Showing 7–12 of 20 results
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Ice Slurry for milk cooling
Read moreHigh-quality pasteurized milk requires the maximum retention of bioactive substances such as immunoglobulins, lactoferrin, active calcium, bioactive peptides, and lactoperoxidase. Therefore, low-temperature pasteurization and low-temperature storage are essential. After pasteurization, in order to prevent the rapid growth of aerobic spore-forming bacteria and maintain the lowest possible baseline microbial count, the milk must be rapidly cooled and kept below 4°C. Strict control of the 4°C temperature directly determines whether the fresh milk can achieve higher nutritional value and a longer shelf life. All of this relies on a reliable and stable cold source. As a super-constant temperature cold source, 0°C slurry ice is the ideal solution for ensuring high-quality, long-shelf-life pasteurized fresh milk
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Slurry Ice for Fruit & Seafood Preservation
Read moreSlurry ice(Fluid Ice): Bringing Ultimate Freshness to Fisheries & Fresh Produce Pumpable, ultra-fast cooling, zero damage. Extends shelf life by 2–4 days. From deep sea to dining table, from farm to supermarket — gentle, efficient, sustainable slurry ice technology
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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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Ultra-low Temperature Air Cooler
Read moreUltra-Low Temperature Air Stream System Precision Thermal Testing for Semiconductors Direct cold air stream down to -80°C, ramp rate up to 15°C/sec. Ideal for chip characterization, reliability tests, engineering validation, and failure analysis. Clean dry air (CDA, N₂) compatible
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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