The ice in the tank are mixed with ice water, and the products are coated with ice to improve the texture, protein denaturation and water holding capacity of the products and reduce the loss of the products and improve their quality.
1. The tank with ice on both sides can facilitate the mixing of ice and water.
2. Moderate icing glazing can reduce product loss and improve product quality.
3. It makes the frozen cooked shrimp reduce the fracture of shrimp whiskers and ensure the appearance of products.
4. Ice glazing can increase the storage time of products to prevent products deterioration, air drying and increase the gloss of product surface.
Applicaiton: Fish, meat, seafood and a round mass of food.
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