Belt-type continuous liquid freezing device (patented)

Even ingredients that are prone to air or buoyancy can be securely clamped with upper and lower belts, enabling stable continuous freezing processing.

The belt-type continuous liquid device adopts an upper and lower belt system using plastic modules, allowing ingredients that are not suitable for air or liquid immersion to be submerged in brine while being held down by the upper belt. By adjusting the height of the upper conveyor position, as well as the height and position of the flights (partition plates) and side guards, it can accommodate various thicknesses and dimensions of frozen products. Compared to the air blast method, freezing treatment can be performed at speeds 10 to 20 times faster, preventing cell destruction during freezing, which is the primary cause of material and flavor degradation in frozen storage. This significantly reduces drip loss, allowing for high-quality frozen storage that can be thawed to a quality close to that before freezing in terms of color and flavor. *For more details, please refer to the catalog or feel free to contact us.*

Other food machinery