Traditional food quick-freezing machine generally adopts mechanical quick-freezing machine, that is, refrigerating with compressor first, then contacting food with cold air for heat and cold exchange. The cold medium is generally freon, lithium ammonia bromide, chloromethane, etc. It has not only huge equipment, environmental protection and safety risks, but also the temperature of cold air is generally higher than - 30 C, and the quick-freezing time is more than one hour.

Liquid nitrogen has the characteristics of ultra-low temperature heat absorption, lower temperature than the existing commercial refrigerants, and environmental protection, safety, inertia, can be directly exchanged with food cold and heat refrigeration, is a very ideal refrigerant. In the past, liquid nitrogen quick-freezing technology was difficult to grasp, and the price remained high, which made the cost of liquid nitrogen quick-freezing higher and could not be commercially used. After years of development, our company has successfully solved many technical problems such as uniform diffusion of liquid nitrogen quick-freezing, low-temperature air flow balance and pre-cooling treatment, and realized the marketization of liquid nitrogen quick-freezing machine. Now we have introduced many kinds of products, such as "tunnel type liquid nitrogen quick-freezing machine", "cabinet type liquid nitrogen quick-freezing machine", "box type liquid nitrogen quick-freezing machine", "ultra-low-temperature refrigeration refrigerator", and so on. Crystal particles are small and keep the original quality of food to the maximum. It has been proved by many practices that live fish can survive for 1 to 7 days after being frozen by liquid nitrogen quick freezer produced by our company and thawed in refrigerator for 3 days. This fully illustrates the effect of our liquid nitrogen quick freezer.