Answer a few questions about your material, inlet condition, batch size, target temperature and power supply to get an equipment direction for your process.
Information worth preparing before selection
Having these ready makes the configuration and quotation more accurate:
| Item | Description |
|---|---|
| Material type and form | Seafood, meat & poultry, prepared food, bakery, fruit & vegetables; whole or sliced |
| Piece specification | Weight and thickness of a single piece or pack |
| Capacity | kg/batch or kg/h |
| Inlet temperature | About 80~90℃ (just cooked) / ambient / pre-chilled |
| Target temperature | Below -18℃ / 0 |
| Site conditions | Available area, ceiling height, loading direction |
| Power supply | 380V/50Hz domestic, or the voltage and frequency at the export destination |
| Delivery location | Domestic or the destination country/region |
How the three lines differ
| Product line | Cold source | Typical use |
|---|---|---|
| LN2 blast freezer / tunnel | Liquid nitrogen (-196℃) | Products to be frozen below -18℃; cabinet type for batches, tunnel for continuous lines |
| Blast chiller | Compressor cooling, evaporating temperature -40℃ | Rapid cooling (0~5℃) of cooked and baked products; no vacuum system |
| Immersion chiller | Direct heat exchange through a liquid medium | Immersion-style rapid cooling and super-chilling preservation, customized to material and line rhythm |
If you are unsure, leave us a message with the information above and we will suggest a configuration for your actual situation.