How to choose the appropriate spiral quick freezing equipment based on the processing needs of meat slices?
Answer: Selection requires comprehensive consideration of production capacity requirements, site limitations, and material characteristics.
Capacity and space matching: The spiral quick freezing machine adopts a vertical multi-layer mesh belt design, which occupies a much smaller area than traditional flat mesh quick freezing machines. Enterprises should choose corresponding specifications based on actual hourly production (such as 500kg to several tons per hour) to avoid overcapacity or insufficient production capacity.
Material form adaptation: Meat slices are usually of moderate thickness and require quick freezing to lock freshness. Attention should be paid to the single piece thickness limit of the equipment (recommended ≤ 50mm) to ensure that the center temperature meets the standard.
Customization and energy saving: It is necessary to pay attention to whether the equipment supports customization of mesh belt layers and import and export directions, in order to seamlessly connect the front and rear production lines. At the same time, priority should be given to energy-saving models that use frequency conversion control, high-efficiency evaporators, and thickened insulation layers (PU foam thickness ≥ 100mm) to reduce long-term operating electricity costs.
2. How to avoid quality damage (such as bleeding and shrinkage) during the spiral freezing process of meat slices?
Answer: The core lies in quickly passing through the "maximum ice crystal generation zone" and controlling water loss.
Accurate temperature control and wind speed: It is necessary to ensure that the temperature of the frozen environment reaches -35 ℃ to -40 ℃, and to maintain a uniform wind speed (3-5 m/s), so that the meat slices can be quickly frozen within 20-30 minutes, and the center temperature drops below -18 ℃. This can promote the formation of tiny ice crystals at the micrometer level, avoiding puncturing the cell membrane and causing juice loss and unpleasant taste after thawing.
Standardized plating and ice wrapping: Meat slices on the mesh belt should be laid flat in a single layer without squeezing each other, and stacking is strictly prohibited to prevent damage under pressure. For some high demand products, after quick freezing, they can be wrapped in ice to isolate the air, prevent oxidation, and prevent freezing and drying.
What are the mandatory requirements for equipment hygiene standards in meat processing?
Answer: Meat processing requires extremely high hygiene standards, and equipment must comply with international food safety certification standards such as HACCP.
Structural anti dead corner design: Excellent spiral quick freezing machines should adopt seamless welding structures, and the frame joints should use circular arc transitions (such as R ≥ 15mm) to avoid dirt and grime accumulation in the right angle welds. Internal lighting and sensors require embedded installation.
Easy to clean and drain: The equipment needs to have a steep slope drainage design to prevent the accumulation of water and the growth of bacteria. At present, advanced equipment supports CIP (cleaning in place) system, combined with erosion resistant mesh belt material, which can significantly shorten the cleaning cycle and reduce unplanned downtime.
How to troubleshoot and maintain daily operations and common faults?
Answer: Standardized operating procedures and regular maintenance are key to ensuring the stable operation of equipment.
Startup and operation specifications: When starting up, it is necessary to "start the fan first, then turn on the compressor" to prevent frost and blockage of the evaporator. During operation, it is necessary to ensure that the mesh belt runs smoothly and the deviation is controlled within ± 10mm.
Common troubleshooting:
Uneven freezing: It is necessary to adjust the angle of the air guide plate to ensure uniform wind speed on each layer (difference ≤ 0.5m/s).
Belt slippage: Check the tension cylinder pressure (≥ 0.5MPa) and promptly clean the ice on the rollers.
Abnormal increase in energy consumption: Usually, the accumulation of ash on the evaporator fins leads to a decrease in heat transfer efficiency, which requires regular cleaning (if the ash thickness is greater than 1mm, it needs to be treated).
Defrosting control: Strictly follow the defrosting cycle, usually perform hot ammonia defrosting every 6-8 hours for 15-20 minutes each time to ensure cooling effect

E-mail:

sales@syguanfeng.com

Tel: 
+86 15088506234
 

Address: 

South Industrial Park of Dongguan, Shangyu District, Shaoxing City,Zhejiang Province,China.