eatures of IQF freezing line of vegetable and fruit
1 Each case is made a thorough improvement of its convex-shaped bottom design and drainage in side, so it is more convenient to equipment cleansing and draining.

2 Spiral blancher roller is double-body structure, so that materials do not jump in blanching, it makes blanch more completely, blancher also has automatic temperature controlling system which control the blanching temperature in accordance with the requirements of food strictly. 

3 Ice water cooler is designed as separate unit, it forces the low-temperature water under the coils to the food material directly by the circulating pump, and the cooling effect is good. Water consumption decreased significantly as a result of the cooling water cyclic utilization.

4 Vibration water dropper material plates adopt step-style design; the plate is made of stainless steel strip plate with hole, water dropping is efficient. Material plate is detachable to clean conveniently.

5 All the motors of belt conveying (except the spiral blancher, auto feeder motor) are UDL series cone-disk variable speed shaft-hole-installed motor, which is combined with the worm gear reducer. For this structural design, inlet and outlet expect to be overlap configuration, so that the junction between the devices can be expected to lose less or lose nothing. It is a solution to the food material losing in vegetable processing enterprises for long time.

Processing Steps

Bubble cleaning→ cleaning lifting → Belt scalding or spiral scalding→ Precooling in lukewarm water → Ice water cooling → Vibration water Dropping → drying by blast and lifting → Vibration feeding

Processed vegetables: Sword bean, young soya bean, pea, Dutch bean, maize grain, asparagus, common calla, taro, mushroom, cauliflower, lotus root, onion, etc.