1. Chaw quality humhalh nan Rapid Freezing
Ice Crystal Control: Quick-freezing machine hian ei tur core temperature chu hun rei lote chhungin -18℃hnuai lamah rang takin a tihhniam thei a (eg, minute 30 chhungin), rang takin ice crystal formation zone (0 to -5℃) kaltlangin ice crystal te tak te a siam thei a ni. Hei hian cell structure tihchhiatna a ti tlem a, chu chuan chaw ei tur nutrients, thlum, rawng leh texture te chu a humhim thei a ni.
Thawing Effect: Thawing hnuah chuan quick-frozen foods (peach chunks leh wontons ang chi) te chu ei tur thar nen a danglam thei lo tluk a ni a, juice hloh a ti tlem a, crisp texture leh nutritional components (vitamin leh proteins ang chi) te a vawng reng bawk.
2. Production Efficiency tihpun
Automated Production: Quick-freezing machine hian thil siam chhuah chhunzawm zel theihna a siam a, kut hmanga inrawlhna a tihtlem bakah theihna a tipung bawk.
Shorter Production Cycle: Quick-freezing technology, a bik takin peak fruit processing season (peaches ang chi) lai hian raw material tam tak chu rang takin a process thei a, market opportunity a la thei a ni.
3. Operating Cost tihhniam
Energy hman tlem: Data tehkhin dan: Vawk sa ton 1 freezing-ah chuan quick-freezing machine atanga electric kWh 60-80 a ngai a, traditional cold storage-ah chuan kWh 120-150 a ngai a, hei hian electric 40%-50% a humhim thei a ni.
