Showing 1–6 of 14 results
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Direct Evaporation Ice Slurry Unit
Read moreThe direct evaporation ice slurry unit, uniquely developed by Risheng Company, utilizes a flooded evaporation refrigeration system as its cold source. It directly produces supercooled water at -2°C without the need for plate heat exchangers or secondary coolants. Through a special crystallization promotion device, the unit converts the supercooled water into a fluidized 0°C ice-water mixture (ice slurry), which is then transported via pipeline to an ice storage tank. Thanks to this proprietary ice-making technology, the overall energy efficiency ratio (COP) of the refrigeration system exceeds 4.1
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Dynamic Ice Slurry for Energy Storage Applications
Read moreDynamic ice slurry storage technology enables “peak shaving and valley filling” of grid loads and demand-side response by producing ice slurry during nighttime low-load or low-electricity-price periods, and releasing cooling capacity during daytime peak-price periods. At the same time, this technology effectively absorbs unstable surplus wind and solar power, stores them in the form of high-density ice slurry, and outputs cooling energy as a stable, controllable cold source—achieving time-shifted transfer and efficient utilization of renewable energy
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Food Vacuum Cooler
Read moreVacuum cooling technology rapidly and uniformly cools high-temperature cooked food, solving the problems of lengthy cycles, uneven cooling, and bacterial contamination common in traditional cold-air cooling. Consequently, it boosts production efficiency and extends the product’s shelf life
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Supercooled Water Ice Slurry Generation Technology
Read more“Utilizing advanced supercooling technology, ordinary water is deeply cooled to -3°C. By destabilizing this supercooled state, a large volume of fine, flowable ice slurry is generated instantly. This technology delivers exceptionally high ice-making efficiency, and the resulting slurry boasts excellent fluidity, allowing it to be easily pumped like a liquid to any location where cooling is needed.”
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Vacuum Cooler For Baked goods
Read moreFor freshly baked bread, a vacuum rapid cooling method is adopted. In the high-temperature stage, direct heat exchange with the working fluid quickly reduces the temperature to ambient level. In the low-temperature stage, the system switches to the mechanical refrigeration module, ultimately cooling the bread rapidly to 2°C
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Vacuum Cooler For Braised Meat
Read moreFor freshly cooked braised meat, the vacuum rapid cooling method is employed. In the high-temperature stage, a direct heat exchange medium is used to quickly bring the temperature down to ambient levels. In the low-temperature stage, the system switches to a mechanical refrigeration module to ultimately cool the braised meat rapidly to 2°C. The total cooling time can be controlled within a range of 5 to 25 minutes, depending on the selected setting