Liquid Nitrogen Tunnel Freezer

The principle of low temperature liquid nitrogen quick freezing technology:
Low-temperature liquid nitrogen quick-freezing technology is the application of [ice crystal theory], using liquid nitrogen ultra-low temperature -196 degrees to make the frozen items pass through the largest ice crystal formation area in a very short period of time, so that the pressure inside and outside the food cells is relatively balanced. It is a new food preservation technology that protects the cell tissue of the frozen items, maintains the cell activity, ensures the fresh quality of the frozen items, and maximizes the retention of the original nutrients.