냉동식품 가공 기계 제조업체
Towobo에서 냉동식품 가공 기계 제조업체를 찾아보세요 — 급속 냉동기, 냉동 터널, IQF 시스템, 극저온 냉각, 완전 생산 라인.
Industrial food freezing — overview
Food freezing machinery converts processed food products from chilled or ambient temperature to a fully frozen state for frozen food retail or food service supply chains. The main types of industrial food freezing equipment include: IQF (Individual Quick Freezing) fluidised bed freezers (a high-velocity cold airflow suspends small, free-flowing products — diced or sliced vegetables, peas, berries, prawns, diced fruit, pasta — and freezes them individually, preventing clumping); spiral freezers (product on a wide conveyor belt travels through a tall, compact spiral path in a freezing chamber — used for larger, fragile, or irregular products including fish portions, breaded products, ready meals, and burger patties); tunnel freezers (product on a straight conveyor belt passes through a long, insulated tunnel with fans circulating cold air — flexible and suitable for many product types); and blast freezers (batch cabinets with high-velocity cold air — used for lower-throughput or batch operations). The choice of freezer type depends on product dimensions, required throughput, product fragility, and the degree of individual separation required in the frozen output.
Frequently asked questions
What refrigerant regulations should I be aware of when buying industrial freezers?
The choice of refrigerant for industrial freezers is subject to increasing regulatory pressure. The EU F-Gas Regulation (517/2014) phases down high-GWP (Global Warming Potential) HFC refrigerants and restricts the servicing of equipment using high-GWP HFCs. Many large industrial food freezing systems use ammonia (R-717) as the primary refrigerant — ammonia has zero GWP, excellent thermodynamic efficiency, and is well-established in food industry practice, but requires careful safety management (leak detection, ventilation, trained personnel) due to its toxicity. New systems are increasingly using natural refrigerants (CO₂/R-744, ammonia) or lower-GWP HFOs. Ask suppliers about the refrigerant in their proposed system and the likely long-term regulatory and servicing cost implications.
What is the difference between IQF and blast freezing?
IQF (Individual Quick Freezing) refers to a freezing method that freezes each piece of food individually and rapidly, preventing them from sticking together — the frozen product pours freely from the bag like frozen peas. IQF is achieved in fluidised bed freezers (for small, free-flowing products) or on spiral or tunnel conveyors with appropriate inter-piece spacing. Blast freezing uses very high air velocities to freeze the food rapidly, but products may be in trays or on shelves and freeze as a block or in contact with neighbours. IQF is essential for portioned retail packs where the consumer expects to be able to take a handful of peas or prawns rather than having to break up a frozen block. For batch production or products that will be cooked from frozen as a block, blast freezing is adequate and more capital-efficient.