Flat freezing machine (contact freezing) is currently the most ideal and commonly used specialized equipment for processing small packaged foods such as export grade frozen cod fillet and fish paste. Working principle: Place the neatly arranged cod slices directly between the aluminum alloy freezing plates with refrigerant inside, and apply a certain pressure through a hydraulic system to make the fish slices in close contact with the freezing plates for efficient heat conduction. Refrigeration effect: Freezing speed: relying on the direct contact heat conduction of the metal plate, the efficiency is extremely high, and the center temperature can be quickly reduced to below -18 ℃. Quality performance: The frozen cod slices have an extremely regular, smooth and beautiful shape, which is very suitable for standardized packaging and export trade. Due to contact freezing, the loss of water evaporation is minimal. Applicable scenario: Suitable for large-scale, regular shaped cod fillet freezing processing.   💨  2. Tunnel freezer (air-cooled/IQF) is the best choice for producing individual quick freezing (IQF) cod slices (i.e. fish slices that do not stick to each other and can be grabbed as needed). Working principle: Cod slices are laid flat on a stainless steel mesh belt and enter the tunnel. Inside the equipment, a high-pressure centrifugal fan circulates strong cold air ranging from -35 ℃ to -45 ℃ in a closed air duct, and impacts the fish slices on the mesh belt in all directions, including up, down, front, and back, to freeze them. Cooling effect: Freezing speed: It usually takes 10 to 30 minutes to complete a deep freezing from room temperature to the center temperature of -18 ℃. Quality performance: Able to achieve continuous assembly line operation, frozen products without clumping, high hygiene standards. Applicable scenarios: Suitable for high-quality, individually packaged or flexibly sold single frozen cod slices.   🌫️  3. Liquid nitrogen freezer (ultra-low temperature cryogenic) is currently the fastest freezing speed and top of the line freshness locking equipment, usually used for high value-added cod products. Working principle: Directly using liquid nitrogen atomized at -196 ℃ to uniformly contact with cod slices, taking away a large amount of heat in a very short time. Cooling effect: Freezing speed: Extremely fast, usually only 3 to 15 minutes (or even faster) to complete deep freezing, with a speed 5-8 times faster than traditional air cooling. Quality performance: It can instantly cross the maximum ice crystal formation zone and form extremely small ice crystals inside the cell, almost without piercing the cell wall. Thawed cod slices can preserve the fresh and tender taste of the freshly produced fish to the greatest extent possible, with almost no juice loss and no meat loss. Applicable scenarios: Suitable for processing top-grade cod fillet and sashimi grade cod fillet with extreme requirements for taste and freshness.

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