1. How fast is DJL liquid nitrogen freezing technology?

DJL Reply: There will be differences according to the different thickness and the packaging and different freezing temperature of product, when extreme temperature is used, DJL liquid nitrogen fast freezing speed can freeze naked frozen food with a thickness of 5CM in 3 minutes at the fastest., However, it is more common to freeze naked-food which up to 10CM thick within 10-30 minutes, usually used temperature between -80℃ to -120℃, extreme use of liquid nitrogen immersion, the temperature can reach -196℃.

2. What is the refrigerant of DJL liquid nitrogen freezer? Is it safe? Do I need to go through any special procedures?

DJL Reply: The refrigerant used in the DJL liquid nitrogen freezer is liquid nitrogen. Liquid nitrogen is separated from the air by cryogenic air separation technology. It is neutral and non-combustible and non-explosive. However, high concentration of nitrogen should be prevented from causing oxygen deprivation in confined Spaces; In addition, the limbs should not be placed in low temperature for a long time, nor can the limbs be immersed in liquid nitrogen, which will cause frostbite. Relative to others, liquid nitrogen is a relatively safe refrigerant.

It should be noted that when liquid nitrogen storage tank is used, it shall be submitted for approval for filing, which can be generally handled by the liquid nitrogen supplier.

3. What are the advantages of liquid nitrogen quick freezing compared with the traditional freezers and iqf freezer?

DJL Reply: Before answering this question, it is necessary for us to clarify the standard definition of quick freezing: quick freezing of food is to place the pre-processed food into a low-temperature device, pass through the largest ice crystal formation zone within 30 minutes, and the central temperature drops from 0℃ to Below -5℃, the diameter of the ice crystals formed is less than 100μm, and the center temperature of the food after quick freezing must reach the food freezing technology below -18℃. Due to its fast speed, the cell integrity of liquid nitrogen quick-frozen food was much higher than that of traditional freezing method, and the cell damage rate was nearly 80% less than that of slow-freezing food, so its taste, nutrition and color are much better than slow freezing food, In terms of seafood, DJL liquid nitrogen quick-freezing technology can be comparable to seafood in fresh state after freezing and thawing. Therefore, liquid nitrogen quick-freezing technology can better maintain the color, aroma, flavor and taste of food, and its sales value will also be greatly improved.