Food processing equipment R&D and sales — Shanghai, China
Fruit & Vegetable equipment
Rapidly freezes blanched, drained banana slices at low temperature to form fine ice crystals in the flesh.
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01 / In your process
Rapidly freezes blanched, drained banana slices at low temperature to form fine ice crystals in the flesh.
Rapidly freezes strawberries at low temperature to create fine, stable ice crystals within the fruit.
Rapidly freezes radish slices at low temperature to create a stable internal ice-crystal structure.
Rapidly freezes blanched, cooled radishes until the product core reaches the temperature required by the freezing process.
02 / Value in operation
This preparation step for low-temperature vacuum frying helps reduce oil absorption and produce crispier, lower-oil banana chips.
Stabilizes flesh structure before freeze-drying to reduce shrinkage and collapse and preserve a light, porous texture.
Prepares slices for vacuum frying, improving expansion and supporting a crisp finished texture.
Fast freezing limits cellular damage and helps preserve the original radish texture and flavor.
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