Continuous Fluidization Machine for Cheese Products

Fluidization IQF freezer

■     Capacity：500-6000kg/h

■     Origin：Shangyu city,Zhejiang province,China

■     Application：Fruits.

Thermal insulation system

Transmission system

Heat Exchange System

• Nutrition Retention：-30℃ rapid freezing, bean vitamin C retention rate ≥85%, no dietary fiber loss;

• Anti-Adhesion & Anti-Breakage：Airflow suspension flipping, no adhesion of edamame and chickpeas, intact pods, high yield;

• Easy Cleaning：No dead corners in the body + easy-to-rinse mesh belt, less bean residue, complying with food hygiene.

• Fully automated continuousline

  Employs a fully automated continuous fluidization production line design. Cheese products move forward at a constant speed on a specially designed stainless steel mesh belt through customizable multi-zone freezing tunnels. Equipped with air defrosting devices and ADS automatic defrosting systems, the equipment enables 24+ hours of continuous operation. The evaporator frost cycle is significantly extended, maintaining consistent refrigeration efficiency, perfectly matching the high-load, long-cycle, large-batch production rhythm of large and medium-sized food enterprises

• Ultra-Gentle Air-Suspension Freezing

  Utilizes unique air duct design and airflow pulse regulation systems to create a vertically upward high-velocity, high-pressure, ultra-low temperature airflow field within the freezing zone. Cheese particles are suspended in a "fluidized flow" state under the airflow, with bed expansion and significantly increased voidage. Each cheese shred/dice is 360° wrapped by ultra-low temperature airflow. Combined with high-frequency micro-vibration devices on the mesh belt, it achieves rapid surface crust-freezing while implementing precise physical separation, completely solving the clumping and adhesion problems of high-stickiness cheese products. The finished product IQF individual rate reaches over 99%

• Rapid & Uniform Freezing with Air Suspension

  Addressing the specific needs of browning-prone cheeses such as mozzarella, the equipment features a dual-freezing zone mode: the first zone achieves rapid surface crust-freezing within 1-2 minutes using ultra-high velocity airflow, locking in the cheese's natural color and moisture; the second zone performs deep, uniform freezing. This rapid passage through the ice crystal formation zone minimizes browning effects during thawing, ensuring the finished product maintains its bright, natural milky-white appearance and springy texture.

• Continuous, High-Capacity Processing

  Innovative airflow bypass and dynamic vortex design effectively prevent fines generated during cheese shredding/dicing from being drawn into evaporator coils or deposited in transport bed meshes-2-9. Optimized airflow circulation paths allow fines to exit normally with products, significantly reducing air pressure loss and defrost frequency. Continuous operation time is extended by over 200%, with notably reduced maintenance costs.

• Fully Scalable to Your Operation

  The equipment features a fully modular prefabricated structure based on European design concepts. Freezing capacity and equipment dimensions are completely customized according to client production targets-2-5. Processing capacity ranges from 1 ton/hour to over 5 tons/hour, flexibly scalable in 1-ton increments, seamlessly matching the production planning of pizza topping lines, catering supply chains, and export processing bases of various scales-. We provide tailor-made complete cheese freezing production line solutions for each large and medium-sized client.

High-quality IQF products

This series of quick-freezing device is the best equipment to realize the fluidized monomer freezing of fruit and vegetable food and some seafood. 

Frozen products move in the rusty steel mesh belt, with the increase of airflow speed, the food layer begins to loosen; When the wind pressure reaches a certain value, the food particles no longer remain static, some particles suspended upward, resulting in bed expansion, voidage increases, that is, the formation of a fluidized bed; In this fluidized bed, the food in suspension state is blown by strong cold wind from bottom to top. All sides of the frozen food are surrounded by cold wind to realize rapid freezing of the frozen food and form monomer. 

The frozen food to be frozen quickly passes three stages of cooling, surface freezing and deep freezing, so as to obtain the highest quality frozen food.

Application

• Anti-Seasoning Precipitation：-30℃ instant freezing, no sauce component precipitation, rich flavor of meat granules without loss;

• Strong Anti-Adhesion：Airflow continuously flips meat granules, single-grain separation after freezing, no manual breaking needed;

• Anti-Corrosion：Parts contacting sauce are anti-corrosion treated, no rust after long-term use, easy to clean.