CBFI Industrial Quick Freezer iqf Tunnel Freezer
CBFI Industrial Quick Freezer iqf tunnel freezer
1、Product Application:
The tunnel freezer is an advanced quick-freezing equipment, which is widely used in the quick-frozen food industry.
By adopting the spiral structure and efficient cooling system, it can quickly freeze the food to the ideal temperature to maintain
the freshness and quality of the food. The tunnel freezer is especially suitable for the freezing of large quantities of food,
such as meat, seafood, fruits and vegetables, etc.
2、Product Description:
The shape of the tunnel freezer is a rectangular tunnel, in which cold air circulates and food is quickly frozen when passing through the tunnel.
The device has simple structure, fast freezing speed, can realize continuous production, and is suitable for assembly line processing.
The food can be frozen within 60 minutes, and the center temperature can reach below -18°C. Incoming temperature/outgoingtemperature: +15°C/-18°C.
The equipment is designed and manufactured in accordance with HACCP requirements to ensure food hygiene and safety.
1. Feeding rack 2. Insulation storage body 3. Outlet 4. Evaporator
5. Circulating fan 6. Stainless steel footing frame 7. Transmission motor 8. Liquid supply pipe
9. Air return pipe 10. Mesh belt/plate belt
3、Product Categories：
According to the different conveyor belts, it can be divided into mesh belt tunnel quick freezer and plate belt tunnel quick freezer.
Mesh Belt Tunnel Quick Freezer The mesh belt tunnel quick freezer is suitable for quick-freezing processing of seafood, poultry
meat, vegetables, fruits, pasta, dairy products and other foods. The freezing amount can be 100Kg/h--2000Kg/h.
Structural features:
a 、Simple structure, convenient operation and long service life.
b 、The conveying mesh belt is made of high-strength SUS304 stainless steel mesh, which is safer to use, and the frozen products
will not leave traces directly on the surface of the mesh belt. Mesh belt width can be selected upon request.
c 、According to the production requirements, the combination of single and double mesh belts can be selected.
d 、The thermal insulation storage body is made of double-sided SUS304 stainless steel polyurethane storage board, with inspection
doors, double-layer sealing devices and heating devices to prevent freezing.
e 、The air guide device in the warehouse adopts high-efficiency and low-noise axial flow fan and thermal fluctuation technology,
and the freezing efficiencyis increased by about 15%-30%.
f 、Use water to wash the cream to ensure cleanliness. The evaporator is made of aluminum alloy material, aluminum tube
and aluminum fins, which is easy to clean. The design of variable blade distance can effectively prevent frost blocking and
prolong the timeof frost flushing. The unique liquid supply method makes the heat exchange more sufficient and the effect
more obvious.
g、 The imported frequency converter realizes inorganic speed regulation, and the freezing time can be adjusted continuously
according to the needs, which can adapt to various freezing processes.
h、 Stainless steel electric control box, stable quality, safe and reliable, easy to operate. The control system is equipped with a
special alarmdevice andan emergency button to ensure the safe operation of the equipment.
Plate Belt Tunnel Quick Freezer
Plate belt tunnel quick freezer is suitable for quick-freezing processing of high-moisture, soft and liquid foods, such as fresh meat,
fish fillets, shrimp, scallops, pasta and other foods. The freezing amount can be 100Kg/h--2000Kg/h.
Structural features:
a、 Simple structure, convenient operation and long service life.
b、The storage body is made of rigid polyurethane foam, which has good thermal insulation performance. All internal parts are made
of SUS304. high-quality stainless steel, which is easy to clean and meets HACCP requirements.
c、Imported stainless steel strips are used, with high toughness and smooth surface.
d、The ice scraping device of the feeding belt can reduce the damage to the steel belt caused by ice and foreign objects.
e、According to the production requirements, single and double strip combinations can be selected.
f、Use water to flush the cream to ensure cleanliness
g、The imported frequency converter realizes inorganic speed regulation, and the freezing time can be adjusted continuously
according to the needs, which can adapt to various freezing processing
4、Product Performance Characteristics
1). The"heat fluctuation"blowing method is adopted, and the freezing speed is fast;
2). Rapid freezing at -35°C;
3). It is made of 304 stainless steel spring wire, and the surface is flat; the imported frequency converter is used to realize
stepless speed regulation;
4). The cooling fan adopts variable blade pitch, and the frosting interval is long to ensure the continuity of production;
5). The warehouse body is made of polyurethane foam, double-sided 304 stainless steel, good heat preservation effect,
hygienic and easy to clean.
5、Product Advantages
1). Continuous and uninterrupted production, reducing manual handling The quick-freezing tunnel can realize continuous
quick-freezing work and improve production efficiency. However, the entry and exit of goods in the conventional quick-freezing
warehouse can only be realized manually. The food is manually put into the quick-freezing warehouse, the refrigeration
equipment is started up, and the food is rapidly cooled and frozen. When the food is frozen, the refrigeration equipment is shut
down. Manually move the goods out to low-temperature cold storage or other places. The use of quick-freezing tunnels can save
the manual handling process. The goods are transported to the tunnel through the conveyor belt. After passing through the tunnel,
the goods are quickly frozen and then transported out for the next step.
2). Quickly freeze food, and maintain the original nutritional value, color, fragrance and flavor of the food to the greatest extent
The food quickly passes through the maximum ice crystal formation zone within 30 minutes, so that the central temperature of
the food drops from -1°C to -5°C, and the diameter of the ice crystals formed is less than 100 μm, which prevents the ice crystal
from piercing the cell wall, reduces the outflow of juice, and quickly freezes the food. It is characterized by maintaining the original
nutritional value and color, fragrance and flavor of the food to the greatest extent.
