The liquid nitrogen quick-freezer is a kind of rapid refrigeration equipment, which can reach -196 degrees Celsius in 5 minutes, and is widely used in the quick-freezing of various foods. So, how does it work and how does it achieve rapid freezing?

Liquid nitrogen food quick-freezing principle: Food quick-freezing generally refers to the use of modern freezing technology, using liquid nitrogen as a refrigerant to reduce the temperature of food to the expected low temperature below its freezing point. It allows all or most of the water it contains to form reasonably tiny ice crystals as the heat inside the food dissipates.

 At the same time, the liquid nitrogen quick-freezer freezes part of the free water of the cells and reduces the water activity without any preservatives and additives, and at the same time, the food nutrition is preserved to the greatest extent. It has the advantages of the original food being delicious, convenient, healthy, hygienic, nutritious and affordable.

The advantages of liquid nitrogen quick freezer frozen food:

1. Liquid nitrogen is non-toxic and inert to food ingredients. Furthermore, because it replaces the air from the food, it can reduce oxidation changes to a minimum during freezing and packaging refrigeration.

2. Liquid nitrogen can be in close contact with all parts of food with irregular shapes, reducing thermal resistance to a minimum.

3. The quality of frozen food is high. Due to the direct contact between liquid nitrogen and food, strong heat exchange is carried out with a temperature difference of more than 200K, so the freezing speed is fast, and the temperature can be lowered by 7-15K per minute. The ice crystals in the food are small and uniform, and the food quality is high after thawing.