Operational principle

The principle of fluidized quick freezing machine is to compress, condense, and depressurize the refrigerant through a refrigerant circulation system before refrigeration in the evaporator. At the same time, combined with a pneumatic conveying system, the food is indirectly exposed to the cold air in a three-dimensional manner, achieving a fast and uniform quick freezing effect.

Equipment characteristics
1. Two sections of mesh belts are adjusted separately to meet the freezing needs of various foods.
2. Two speed belts: Under normal conditions, various foods are frozen without damage and without sticking. 3. Centrifugal fan: This system uses high-pressure centrifugal fans, which generate corresponding wind force within a large static pressure range, forming a fluidized bed and extending the frost flushing interval.
4. The device frame is made of hot-dip galvanized parts or stainless steel, and each fan pressure box is separately separated to ensure that even if some fans stop running at low loads, it will not affect the normal operation of other fans. 5. The warehouse body adopts polyurethane foam sandwich double-sided stainless steel plate, with a beautiful and generous appearance.
6. The conveyor belt adopts stainless steel conveyor belt, and all parts in contact with food are made of stainless steel to ensure food hygiene requirements.
7. Electric control box: A separate control panel can perform electric starting and control the speed of network transmission.
The fluidized quick freezing machine uses mechanical vibration and wind pressure to make the product float and operate on the stainless steel mesh belt, thereby achieving rapid freezing of individual units and preventing adhesion.
Mainly suitable for rapid freezing of granular, sheet-like, and blocky foods such as vegetables and fruits.