Hotel kitchen direct cooling workbench, direct cooling four or six-door freezer, direct cooling top-opening freezer, minus 30 degrees, minus 40 degrees, minus 50 degrees, minus 60 degrees. Now dealers generally purchase from our factory, most dealers and users think it is the effect of quick freezer.
In fact, the kitchen freezer of minus 30 degrees to minus 40 degrees is more widely used for storing seafood or high-end beef and mutton. For example, frozen prawns can be stored for 3 months in an environment of minus 30 degrees, and can only be stored for a month in an environment of minus 18 degrees, and the shrimp heads start to turn black, and the shrimp heads are easy to fall off when cooking. The lower the temperature, the longer the food can be stored and the better the quality.
The principle is: the ingredients are composed of cells, and each cell is about 20 microns in diameter. During the freezing process, the water inside the cells will form ice crystals. In the environment of minus 15 to 18 degrees, the ice crystals expand slowly. When the ice crystals exceed 20 microns in size, they will expand and break the cell wall, and nutrients will be lost in the process of freezing or thawing. This is why the refrigerator at minus 15 to 18 degrees, frozen for a period of time, there is a lot of ice on the meat. But in an environment of 30 degrees or 40 degrees, 50 degrees and 60 degrees. Ice crystals hardly grow. This is also the reason why the low-temperature refrigerator reduces frost by 70%.
This advantage can only be sold to the selling point if the dealers popularize it for chefs or hotels to purchase.
