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IQF quick freezing equipment for sea fish
2026-05-18
Sea fish IQF quick freezing requires much higher requirements than vegetables such as green beans - sea fish have high fat content and tender meat. The core of quick freezing is to quickly generate ice crystals through the ice crystal formation zone (-1 ℃ to -5 ℃) to avoid large ice crystals piercing the cell wall, thus maximizing freshness, mouthfeel, and color. For marine fish, there are currently several mainstream IQF quick freezing equipment, each with its own focus: 1 Tunnel type quick freezing machine (most commonly used) is the most common configuration in marine fish processing plants. The fish is placed on a stainless steel mesh belt and passes through a low-temperature tunnel. Strong cold air ranging from -35 ℃ to -40 ℃ is blown out from both the top and bottom simultaneously. Advantages: Suitable for a wide range of fish species (from mackerel, hairtail to small yellow croaker), flexible production capacity, and continuous automation production. Reference: Manufacturers such as Shandong Jinghong and Jiangsu Xuemei have mature products, with ultra-low temperature models that can reach -60 ℃, especially suitable for high-fat fish such as mackerel, which can effectively inhibit fat oxidation. two The screw type quick freezing machine (small footprint, high efficiency) is suitable for handling small size or soft handling of marine fish (such as sardine and pomfrets). The net belt rises or falls in a spiral shape, and the fish body circulates and freezes internally. Advantages: Compact structure, much smaller footprint than tunnel type; The freezing time can be flexibly controlled by adjusting the number of spiral layers and rotational speed; IQF has excellent performance and can prevent adhesion between fish bodies. Reference: IQF single spiral freezer is a typical representative, which can process 100-500 kilograms of prawns per hour and is also suitable for marine fish. three Fluidized freezing machine (suitable for small fish) is the preferred choice for processing granular seafood such as shrimp, small silver fish, and small shrimp. The principle is the same as freezing green beans, using strong cold air to blow the material into a "boiling" state. Advantages: The monomer freezing effect is the best, with almost zero adhesion. Disadvantage: There are requirements for the shape and size of the fish body, and large or fragile sea fish are not suitable. four Flat freezer (suitable for block or large fish) is mainly used for freezing fish slices, fish chunks, or whole large fish (such as tuna and cod). The fish is sandwiched between two aluminum alloy plates, and the plates directly contact each other to conduct cold energy. Advantages: Extremely fast freezing speed, regular shape of frozen products, suitable for subsequent packaging and transportation. Disadvantage: Unable to achieve individual IQF, suitable for making block frozen products.
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