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Liquid nitrogen freezing equipment principle

 Under standard atmospheric pressure, liquid nitrogen need 199.29 KJ heat from liquid phase to gaseous phase, and 202 KJ heat from 77.35K to 273K. Liquid nitrogen freezing just use this and spray liquid nitrogen on the sea food. The temperature difference is over 200 K now and the sea food can be completely frozen in about 20 minutes.It is tens of times faster than normal freezing ways. Since the freeze time is short, the ice crystal is very small. The freezing speed is faster than the intracellular vapor permeation rate while producing ice crystals inside and outside cells, so there is nodamage of the cells. This way could maintain the original color, smell, taste and freshness; it is the recognized as the best way of freezing sea food in the world.

 Main features:

1.The equipment is made of food-grade stainless steel and mechanical parts are specially reinforced;

2.Special insulation layer, effectively blocking heat exchanging inside and outside the box;

3.Special design for easy to open the lid;

4.There is special door button to ensure complete sealing and reliable locking;

5.There is rollers at the bottom to make sure no damage of the ground;

6.It has network with networking capability and all equipment could be connected together; (Optional)

User-friendly computer interface; easy to operate.