Flow quick freeze

    LSD series fluidized quick-freezing device is a new type of liquid quick-freezing device with excellent performance, advanced design and novel design. It is a new generation of our company that combines the advantages of similar manufacturers at home and abroad based on many years of production of fluidized quick-freezing devices. Quick-freezing device, the product you purchase will be a quick-freezing device that continuously dissolves new technology and new ideas.

      This series of quick-freezing device is a device to freeze the fluidized monomers of fruit and vegetable foods and some seafood. The frozen products move on the stainless steel conveyor belt. As the air velocity increases, the food layer starts to loosen; when the wind pressure reaches a certain value At this time, the food particles no longer remain stationary, and some particles are suspended upward, causing the bed to expand and the void ratio to increase, that is, a fluidized bed is formed; the fluidized bed is suspended by strong cold wind blowing from bottom to top In the state of the food, all sides of the frozen product are subjected to cold wind to achieve rapid freezing of the frozen product and form a single body, so that the frozen frozen product can quickly pass the cooling, the surface layer is frozen, and the deep-freeze is in three stages to obtain high quality. Frozen food.

>> Working Features:

      1. High freezing efficiency, many kinds of frozen products.

      2. Achieve the continuous monomer quick freezing of food.

      3. The mechanical air cooling device is adopted, and the energy consumption is low.

      4. Adopt high-pressure fan and mesh belt with frequency conversion adjustment and time indicator to achieve precise processing.

      5, using continuous cleaning and drying device, clean and hygienic.

      6. Achieve rapid freezing at -32 ℃.

      7. There are many kinds of frozen products. In addition to continuous freezing of fruits and vegetables, it can also be used for continuous and rapid freezing of seafood, such as scallops, shrimp, fish fillets, without adding facilities and changing devices.

      8. The frosting interval is long to ensure the continuity of production.

>> Features and advantages:

      1. Evaporator: It adopts a complete set of aluminum tubes, and its unique variable pitch design extends the interval between frosting.

      2. High-pressure fan: make the frozen product suspend and move, so that the frozen product does not stick.

      3. Standard insulation board: fast assembly, tight combination, and good insulation effect.

      4. Evaporation temperature: Compared with the freezing temperature of -40 ℃, the system saves about 25%.

      5. Integrated electric control box: It can control the speed of the belt, control the production time, display the speed and the temperature in the warehouse.

>>具體技術(shù)說明：

      1.該流態(tài)化速凍裝置采用兩段輸送帶傳送食品。這種結(jié)構(gòu)特點(diǎn)是將食品分成兩區(qū)段凍結(jié)，第一區(qū)段為表層凍結(jié)區(qū)，第二區(qū)段為深層凍結(jié)區(qū)；顆狀食品進(jìn)入凍結(jié)室后，首先進(jìn)行快速冷卻，即表層冷卻至冰點(diǎn)溫度，然而進(jìn)入第二區(qū)段，在理想的流化床下進(jìn)行深層凍結(jié)。

      2.產(chǎn)品在制冷系統(tǒng)蒸發(fā)溫度為－32℃即可實現(xiàn)快速凍結(jié)，此時出料溫度為－18℃，而其它廠家同類產(chǎn)品則需蒸發(fā)溫度為－40℃時，才能達(dá)到此效果。這樣制冷系統(tǒng)可節(jié)省能耗25%左右。 
      3.兩段網(wǎng)帶分別調(diào)速，以適應(yīng)于多種食品的凍結(jié)需要。

      4.兩條變速帶：在良好條件下凍結(jié)各種食品，食品無損傷，食品不粘連。
      5.離心風(fēng)機(jī)：該系統(tǒng)采用高壓離心風(fēng)機(jī)，很大的靜壓范圍內(nèi)產(chǎn)生相應(yīng)的風(fēng)力，保證形成流化床，同時延長沖霜間隔時間。

      6.該裝置框架采用熱浸鍍鋅件或不銹鋼，每臺風(fēng)機(jī)風(fēng)壓箱單獨(dú)隔開，保證低負(fù)荷時，即使有個別風(fēng)機(jī)停止運(yùn)行，也不致于影響其它風(fēng)機(jī)的正常工作。
      7.庫體采用聚胺脂發(fā)泡夾芯雙面不銹鋼板，保溫效果顯著，外形美觀大方。
      8.輸送網(wǎng)帶采用不銹鋼傳送網(wǎng)帶，所有與食品接觸部分均為不銹鋼，保證食品衛(wèi)生要求。                   

      9.電控箱：單獨(dú)的控制盤能進(jìn)行獨(dú)立的電啟動和控制網(wǎng)傳送速度的操作。

>> Specific technical description:

      1. The fluidized quick-freezing device uses two conveyor belts to convey food. This structure is characterized in that the food is divided into two sections for freezing, the first section is the surface freezing zone, and the second section is the deep freezing zone; after the granular food enters the freezing chamber, it is first rapidly cooled, that is, the surface layer is cooled to the freezing point temperature However, it enters the second section and deep freezes under the ideal fluidized bed.

      2. The product can be quickly frozen when the evaporation temperature of the refrigeration system is -32 ° C. At this time, the discharge temperature is -18 ° C, and similar products of other manufacturers need to have an evaporation temperature of -40 ° C to achieve this effect. In this way, the cooling system can save energy consumption by about 25%.

      3. The speed of the two mesh belts is adjusted separately to meet the freezing needs of various foods.

      4. Two variable speed belts: Freeze various foods under good conditions, the food will not be damaged, and the food will not stick.

      5. Centrifugal fan: This system uses a high-pressure centrifugal fan, which generates corresponding wind in a large static pressure range, ensuring the formation of a fluidized bed, and extending the frosting interval.

      6. The frame of the device adopts hot-dip galvanized parts or stainless steel, and the air pressure box of each fan is separated to ensure that even when some fans stop running at low load, it will not affect the normal operation of other fans.

      7. The library body is made of polyurethane foam sandwich double-sided stainless steel plate, which has remarkable heat preservation effect and beautiful appearance.

      8. The conveyor mesh belt is made of stainless steel, and all parts in contact with food are stainless steel to ensure food hygiene requirements.

      9. Electric control box: Separate control panel can perform independent electric start and control network transmission speed operation.