Rapid cooling with liquid nitrogen or liquid carbon dioxide allows for maintaining high quality without damaging cell tissue! Increased processing capacity, reduction of waste loss and electricity consumption during processing!
Cooling down to an ultra-low temperature of -196°C is possible, and custom equipment design is available! This product is an LN2 rapid cooling device that increases the hardness of the target material through LN2 cooling, resulting in a clean finish for cutting and reducing losses during cutting. It supports rapid cooling with liquid nitrogen and can accommodate various cooling methods such as batch or continuous, tailored to your production line. Please feel free to contact us when you need assistance. 【We can solve the following issues】 ■ Want to increase processing capacity ■ Want to reduce electricity consumption ■ Want to reduce losses during processing ■ Aim for a clean finish *For more details, please download the PDF or feel free to contact us.
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**Effects** - Reduces the load on the rear section of the freezer - Increases the hardness of the target object through LN2 cooling, resulting in cleaner cut processing - Reduces losses during cutting Utilizing the cold energy of liquid nitrogen (-196°C) and liquid carbon dioxide (-79°C), rapid freezing is performed to avoid changing the quality of the ingredients. This method is used in the production of frozen foods (such as rice, fried foods, hamburgers, etc.) and for freezing fresh fish and meat. When food freezes, the moisture inside the tissue generally expands, leading to tissue destruction. However, with rapid freezing using liquid nitrogen or liquid carbon dioxide, it is possible to pass through the temperature range where water crystals grow larger in a short time. As a result, it contributes to the improvement of food quality and the enhancement of high added value, such as reducing drip during thawing. For more details, please contact us. *For more information, please download the PDF or feel free to contact us.*
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Solve these concerns!! ☆ I want to rapidly cool the surface of ice cream, baked goods, etc. ☆ For foods like jelly and ice cream, I want to clearly define the boundary of the two layers and prevent the sinking of ingredients. ☆ I want to reduce drip and improve quality through rapid cooling, etc. At Iwatani, we have a cooling system called Hairei. If you wish for continuous cooling, we recommend the tunnel freezer type Hairei, and if you prefer batch cooling, we suggest the batch type Hairei. In either case, we can design custom equipment to achieve your production plans and desired cooling temperatures. For more details, please contact us. *For more information, please download the PDF or feel free to contact us.
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Iwata's Gas Technology and Gas Engineering Iwata Industries' Power and Gas Plant Division leverages Iwata's gas technology, gas supply capabilities, and expertise to propose gas solutions aimed at improving product quality, enhancing productivity, and reducing environmental impact in manufacturing and research settings. ■ Reliable product specifications ■ Utilization of a robust gas supply network ■ Proposal capabilities that meet customer needs ■ Extensive delivery track record
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