Quick Freezers for Red Meat – Preserve Freshness & Maximize Efficiency

1. Primary freezing after slaughter: lock in freshness and ensure quality

In the pre-cooling and quick freezing of whole livestock/cut meat, the JET quick freezer demonstrates powerful performance. For beef, our tunnel quick freezer is equipped with a strong cold air circulation system, which can quickly pass the whole carcass or cut meat through the maximum ice crystal formation area at an ultra-low temperature of -35℃, with a processing capacity of several tons per hour, effectively preventing the meat fiber from being damaged by ice crystals, and maintaining the tender and juicy taste and high-quality color of the beef. 

When processing pork, the spiral quick freezer uses precise temperature control technology to keep the temperature stable at -30℃ to -40℃, ensuring that the core temperature of the pork quickly drops below -18℃ to prevent the growth of microorganisms and avoid deterioration. At the same time, through the unique hanging design, each piece of pork is evenly cooled, and the original flavor of the pork is retained to the greatest extent.

For poultry, the hanging quick freezing device plays its expertise and combines the pre-cooling treatment in the early stage to complete the quick freezing process of poultry in a short time, eliminating problems such as bacterial reproduction, water loss and protein denaturation, and laying a solid foundation for quality for subsequent processing and sales.

2. Deep processing: fast shaping and improved efficiency

In the processing of cooked food such as meatballs and sausages, the JET quick-freezer is a powerful assistant for enterprises. When producing beef balls and beef sausages, the flat-plate quick-freezing device uses the aluminum alloy evaporation plate contact refrigeration method to achieve rapid heat conduction, so that the beef products can be shaped in a very short time, which not only locks the meat aroma and nutrition, but also improves production efficiency and meets the needs of large-scale orders.

For pork products, the fluidized single quick-freezing machine uses the bottom-blowing fluidized bed principle and the vibration device of the surface freezing section to allow pork balls, sausages and other products to be evenly and quickly frozen in a suspended state to avoid adhesion, ensuring the product's exquisite appearance and stable quality.

In the field of poultry deep processing, the impact quick-freezing machine uses vertical high-speed airflow bidirectional wind technology to greatly shorten the freezing time of poultry meatballs, meat patties and other products, so that the internal moisture can be well preserved, and the taste is fresh and juicy, providing technical support for enterprises to create high-quality products favored by the market.