The working principle of the equipment is: non-direct contact freezing of low-temperature gas (liquid nitrogen) of frozen goods,
put fresh food (seafood, meat, pasta) packed or unpacked into a quick-freezer, and put liquid nitrogen The temperature in the
freezer is quickly reduced to -100 ° (the temperature can be set according to different ingredients, and the lowest temperature
can reach -196 °), and then frozen in a short time. Avoid the ice crystal formation period inside the food to ensure that the cell
tissue will not be damaged, and the nutrients will not be lost after thawing, and the original flavor, taste and nutritional value
will be maintained.