The company has a group of experienced design engineers and production elites with superb technology. The food processing equipment we produce is of high technology content, energy-saving and environmental protection, efficient and stable, and its excellent performance meets the HACCP food hygiene requirements.

In the field of food industry that pursues extreme freshness, safety and deliciousness, the efficiency and quality of freezing technology directly determine the final value of the product. Traditional freezing methods are slow and have large ice crystals, which often lead to food cell damage, juice loss, poor taste, and microbial control risks. Today, the new generation of food quick-freezing and cooling machines, with their disruptive technology of "instant freshness lock", are setting off a revolution in freezing and preservation, bringing unprecedented quality improvement and efficiency breakthroughs to food processing, catering supply chain and fresh retail.

Core technology breakthrough: perfect combination of speed and temperature
The core of the food quick-freezing and cooling machine lies in its ultra-high-speed cooling capability and precise low-temperature control. It can quickly pass the maximum ice crystal formation zone (-1℃ to -5℃) in a very short time (usually a few minutes to more than ten minutes) to reduce the center temperature of the food to a safe storage temperature (such as -18℃ or even lower). The key to this process is:

Super-strong refrigeration power: Equipped with an efficient refrigeration system, it provides a cooling rate far exceeding that of traditional refrigeration equipment.

Advanced heat transfer method: Combining a variety of efficient heat transfer technologies such as powerful air cooling, contact plate cooling or immersion liquid cooling to ensure that the cold quickly and evenly penetrates the inside and outside of the food.

Intelligent temperature control system: Accurately monitor and control the temperature and wind speed in the freezing chamber to ensure that the entire freezing process is efficient, stable and controllable.

Five core advantages define a new standard for freezing:

Extreme freshness lock, quality leap:

Microcrystalline freezing: Ultra-high-speed freezing forms extremely small ice crystals, minimizing physical damage to the cell walls and tissues of the ingredients.

Locking juice and nutrition: Effectively prevent juice loss, retain the original moisture, flavor substances, nutrients and color of the ingredients, and the taste and texture after thawing are close to the fresh state.

Maintaining shape: Especially for high-moisture foods (such as fruits, berries, leafy vegetables), delicate desserts (such as mousse, cakes) or fragile ingredients, it can perfectly maintain their original shape and appearance.

High efficiency and energy saving, improve production capacity:

Significantly shorten the freezing time: Compared with traditional freezing (several hours or even more than ten hours), quick freezing and cooling compresses the process to tens of minutes or even minutes, significantly improving the efficiency of the production line.

Continuous operation capability: Supports continuous production in assembly lines, seamlessly connecting the front-end cooking/processing and the back-end packaging links.

Optimize energy consumption: Although the instantaneous power is high, due to the extremely short time, the overall energy consumption is often lower than that of traditional freezing equipment that runs for a long time.

Strengthen food safety barriers:

Quickly pass through the "dangerous temperature zone": Minimize the residence time of food in the temperature range suitable for rapid microbial reproduction (4℃-60℃).

Inhibit microbial activity: Rapidly reduce the temperature to the range where microbial growth stagnates or dies, effectively reduce foodborne risks, and extend the shelf life of products.

Comply with HACCP and high standards: Provide strong technical support for food companies to meet strict food safety management systems.

Reduce losses and improve economic benefits:

Reduce dry loss and dehydration: Rapid freezing greatly reduces the evaporation of water (dry loss) on the surface of food, directly improving product yield.

Increase product value: Excellent preservation effect brings higher sensory quality and nutritional value, enhances market competitiveness, and improves product premium ability.

Save storage space: Rapid freezing releases production capacity, reduces work-in-progress inventory, and optimizes storage management.

Wide application, empowering multiple scenarios:

Pre-prepared dishes and central kitchens: Ensure the core flavor and taste of dishes, and are key equipment for pre-prepared dishes to break through quality.

Meat and aquatic product processing: Lock the juice and freshness of fresh meat and fish, and enhance the value of cut products.

Fruit and vegetable preservation: Suitable for high-value perishable fruits and vegetables such as berries and leafy vegetables, extending the best tasting period.

Baking and desserts: Quickly shape mousse, cream cakes, etc., to maintain the best texture and appearance.

Catering and retail: Provide ready-to-use high-quality frozen ingredients for high-end restaurants and fresh supermarkets.

Emergency cooling: Quickly cool cooked food, sauces, etc. to avoid bacterial growth.

In the food processing, catering, and cold chain logistics industries, the thawing process has long been a critical bottleneck affecting final product quality, safety, and economic profitability. Traditional thawing methods (such as room temperature thawing, running water thawing, or refrigerated thawing) often suffer from uneven thawing, severe juice loss, a high risk of microbial growth, and excessive processing time. Now, an innovative technology—low-temperature, high-humidity thawing machines—is offering a breakthrough solution to these industry pain points with its superior performance, ushering in a new revolution in thawing technology.

The core principle of low-temperature, high-humidity thawing technology lies in creating and precisely controlling a constant low temperature (typically between 0°C and 10°C, such as 3-8°C) and ultra-high relative humidity (typically >90%, or even above 95%). Under these conditions, the thawing process offers significant advantages:

Maximum quality preservation: Low temperatures effectively inhibit microbial activity, reducing food safety risks. At the same time, the high humidity environment is like covering the food with a layer of "water film", which greatly reduces the loss of juice (water, nutrients, flavor substances), so that the thawed meat, aquatic products, poultry, etc. maintain the color, texture, taste and nutrition close to the fresh state. The juice loss rate can be significantly reduced by more than 50% compared with traditional methods.

Even and efficient thawing: High humidity air has excellent heat conduction efficiency. Combined with a precise circulating air system, it ensures that the cold is evenly and quickly transferred to every part of the food, achieving highly uniform thawing from the outside to the inside, effectively avoiding "cooked outside and raw inside" or local overheating and deterioration. The thawing time is usually shortened by 30%-50% compared with conventional refrigerated thawing.

Improving food safety: The entire thawing process is strictly controlled in a safe low temperature range (far above the freezing point and below the dangerous temperature zone), effectively curbing the reproduction of pathogenic bacteria, significantly reducing the risk of foodborne diseases, and meeting the requirements of strict food safety management systems such as HACCP.

Standardization and automation: Modern low-temperature and high-humidity thawing machines are equipped with intelligent control systems that can accurately set and maintain the required temperature, humidity and thawing time, achieve standardization and traceability of the thawing process, reduce human operation errors, and improve production efficiency and consistency.

Reduce losses and increase benefits: Lower juice loss rate directly translates into higher product yield and better appearance, which improves product value and economic benefits. At the same time, automated operation also saves labor costs.

Direct-injection steamers: A new kitchen favorite, a new cooking experience.
In modern kitchens, steamers have become an increasingly popular choice. They not only preserve the original flavor of ingredients but also reduce smoke, making cooking healthier. Among the many steamers available, direct-injection steamers stand out for their unique heating method and excellent cooking results, making them a new favorite among cooking enthusiasts.
Direct-injection steamers operate by spraying steam directly into the steamer, evenly distributing it for rapid and uniform heating. Compared to traditional steamers, this heating method better preserves the taste and nutrients of food while also being more energy-efficient and environmentally friendly.
Among the many direct-injection steamers, several are highly regarded for their outstanding performance and excellent reputation. First, Siemens, a German company renowned worldwide for its exquisite craftsmanship and innovative technology, is a stylish and easy-to-use steamer that meets the cooking needs of diverse users.
Another notable example is Mi, a smart home product from Xiaomi. Mi direct-injection steamers have won the favor of many young consumers for their intelligent design and high cost-effectiveness. By connecting to a smart home system, users can remotely control the steamer via a mobile app, enabling intelligent cooking.

When choosing a direct-injection steamer, in addition to considering its influence and reputation, it's also important to consider its functionality and safety. A good direct-injection steamer should offer fast heating, even steam distribution, ease of cleaning, and simple operation. Safety is also a crucial consideration, such as the presence of features like boil-dry protection and overheating protection.

Overall, direct-injection steamers have carved a niche in the kitchen appliance market with their unique advantages. Whether consumers pursuing a quality lifestyle or young families seeking value, there's a direct-injection steamer that suits them. With continuous technological advancements and increasingly diverse consumer needs, we believe direct-injection steamers will continue to offer even more surprises and conveniences in the future.

When choosing a direct-injection steamer, it's worth conducting extensive market research, consulting online user reviews and professional reviews, and considering your specific needs to choose one that fits your budget and cooking needs. After all, a good steamer not only enhances the joy of cooking but also provides healthy and delicious dishes.