Liquid Freezer |
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about Liquid Freezer |
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<< Liquid Freezer >>
Liquid freezer is the leading system that would definately improve our production rate, and in addition will be economical, safe, and most efficient.
In this age of "gourmet" seeking, there are higher and higher demands for better taste, safety, and nutrition. This is the revolutionary freezer, which takes an approach into the new world of liquid freezing. This system uses ethanol (non-toxic alcohol) as its refrigerant, and is absolutely different from conventional freezing system of gas freezing. It is a super-rapid freezer that can create frozen product in a most fresh condition, and in large quality. It is the ultimate freezing system that keeps the freshness, and the delicate taste of food, that matches the new coming generation.
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<< The Dipping System >>
The "Frozen Liquid" or the refrigerant (can be set to any temperature -20 degree to -30 degree). When the item to be frozen is dipped into the tank, the item will be frozen evenly to the core. This is due to the heat conductivity of liquid compared to gas. This leads to a much higher heat conductivity rate, which then freezes the item rapidly, and in high quality condition. As a result, there will be no freezer burn, nor crystallization layer forming, as it does in conventional system.
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<< The super rapid freezing process >>
Freezing time can be cut down to 1/20th of the time required by vapor freezing. Almost no ice crystals form in food, and no damage at the cellular level, because the super-rapid freezing method goes through the crystallization band (which is from 0 degree to -5 degree) in a flash. This means that item can be preserved for longer period without losing its freshness.
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DIFFERENCE BETWEEN LIQUID FREEZING AND GAS FREEZING |
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| << AMENABLE TO ANY THAWING SYSTEM >> |
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Food can be thawed at the peak of freshness under any condition normal temperature, low temperature, heat, or water flow. No special thawing equipment is needed, thus it will be less space taking, and more economical. |
| << LONGER PRESEVATION PERIOD >> |
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Since the food is frozen at the most fresh condition, long-term preservation is possible. This will lead to an easier stock planning and maintenance.
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MERITS FROM NOT HAVING THE CELL DESTRUCTION |
| << PRODUCT IMPROVEMENT >> |
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Compared to conventional freezing, this freezing system is closer to hybernation (sleeping condition) of the food, so it is drastically different, (in much higher quality) when the food is defrozen. It is also suitable for products which were unable to freeze in the past. |
| << ANY THAWING METHOD >> |
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Thawing has been one of the main concerns with frozen products, but this frozen products can be defrozen in any condition. It could even be thawed in normal temperature, and can return as closest to the actual raw condition. |
| << POWERFUL, COMPLETE FREEZING >> |
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Since this makes the strongest, best freezing condition, frozen products could be kept in stock for a much longer period, compared to the conventional gas freezing. This means that the year round stock could be bought at the best deal (when the market is low), and sold in the most profitable season. |
| << NO "DRIPS" >> |
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This is the strongest character of this freezing system. There would be no lossof tastyness inside the meat, because there are no "drips" (blood) when thawing. Using the conventional freezing technique, there were 6 to 7 % of drips when defrozen, but by using this freezing system, it could be kept within 1 %. Thus it will lead to a higher profit, for there would be less weight loss of the product. |
| << SLOWER OXIDIZATION >> |
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Since this freezing avoids germs and bacteria, the frozen product do not age eagily. Thus nutrition and vitamins will remain, and dehydration would also be minimized. |
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