The best machine for quick freezing all kinds of fruit & vegetable and some of the seafood
Working principle:
Adopts the two stage belting structure
First, quick-cooling stage
Second, deep-freezing stage
Independently speed control system, and the speed of the two mesh belts can be changed infinitely
1. Quick-cooling stage: the food particles are to be quick cooled after entering into the blast room
The surface of the particles would frozen and reach the temperature of 0°C
Meanwhile, with the help of the striking chain, the particles would neither stick together nor sticker on the stainless steel mesh belt
2.Deep-freezing stage: food is to be moved on a stainless steel mesh belt, the foodstuff layer loosens with the increasing of the airflow
Some of the foodstuff particles become floating(this is the reason why this equipment is not applicable to big bulk foodstuff) when the air pressure reaches a certain scale, which brings interspace among the foodstuff particles, that is the way the fluidized bed come into being
The floating particles frozen quickly and individually because they are blowing with strong cool air from all directions Parameters
Fluidized quick freezer structure diagram
FAQ The fluid quick freezing principle Fluid quick-freezing is simply the role of solid particles by the air flow, the movement of its shape into a similar fluid state, and in the course of the movement was quickly frozen,As a result of strong cold air flow and food particles full of each other, the heat transfer in food quickly, greatly improving the heat transfer efficiency. At the same time the air flow will also be fully blown food, and get a individually quick freeze effect. Main application The fluid quick freezing is the best choice for grain,slice,nubby fruit,vegetable's quick individually freeze ,It can also be applied to seafood, such as scallops, shrimp, fillets and other continuous rapid freezing. Main form One-section fluid quick freezingis especially suitable for vegetable and fruit quick frozen . Two-section fluid quick freezing In the best conditions to freeze a variety of food, food without damage, food is not sticky. Main composed The FSTF series fluid individually quick freezing is composed by product inlet/outlet , PU , the belt ,the transmission system,the unique ventilation system ,the evaporator ,the centrifugal fans ,the electrical control system. Main feature 1.The fluid quick-freezing uses two conveyor belts to transport food. This structure is characterized by the food is divided into two sections of the freeze, the first section for the surface frozen area, the second section of the deep frozen area; granular food into the freezing room, the first rapid cooling, the surface cooling to freezing point temperature , then into the second section, in the ideal fluid bed under the deep freeze. 2. Two sections of the belt with speed, to adapt to a variety of food freeze needs. 3. Two speed belt: in the best conditions to freeze a variety of food, food without damage, food is not sticky. 4. Centrifugal fan: The system uses high-pressure centrifugal fan, a large static pressure within the scope of the corresponding wind, to ensure the formation of fluid bed, while extending the frost interval. 5. The device frame using stainless steel, each fan pressure box separate to ensure that low load, even if there are individual fans to stop running, it will not affect the normal operation of other fans. 6. The PU use 150mm, double-sided stainless steel plate, insulation effect is remarkable, beautiful appearance. 7. Conveyor mesh belt with stainless steel conveyor belt, all with food contact parts are stainless steel, to ensure food hygiene requirements. 8.Electronic control system: a separate control panel can be independent of the electrical start and control network transmission speed operation.
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