However, with the rapid changes in the structure and packaging of food, especially in the small package frozen food industry, there have been major changes in the way food is frozen. Intermittent and slow warehouses, widely used since the 1950s and 1960s The type and shelving freezing rooms have been replaced by fast, continuous freezing units (tunneling, iqf, screwing, fluidization, etc.). The temperature in the freezing chamber has been reduced from -33 to -35 ° C to -40 to -42 ° C, thus increasing the freezing speed and improving the quality of frozen products. In the past, large and medium-sized refrigerators are basically using a centralized liquid forced circulation pump system, in recent years, a variety of evaporation temperature requirements of the food refrigerator, decentralized direct expansion system due to the system is simple, short construction cycle, Easy to control and other advantages have also been widely used.
Following is a picture of IQF room with stainless steel tube aluminum fin evaporator coil