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In the global quick-frozen food industry, we all know that liquid nitrogen quick-frozen technology has been widely used in the United States as early as the early 1960s. With the improvement and development of liquid nitrogen technology, it has been applied to fish, shrimp, crab, chicken, duck, meat (cattle, sheep, etc.), water fruit (waxberry, litchi, etc.), vegetables, and all kinds of prefabricated food (steak, sashimi, meatballs, etc.) Fried shrimps, meat cakes, hamburgers, pizzas, egg products, soup, etc. Since the establishment of the company, keweijiani has established its own professional R & D team. The heating technology, temperature control technology and liquid nitrogen dispersion technology are used in the R & D and production of a series of liquid nitrogen products to make the process of programmed heating, constant temperature and cooling uniform and stable. Keweijiani has been committed to helping customers in China's frozen food industry to improve product quality for their confidence and mission.In 1981, liquid nitrogen quick-frozen food accounted for 10% of frozen food in Britain, and the amount of liquid nitrogen used was more than 100 kt. One third of liquid nitrogen production in Western Europe is used for quick freezing and refrigerated transportation of food. Liquid nitrogen frozen food accounts for 40-50% of frozen food in Japan. At present, hundreds of food processing enterprises in the United States use liquid nitrogen for quick freezing, and only one quick freezing steak factory uses 700 tons of liquid nitrogen every day. With the continuous development of China's economy, quick-frozen food has steadily started to grow in the market, and liquid nitrogen quick-frozen technology has also begun to promote and use. However, there is still a gap between China's quick-frozen food industry and foreign developed countries. If China's quick-frozen industry wants to further improve, it must pay attention to the new technology of liquid nitrogen quick-frozen, Only the introduction of new technology can ensure the quality of food and ensure the color and flavor of food. The liquid nitrogen quick freezing equipment developed and produced by keweijiani conforms to the market trend, continuously improves the equipment quality and carries out technological innovation. Whether it is cabinet type, tunnel type or cart type, the liquid nitrogen quick freezing equipment has different specifications and models. No matter the size of the enterprise, these equipment can meet the different production needs of the enterprise, Moreover, keweijiani can also customize liquid nitrogen quick freezing equipment for enterprises according to their own requirements, so as to bring higher and more lasting value to enterprise products.The liquid nitrogen quick freezing equipment produced by keweijiani has the following characteristics compared with ordinary mechanical freezing equipment.1. Freezing speed is fast. The temperature of liquid nitrogen reaches - 196 ℃. When it comes into contact with food, it can take away heat more quickly. Ultra low temperature and high heat exchange rate realize real fast freezing. Such rapid freezing produces small ice crystals and helps maintain the texture of the food. This also prevents the loss of water and achieves no loss; The original color, taste and quality of food are maintained. The 5-minute freezing of keweijiani liquid nitrogen quick freezing equipment also means that the time from production to market is actually shortened for a long time, and the enterprise does not need to store a large number of products.2. Realize the rapid freezing of monomer. Because the food is suspended in the freezing process, the frozen food will not stick together, so IQF freezing is realized, which not only has good quality, but also is convenient for packaging and consumption.3. Less dry food consumption. There is a thin ice film on the surface of each quick-frozen food, which not only helps to maintain the freshness of the food and prevent oxidation, but also has less dry consumption. Swedish scholars' comparative experiments on mushrooms and strawberries show that the dry consumption of fluidization freezing is almost half of that of forced air tunnel freezing. This is particularly important for foods with higher prices.4. It is easy to realize mechanized and automatic continuous production with high production efficiency. Workers can operate under normal temperature and improve working conditions. And the equipment can be easily connected to the existing production line.5. It can save workshop space, low maintenance cost and little cleaning time.