liquid nitrogen and nitrogen are non-toxic, 78% of the air is nitrogen. Therefore, liquid nitrogen can directly contact food.

The nitrogen exhausted from the exhaust port is non-toxic and incombustible, but it can make people suffocate in a limited area without proper ventilation. Inadequate oxygen inhalation can cause dizziness, loss of consciousness, and even die. Therefore, even a small cryogenic freezer shall be used in a well-ventilated environment and well ventilation must be ensured.

In addition, attention should be paid to prevent frostbite from direct contact with liquid nitrogen when operating a liquid nitrogen rapid freezer.

Q20:Which kind of food could be frozen by liquid nitrogen freezer？

As the working temperature and freezing time is adjustable, the liquid nitrogen freezing machine can be widely used for quick-freeze sea foods, meat, cakes, cooked wheaten foods, fruits and vegetables, and other foods.

Q21:How does a liquid nitrogen blast freezer for chicken work?

When liquid nitrogen (LN2) vaporizes or gasifies, it absorbs the heat of the chicken efficiently and instantly. The vaporizing-spraying system pushes the vaporized nitrogen all around the goods directly with a high velocity, to reduce the temperature of products as quickly as possible.

Liquid nitrogen instant quick freezer is a kind of blast or shock freezers that uses liquid nitrogen (LN2) as the cryogen to freeze large quantities of goods very quickly.

The gasification process itself absorbs heat instantly and efficiently, with no need for extra power.

Q22:What is the recommended inlet temperature of the product in the liquid nitrogen quick freezer?

In order to save liquid nitrogen and avoid surface cracks caused by excessively long freezing times, we recommend users to put the food into the cabinet quick freezer at room temperature.

If the food stuff is prepared food after cooking, or the fruit and vegetable with high field temperature, we recommend clients to use our patented pre-cooling and energy-saving double-door quick-freezer or four-door quick-freezer to maximize energy utilization and reduce food temperature without increasing costs

Q23:Can fragile food be frozen in liquid nitrogen iqf quick freezer?

Because of the characteristics of Iqf tunnel quick freezer design and product processing, cryogenic food freezing equipment is considered to be the most suitable machine for fragile food freezing and lots of berries are included. As very short freezing time, enterprises have enough time for freezing, so that fragile food does not need to be placed very closely, prevent the damage of fragile in the freezing process.

Q24:Packing the food before freezing or after freezing?

In general speaking, it will be ok that packing the food before freezing or after freezing. Freezing the food with the package, the freezing time will be a bit longer and the more liquid nitrogen consumption. Customers can choose to pack before or after quick-freezing according to the characteristics of the food. For better preservation of seafood, we recommend packing the food after freezing and ice glazing.

Q25:Why choose our liquid nitrogen food freezer?

The fresh efficiency of food frozen by cryogenic food freezer is more than 3 times faster than that of traditional preservation, and the total investment in cryogenic food freezer is 30% less than that of traditional freezer investment. The ice crystals formed by the food materials processed by the industrial food freezer are very small, which can quickly retain the moisture and nutritional value of the product, so that the production efficiency, quality, and nutritional value of the product can be greatly improved.

Q26:How to choose a suitable liquid nitrogen tunnel blast freezer?

When building food freezing lines, we will suggest clients for full consideration of available space, production capacity range, packing of food, installed in existing processing lines. Especially for seafood, for better storage, it generally needs ice glazing processing lines in addition to the seafood blast freezer

Our engineers will advise the most suitable solutions for clients, even for the customized sizes of large blast freezer or small blast freezer according to the client’s case.

Q27:How to install the liquid nitrogen small IQF machine?

As no compressor unit and simple structure for our IQF machine,the installation will be very simple, most the clients could install it by a qualified electrician local according to our operation manual delivered along with the machine.

On-site installation services for clients are also available. The transportation and boarding expenses of engineers shall be responsible for the clients.

Q28:Is the machine easy to operate？

With patented user-friendly operating system design, users can operate the equipment easily without professional training. The function of "recipe" and "multi-stage temperature control" can be customized according to user requirements, which is convenient for users to save parameter Settings for different kinds of food and further simplify the operation process.

We design the system with ease of operation in mind. Our goal is to enable customers to quickly operate the equipment without having to read the complicated instructions and to complete all the operation settings in one interface.

At the same time, 24 hours after-sales service system, quickly for users to answer the problems encountered in the operation.

Q29:Is it easy to move the equipment?

The bottom of the cabinet-type machine and the tunnel-type machine are equipped with wheels for easy movement and plant relocation.

Q30:Is the tunnel shock freezer easy to move after installation?

In order to adapt to the rapid development of the food industry today, manufacturers often need to adjust their production line layout. The tunnel shock freezer is much easier to remove than traditional freezers, and it is very convenient for the second-time layout. The tunnel shock freezer can be reinstalled and positioned according to the new production layout in a very short time.

Q31:Can the exhaust nitrogen gas be recycled?

All our industrial liquid nitrogen blast freezers, including two doors and four doors blast freezers, comes with the “Pre-Cooling & Energy-Saving” function which is our PATENT design and is used to recycle the exhaust nitrogen gas. The exhaust gas can be discharged into the adjacent freezing cabinet to pre-cool the food WITHOUT additional consumption of liquid nitrogen. Users can choose to activate or deactivate this function freely according to their needs.

Q32:Can the liquid nitrogen quick freezing equipment operate 24 hours a day?

In theory, our iqf equipment can run uninterrupted for 24 hours, but in order to improve the operating efficiency of the quick freezing equipment and save liquid nitrogen, under normal circumstances, we recommend that the equipment run continuously for 8-12 hours and defrost with clean water.

Q33:How to defrost foods frozen by iqf liquid nitrogen freezer?

Generally speaking, it is the same way for thawed food frozen by liquid nitrogen freezer and conventional freezer. They could be defrosted at room temperature, heated thawed, cold water thawed (with packaging).

Q34:Does the liquid nitrogen fast freezer need to defrost regularly? What are the ways to defrost?

a. Air Convection Defrost

Run the circulating fan only, and use the air convection to melt the frost inside the machine.

b. High-Pressure Gas Defrost

Use the high-pressure gas of the air pump to blow off the frost in the equipment.

c. Water Mist Defrost

When the temperature inside of equipment rises to 0℃~10℃, spraying by a high-pressure water gun or a water gun with spray function to remove the frost.

Q35:What if the customer is not familiar with the product import process?

We have been engaged in liquid nitrogen iqf freezer export for more than 20 years, have rich experience in overseas shipments, and have long-term cooperative freight companies. We can provide EXW, FOB, CFR, CIF, DDU, DDP trade terms quotations according to customer requirements.

If the customer is not familiar with the import process, we generally recommend that the customer chooses the DDP trade terms, we can arrange delivery to the door, and leave all operations to us after payment.

Q36:What if the liquid nitrogen iqf tunnel equipment fails?

Generally speaking, the failure of our iqf quick freezing tunnel equipment will not affect the client's use. Our operation manual has solutions for simple failures.

For other failures that are not listed in the operation manual, please contact your sales representative immediately. We will solve the problem by telephone, video call, and maintenance guidance documents within 24 hours. We can also appoint engineers to repair the blasting tunnel equipment at the user's local.