SERVICE

•Depending on the specific processing needs of different aquatic products, such as raw and cooked shrimp, shrimp meat, whole fish, fish fillets, and surimi products, and whether the processing requires block freezing or individual freezing, appropriate freezing equipment such as the SLD series spiral freezer, impact tunnel freezer, and plate freezer can be selected.

•With 30 years of experience serving the aquatic product processing industry, we have grown in tandem with Chinese aquatic giants like Guolian. Overseas, we have established strong partnerships with aquatic product processing companies in various countries, including QL Group, Red Chamber, and Morpol.

•Frozen products are conveyed on a stainless steel mesh belt. As the airflow speed increases, the products begin to move. When the air pressure reaches a certain value, the products are subjected to high-speed, vertical upward blowing, causing them to suspend in place. This results in bed expansion and increased porosity. The suspended particles are surrounded by the low-temperature airflow, achieving rapid freezing and forming individual particles.

•Simultaneously, a mechanical pulse vibration device is designed beneath the mesh belt. As the frozen particles freeze, they are vibrated and separated, effectively preventing them from sticking together.

•Suitable for shelf freezers, tunnel freezers, spiral freezers, and self-stacking freezers; for steamed high-temperature products, it can provide complete production line services including pre-cooling followed by quick-freezing;

•From the early stages of the industry's development, it served industry giants such as Sanquan and Sinian, specializing in traditional rice and flour products. Later, based on the development of the rice and flour industry, it timely launched quick-freezing machine-supported production line solutions to meet the processing needs of new products.

•A cross-border trade enterprise engaged in the processing of imported seafood from Southeast Asia, whose products are mainly exported to European and North American markets. Due to the long cross-border transportation time, the requirements for the freshness and shelf life of frozen products are extremely high. The previously used quick-freezing equipment could not meet international standards, resulting in an export return rate as high as 12%. To solve this problem, the enterprise purchased an impingement tunnel quick-freezer from Yongxing Factory.

•Yongxing’s impingement tunnel quick-freezer adopts high-speed air impact technology, with an air speed of 15m/s, which can lower the central temperature of seafood to -40℃ within 8 minutes, far lower than the -18℃ standard required for international transportation, effectively killing some microorganisms and extending the product shelf life to 18 months. The equipment is equipped with a control system certified by EU CE, which can record data such as temperature and time during the quick-freezing process in real time, facilitating product traceability. After being put into use, the enterprise’s export return rate dropped to 1.5%, and the products passed the EU BRC food safety certification, successfully entering the European high-end seafood market, with annual export volume increasing by 50%.

•An old-fashioned wheaten food enterprise has been producing quick-frozen wheaten food such as dumplings, steamed buns and steamed bread for 20 years. The original production line equipment is aging, with problems such as insufficient production capacity, long quick-freezing time (40 minutes required), and short product shelf life. To meet the needs of market expansion, the enterprise chose Yongxing Factory to upgrade the production line.

•Based on the existing workshop layout of the enterprise, Yongxing formulated a transformation plan of “retaining core equipment and upgrading key links”, replacing the original ordinary quick-freezing tunnel with a high-efficiency spiral quick-freezer, and adding automatic plate arranging and conveying equipment. The upgraded production line shortens the quick-freezing time to 12 minutes, improves the toughness of the skin of dumplings and other wheaten foods, and makes them not easy to break after cooking; at the same time, through precise temperature control, the product shelf life is extended from 6 months to 12 months. The production capacity of the production line increased from 500kg/hour to 1200kg/hour, and energy consumption decreased by 20%. After the transformation, the enterprise successfully developed 3 new markets in northern China, with the highest daily sales exceeding 8 tons.

•A large meat processing plant mainly produces frozen diced pork, beef slices, chicken pieces and other products, which are used for catering ingredients and family food. The batch freezing equipment used before made frozen products easy to agglomerate, and customers needed to thaw repeatedly when using, which affected the user experience.

•To improve product quality, the enterprise introduced IQF individual quick-freezing equipment from Yongxing Factory.

•Yongxing’s IQF equipment adopts individual quick-freezing technology. Through full contact between low-temperature air flow and ingredients, each piece of meat can be quickly and independently frozen. The frozen products are loose and not agglomerated, without secondary crushing. The freezing speed of the equipment reaches 1.2℃/minute, which is much higher than the industry average, effectively inhibiting the formation of ice crystals in meat cells. After thawing, the meat is fresh and tender, with a taste close to fresh meat. At the same time, the equipment is equipped with an efficient defrosting system, which reduces downtime and increases the annual effective production time to 330 days. After being put into use, the product complaint rate of the enterprise dropped by 80%, and it reached long-term cooperation with 3 large catering supply chain enterprises, with annual sales increasing by 35%.

•An emerging prepared food enterprise, focusing on convenient dishes such as conditioned steak and Kung Pao chicken, urgently needed a set of automated production lines integrating cleaning, cutting, marinating, quick-freezing and packaging. After multiple investigations, the enterprise chose to cooperate with Yongxing Factory to customize a complete set of food production lines.

•Yongxing’s team went deep into the enterprise’s production workshop and designed a modular production line plan based on its product process requirements. The front end of the production line is equipped with intelligent cleaning and cutting equipment to realize precise cutting and sterile cleaning of ingredients; the middle section completes seasoning and flavoring through automatic marinating tanks, and can accurately control the proportion of salt and seasonings; the back end is equipped with an impingement tunnel quick-freezer. Aiming at the characteristics of prepared food containing oil and soup, low-temperature impact technology is adopted to complete freezing within 10 minutes to prevent flavor mixing and shape damage of dishes. The entire production line has realized the whole-process automation from ingredients to finished products, the production efficiency has increased to 4 times the original, and the labor cost has been reduced by 60%. The products have passed the ISO22000 food safety certification, successfully supplied to chain catering brands, and the monthly order volume exceeded 100,000.

•A local fruit and vegetable professional cooperative has a planting area of 2,000 mu, mainly producing strawberries, broccoli, asparagus and other fruits and vegetables. Every peak harvest season, a large number of fresh fruits and vegetables rot due to untimely processing. The traditional freezing method will cause fruits and vegetables to stick together and serious nutrient loss. To realize fresh-keeping storage and off-peak sales of fruits and vegetables, the cooperative purchased a fluidized tunnel freezer from Yongxing Factory.

•In view of the characteristics of fruits and vegetables being easy to break and high in water content, Yongxing adopted a unique air distribution design, making fruits and vegetables in a suspended state during quick-freezing to avoid mutual adhesion. The equipment can lower the central temperature of fruits and vegetables to -20℃ within 15 minutes, quickly locking in moisture and vitamins. Tests show that the retention rate of vitamin C is 30% higher than that of traditional freezing. In addition, the equipment can adjust the quick-freezing parameters according to different fruits and vegetables, adapting to the gentle processing of strawberries and the rapid freezing needs of broccoli. After being put into use, the fruit and vegetable loss rate of the cooperative dropped from 25% to 8%, and off-peak sales increased the profit per product by 50%, driving more than 500 surrounding farmers to increase their income.

•A large coastal aquatic products processing enterprise, specializing in deep processing of seafood such as shrimp, crab and shellfish, previously used traditional quick-freezing equipment, which had problems such as uneven temperature at the center of frozen products, water loss rate up to 15% after thawing, and low production efficiency, seriously affecting product quality and market competitiveness. To solve this pain point, the enterprise selected a customized spiral freezer from Yongxing Factory.

•Yongxing’s technical team optimized the wind speed and temperature curve of the quick-freezer according to the characteristics of its seafood products, accurately controlling the quick-freezing temperature at -35℃. The spiral conveying structure maximized space utilization, increasing the single-batch processing capacity to 2.5 times the original. After the equipment was put into operation, the central temperature of frozen products was stably below -18℃, the water loss rate after thawing dropped to 6%, and the fresh and tender taste of seafood was completely retained. At the same time, the intelligent control system equipped with the equipment realized unattended operation and reduced labor costs. At present, the equipment has been operating stably for 3 years, the annual output value of the enterprise has increased by 40% compared with before, and the products have successfully entered the high-end supermarket market.