Liquid nitrogen ,having no color, taste and scent, is    very low temp fluid(-196C) under atmosperic
   pressure
become quick freezing under the condition of no    oxygen spraying directly on freezing food
possible of quick freezing than any other cooling    system through direct contact cooling of liquid    nitrogenand food.



By using inert nitrogen for refrigerant, food hygiene
   is very safe.
Prevent food from acidification by freezing under the    nitrogen enviroment and preserve food the same way    before using quick freezing without being dry.
preserve the peculiar scent and color of food and    taste and nutrition and are the same as before
   freezing
prevent degeneration of protein ,dryness changing    starch into beta
food is kept in hygienic condition by freezing very    quickly below critical temp of microbial propagation







classification of food
food name
required time
LN2 rate
Fish and
processed food.
Shrimp
15~20
1.0
Crab
10~20
0.8
Sweet fish
10~20
0.8
Dried seaweed
15~30
1.0
Clam,Oyster
25~30
1.2
Fish paste
20~40
1.2
Fried food
10~15
0.8
Meat and
Processed food
Broiler
20~30
1.3
Steak
20~30
1.0
Hamburger
5~15
0.6
Sausage
20~30
1.0
Fruit and
Vegetables
Unripe peas
10
1.0
Asparagus
5
1.1
Mushroom
10~20
1.0
Carrot
5
1.0
Tangerine
30~40
1.5
Cakes
Tangerine
Juice can
30
0.3
Sponge cake
20
0.6
Soft cream
10
0.4
Ice cream
10
0.4
Rice cake
20
0.6
Bread
15
0.6