The core of the operation of the IQF (Single Unit Rapid Freezing) tunnel freezing equipment for meat is to achieve rapid deep freezing of meat, allowing it to quickly pass through the maximum ice crystal generation zone (-1 ℃ to -5 ℃) within 30 minutes, thereby forming tiny ice crystals and maximizing the locking of meat juice and nutrients
1、 Preparation before startup and parameter setting personnel and environment preparation: Operators must wear personal protective equipment such as cold proof clothing, waterproof gloves, protective goggles, and anti slip shoes, and are strictly prohibited from operating alone. Ensure good ventilation in the operating area, activate the ventilation and exhaust system in advance, and check if the fixed oxygen concentration detection alarm is functioning properly. Equipment inspection: Confirm that the interior of the equipment is clean and free of debris, check the liquid level of the liquid nitrogen storage tank (if it is a liquid nitrogen equipment) or the status of the refrigeration system, ensure that the pipeline connections are tight and leak free, and that safety protection devices such as emergency shut-off valves are functioning properly. Parameter setting: Set the freezing temperature based on the characteristics of the meat (usually between -30 ℃ and -35 ℃, high-value meat can reach below -45 ℃). Adjust the feeding speed of the conveyor belt to ensure that meat can quickly pass through the maximum ice crystal generation belt 5 within 30 minutes. 2、 Standard loading of meat loading and operation monitoring: Lay the pretreated meat (such as meat slices, Rice-meat dumplings, etc.) evenly and in a single layer on the tray or conveyor belt to maintain proper clearance. Excessive stacking or overlapping is strictly prohibited to avoid obstructing the penetration of cold air and causing uneven freezing. Startup and monitoring: After confirming that there are no personnel in the tunnel, close the cabinet door and start device 2. During operation, real-time observation of parameters such as box temperature, item probe temperature, wind speed, and flow rate is required to ensure even penetration of cold air. At the same time, pay attention to listening for any abnormal vibration or noise in the equipment, and maintain the normal operation of the exhaust system to maintain negative pressure balance. 3、 Shutdown unloading and cleaning maintenance for safe unloading: After the meat is frozen (with a center temperature below -18 ℃), carefully remove the frozen material and immediately seal it to avoid prolonged exposure to room temperature, which may cause surface frosting or dry consumption. Standardized shutdown and cleaning: When shutting down, the refrigerant supply should be stopped first, the valve should be closed clockwise, and then the power should be disconnected. After the equipment is shut down, the ventilation and exhaust system should be delayed for at least 3-5 minutes before shutting down. Thoroughly clean the interior of the equipment (especially the nozzle and conveyor belt) and the operating area, remove residual meat debris, regularly check the pipes and seals, and ensure equipment hygiene and smooth air supply.

E-mail:

sales@syguanfeng.com

Tel: 
+86 15088506234
 

Address: 

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