Even with the use of potato starch, it won't separate! Ingredients that are difficult to turn into products due to quality degradation can be frozen.
We would like to introduce the quality of shrimp chili through zero-degree freezing. Our freezing machine adopts a liquid cooling method to freeze cooked products placed in bags in a cold liquid. The reason for using liquid is that the thermal conductivity differs by 10 to 20 times between air and liquid. Therefore, heat is transferred much more efficiently in liquid. We have included product details and images of the shrimp chili after freezing in our catalog. Please feel free to download and take a look. [Key Points for Rapid Freezing of Food] ■ Liquid Temperature ■ Flow Speed ■ Heat Exchange Efficiency *For more details, please download the PDF or feel free to contact us.
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We are a technology-driven company specializing in ultra-fast freezing solutions, including rapid freezers and liquid freezing systems, designed to enhance the value of food products. The quality of frozen food is largely determined by freezing speed. By leveraging our proprietary liquid freezing technology, we significantly reduce drip loss and preserve texture, flavor, and freshness after thawing. Beyond equipment supply, we provide end-to-end support — from freezing process design to food production setup and business development. We help food manufacturers, central kitchens, and F&B operators improve product quality, reduce waste, and expand their market opportunities.
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