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Three precautions for fig IQF quick freezing equipment
2026-07-31
Question 1: What are the key precautions for the raw material pretreatment and feeding process of the fig IQF quick freezing equipment?
Answer: Fig skin is thin, juicy, and has a soft texture. The pre-treatment standards must be strictly controlled before feeding. Firstly, it is necessary to thoroughly clean the fruit and completely drain the surface moisture to prevent excess moisture from forming ice cubes in the freezer, which may cause the mesh belt to adhere or block. Secondly, it is recommended to cut the figs in half or in pieces to facilitate rapid penetration through freezing. When feeding, it is necessary to maintain a uniform and flat layout to avoid material accumulation and overlap, ensuring that cold air can penetrate each fruit 360 degrees, thereby achieving fast and uniform single unit quick freezing.
Question 2: What should be noted in the operation and temperature control parameter settings of IQF quick freezing equipment?
Answer: The core of IQF quick freezing lies in "speed", so the temperature and air volume control of the equipment are crucial. The freezing temperature of figs usually needs to be set between -30 ℃ and -40 ℃ to ensure that the water inside the fruit can quickly crystallize and avoid the formation of large ice crystals that damage the cell structure. At the same time, it is necessary to adjust the frequency of the fan and the running speed of the mesh belt reasonably according to the moisture content and feeding amount of the figs to ensure the penetration of cold air. In addition, due to the high sugar content of figs, it is necessary to regularly observe and clean the frosting on the surface of the evaporator to prevent a decrease in refrigeration efficiency caused by excessive frosting.
Question 3: What are the special requirements for the daily maintenance and hygiene of the fig IQF quick freezing equipment?
Answer: Fig trees are rich in sugar and pectin, and are prone to adhesion inside equipment during quick freezing and defrosting processes. Therefore, hygiene and cleanliness are of utmost importance for maintenance. A strict CIP (In Situ Cleaning) or manual cleaning system must be established. After each production is completed, the conveyor belt, air duct, evaporator, and water tray must be thoroughly washed to prevent sugar residue from breeding bacteria or producing odors. At the same time, it is necessary to regularly check the tension and deviation of the mesh belt, clean the ice water mixture on the transmission components, and check the sealing of the insulation board of the storage body to ensure that the equipment is in an efficient and hygienic operating state for a long time.
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