Lixang Refrigeration Equipment (Shenzhen) Co., Ltd
Contact Sales at Mr. Den
Comparison of the effect of freezing and thawing of traditional fishery transportation, freeze-thaw and fresh-keeping and the addition of static fresh-keeping machine
The problems faced by traditional aquatic products and marine products business customers
Fresh water products and seawater products are preserved and transported to end customers or distributors with crushed ice, and there is a problem of poor taste.
The transport of live fish faces high costs (low volume per vehicle and the need for additional equipment to ensure the survival of the fish) high risk (dead fish on the road and other uncertainties).
A brief introduction to the freezing and thawing fresh-keeping equipment of our company
The equipment is small in size, easy to install, participate in the whole process of refrigerated food transportation and thawing, can ensure that all kinds of ingredients after thawing to maintain the maximum fresh appearance and fresh taste.
The device uses the special technology to manufacture an electrostatic field environment with the same frequency as the water molecules in the cold storage, and the formation of hydrogen bonds between the water molecules is disturbed, so that the water molecules do not generate a frozen cooling temperature environment even under the freezing point, The method has the following steps of:1) delaying the refrigerating time;2) improving the taste after the food material is frozen and unfreezing;3) accelerating the freezing and thawing speed;4) energy conservation;5) inhibiting the growth of the bacteria and the mould; and 6) the six technical innovative effects of no pollution in the pure physical way.
The remarkable advantages of freezing and thawing machine are as follows: 1, the cryogenic environment of "freezing point does not freeze" can be created by electrostatic field, the multiple damage of ice crystal to food cells can be avoided perfectly, the loss of blood and water can be minimized, and the color and flavor of food can be kept. 2. Ozone produced by electrostatic ionizing air has bactericidal effect, prolongs the preservation period of food, maintains food safety, and improves the efficiency of quick freezing and thawing by more than 35%.
In addition, the equipment has the following advanced performance:
Similar products are basically cold storage equipment, the design, production, installation cost is very high, which will greatly increase the cost of updating and upgrading aquatic enterprises.However, this equipment is only a minor improvement on the cold storage and other refrigerated environment in use. It is simple to install, and the investment can be controlled to a very low level, which can not only improve the fresh refrigerated effect of aquatic enterprises, but also reduce the difficulty of updating and upgrading the preservation equipment.
（2）小型化，占地少（Miniaturization and small occupation of land）
The equipment itself is very small and can form electrostatic field in a large range, and the effect can completely cover the general type of aquatic storage cold storage.
A single wire electrode is used and the safety device of the inductor is assisted to reduce the risk of electric shock to zero. In addition, the electrostatic field generated by the device is low-frequency environment, and in a low-frequency environment, the body of the working workers in the cold storage not only has no harm, but also has a beneficial effect on the human body like a plurality of low-frequency therapeutic devices. And after the device is installed, the power supply device is automatically cut off, and the power supply of the device is automatically cut off as long as the door is opened.
This equipment can be matched with the industrial design of refrigerator production, can be embedded refrigerator model. Become the leading equipment for household and commercial small food preservation, improve the quality of life; "display cabinet"-medium electrostatic field device, supporting commercial fresh display cabinet, used in large business super, catering industry seasonal fresh food display, so that more consumers can buy fresh ingredients.
The electrostatic application propagation and fresh-keeping technology is an epoch-making fresh-keeping technology revolution, and the fresh-keeping effect of the food is very obvious after repeated authentication, and under the same condition, the fresh-keeping time of the food can be prolonged by 1-4 times according to different food materials (the quality does not drop at the time of low-temperature defrosting), Is widely used in the fields of food production, medical treatment, food logistics, quotient, cold storage, catering and the like, and the fresh-keeping effect is well received by users.
Compared with the ordinary fresh-keeping equipment, the former must contact the electric board, the latter does not need to contact the electric board, and is effective in the discharge space. The former needs to install additional stainless steel shelves, the inventory capacity is reduced, the latter only installs the main engine and the electric board, and is installed on the wall or hanging in the air, the storage capacity is unchanged, the former is 7000 ≤ 10000V high voltage, the latter is 10V low voltage, very power-saving and more safe.
The original taste is as fresh as the beginning. The fresh-keeping equipment provides the solution of the whole food preservation technology from the origin to the table. Whether frozen, refrigerated or thawed, keep each ingredient fresh and delicious until the moment it comes to the table.
With our company's freezing and thawing equipment, we can solve all the problems at present.
The effect of our products on the experiment of the Guangdong Shunde Agricultural Group.
The following left picture shows the thawing effect after 72 hours of ordinary freezing, and the following right picture shows the thawing effect after 72 hours of freezing and thawing with our freezing and thawing equipment, and the comparative effects are as follows.
口感品尝对比（taste and taste contrast）
The chairman is invited to invite the professional to taste the fish, and the relevant person in charge of the company shall arrange the number record after the fish, the common frozen unfrozen fish, the fish treated with the freeze-thaw and fresh-keeping equipment and the ice-broken fresh-keeping fish.
In the end, the chairman and several tasters came to a conclusion.
Now kill fish taste best, also said that special equipment thawed fish taste best (the two taste is a little the same)
The taste of common frozen and thawed fish was the second.
Fish fresh with crushed ice have the worst taste
It shows the effect of our freezing and thawing equipment and the great value that may be brought to the aquatic food industry in the future.
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