Low-temperature Quick-freezing Air Blast Freezer

This air-cooled quick-freezer is ideal for rapidly freezing various products including aquatic items, meats, noodles, fruits, and vegetables.

2. Product Description
1. Production Method:
(1) The air-cooled quick freezer utilizes air as the primary cooling medium, which is the most commonly used method in quick-freezing facilities today. For quick freezing, place food in the freezer tray, load it on the trolley, and activate the cooling fan to enhance cold air circulation for optimal freezing results.
(2) An air guide plate creates a dedicated cold air channel, minimizing turbulence and promoting a consistent horizontal airflow, ensuring efficient freezing of the products.
2. Quick Freezing Effect:
In just 30 minutes, the central temperature of the food drops from -1°C to -5°C, with ice crystals forming at less than 100 μm in diameter, preventing large crystal formation and reducing cell water content. This results in minimal juice loss upon thawing.
Maintaining temperatures below -18°C, quick-frozen products retain their original nutritional value, color, flavor, and texture.



3. Product Parameters




4. Product Performance Characteristics
(1) Cost-effective design, saving over 60% compared to traditional shelf-type aluminum plate quick-freezing warehouses, while occupying less space in cold storage;
(2) Simplified installation process, accelerating construction timelines;
(3) The cooling fan features variable blade pitch, ensuring a prolonged frosting interval and optimized freezing performance.
(4) The floor-mounted air cooler enhances quick freezing through direct air blow. Implementing an air duct system can increase wind pressure and speed, further enhancing freezing efficiency.
(5) Automation capabilities and convenient control options for streamlined operations.

5. Customer Cases

6. Company Profile