Frequently Asked Questions (FAQ) about Quick-Freezing Equipment

I. Questions Related to Product Applications

1. Food industry: Meat (pork, beef, mutton, poultry, aquatic products, seafood, etc.), fruits and vegetables (fresh vegetables, fruits, edible fungi, etc.), rice and flour products (dumplings, glutinous rice balls, steamed buns, zongzi, noodles, etc.), prepared foods (ready-to-cook dishes, meatballs, skewers, hamburger buns, etc.), dairy products (ice cream, yogurt blocks, etc.).
2. Other industries: Such as some biological agents in the pharmaceutical industry, some materials requiring low-temperature solidification in the chemical industry, etc. (Customized adaptation solutions can be provided according to the specific characteristics of the materials).

II. Questions Related to Product Output

1. Small-sized equipment: Daily output (calculated based on 8 hours) ranges from 500 kg to 5 tons, suitable for small processing plants, central kitchens of catering chains, start-up enterprises, etc.
2. Medium-sized equipment: Daily output ranges from 5 tons to 20 tons, suitable for medium-sized food enterprises and can meet the quick-freezing needs of multiple production lines.
3. Large-sized equipment: Daily output is more than 20 tons, and the maximum customizable daily output is 100 tons, suitable for large-scale mass production scenarios such as large-scale food processing enterprises and cold chain logistics centers.

1. Product characteristics: Initial temperature of the product (room temperature/pre-cooled), water content of the product (the higher the water content, the more energy required for freezing, and the output will decrease slightly), product shape (block/slice/granule, the thicker the product, the lower the freezing efficiency).
2. Freezing requirements: Target freezing temperature (e.g., -18°C/-30°C). The lower the target temperature, the corresponding adjustment of the hourly output will be made.
3. Operating parameters: Conveying speed of the equipment, operating power of the refrigeration system, etc. Reasonable adjustment of parameters can optimize output while ensuring freezing effect (it is recommended to operate under the guidance of professional personnel).

III. Questions Related to Product Inlet and Outlet Temperatures

1. General requirements: It is recommended that the initial temperature of incoming products does not exceed 25°C (products at room temperature can be directly fed into the equipment; if products are processed at high temperature, they need to be pre-cooled to below 30°C before entering the quick-freezing equipment).
2. Optimal inlet temperature: It is recommended to pre-cool the product to 0-5°C before feeding. This can greatly shorten the freezing time, improve equipment production capacity, ensure freezing uniformity, and further enhance the product preservation effect (especially suitable for high-water content and perishable products such as fresh fruits and vegetables, aquatic products).

2. Temperature adjustment: It can be customized according to customers' special needs to adjust the outlet temperature to -25°C, -30°C or even lower (such as -40°C), suitable for products with higher freezing temperature requirements (such as high-end seafood, biological agents, special foods requiring long-term storage). Low-temperature customization requires supporting upgrades of the refrigeration system and thermal insulation structure, and specific solutions can be designed according to product needs.

1. Equipped with air curtains/insulation doors: High-efficiency air curtains (or insulation soft curtains) are installed at the inlet and outlet to form an air barrier, which blocks cold air leakage and external hot air from entering, and at the same time prevents dust and debris in the workshop from entering the equipment.
2. Optimized equipment sealing structure: The equipment box adopts high-quality thermal insulation materials (such as polyurethane foam), and sealing rubber strips are used at door seams and interfaces to reduce cold air penetration.
3. Reasonable installation location planning: It is recommended to place the equipment inlet and outlet away from workshop heat sources (such as boilers, hot air equipment) to avoid hot air blowing directly to the inlet and outlet, further reducing the impact of the environment on the equipment.

2. Equipment configuration: All our medium and large-sized equipment are standard-equipped with a real-time temperature monitoring system. Temperature sensors are installed at key positions of the quick-freezing chamber and the discharge port, which can display the chamber temperature and product outlet temperature in real time on the operation panel. Some high-end models support temperature data recording, storage and export functions for easy traceability. At the same time, the equipment can set temperature alarm thresholds, and if the temperature does not meet the standard, it will automatically alarm to remind the operator to adjust parameters.

IV. Other Supplementary Questions

1. Tunnel-type quick-freezing equipment: Suitable for block, granule and slice products (such as meat blocks, fruit and vegetable slices, dumplings). Its advantages are stable conveying, uniform product freezing, wide capacity range (daily output 1-50 tons), moderate floor space and convenient maintenance.
2. Spiral-type quick-freezing equipment: Suitable for small-volume and large-batch products (such as glutinous rice balls, meatballs, shrimps). Its advantages are small floor space, high space utilization rate, large production capacity (daily output 5-100 tons), suitable for large-scale production.
3. Plate-type quick-freezing equipment: Suitable for irregular-shaped and large-volume products (such as whole chickens, whole fish, large meat blocks). Its advantages are good freezing effect, strong adaptability to product shapes, suitable for small-batch and multi-variety production, small floor space and simple operation.