SJ CRYO combines with the ice cream industry development situation in liquid nitrogen ice cream filling machine is easy to operate and low running cost advantages.
With the development of society, people's increasing demand for ice cream and cold drinks for better taste. especially liquid nitrogen ice cream makes further development of the industry. Either the taste of liquid nitrogen ice cream or the smoky mood is really fascinating for people.
Liquid nitrogen ice cream and cold drinks have been very popular in some area, but just beginning for some other area too. The reason is nothing less than the price of foreign production and development of this product is expensive, after delivery to us, its price is very expensive.
Product features:
● Healthy
Liquid nitrogen is airborne to obtain non-toxic, inert and does not react with other ingredients within the ice cream. During the freezing process, the ice cream raw material is surrounded by nitrogen to reduce contact with the air, almost no oxidation discoloration and fat rancidity, to eliminate the oil smell caused by oxidation. The rapid reduction of temperature can slow down the biochemical reaction of ice cream and reduce the series of metamorphism caused by the enzyme; liquid nitrogen on bacteria and other micro organisms also suffocation and inhibition, and better to maintain the original ice cream and cold drinks freshness, color Fragrance and its nutritional value.
● Good taste
Making ice cream using liquid nitrogen freezing, low temperature -196 ℃ can quickly make crystalline materials, through the rapid freezing zone. Liquid nitrogen is liquid and can be in close contact with all parts of the irregularly shaped food, so that the heat transfer resistance to a minimum; like an egg shell generally firmly in the feed of nutrients. Ice cream inside the ice crystal small and uniform, eat naturally fine and not have a rough feeling.
● Good shaping
Chocolate and cream-like ice cream produced by liquid nitrogen impregnation, due to the direct contact time between the surface chocolate and liquid nitrogen is extremely short, the chocolate coating temperature is much lower than the temperature of the inner ice cream, the thermal expansion and contraction of chocolate Tightly wrapped in the inner layer of ice cream, so that the outer layer is not easy to peel off. At the same time, due to the liquid nitrogen freezing very low temperature, chocolate and cream hardness is higher, crisp leather coating appearance is very smooth and smooth, does not produce melting,bonding and surface cracking, shedding and so on, liquid nitrogen ice cream sensory quality indicators Significantly better than conventional refrigeration equipment frozen products.
Structural features:
- Filling equipment without electricity, low energy consumption;
- Stainless steel body;
- Quick release structure, easy to connect;
- High vacuum multi-layer insulation, low liquid nitrogen evaporation;
- Mechanical control, low failure rate;
- Discharge pressure is low, high safety;
- Filtration nozzles reject impurities;
- Universal brake casters to facilitate small space to move;
- Height is comfortable for operating;
- Can be upgraded to electrical control;
- Bar can be customized under the cabinet;
