Minutes of dollars in frozen rate - ultra-low temperature of liquid nitrogen on the planet in one of the refrigerant. Rapid cooling methods produce smaller ice crystals, can reduce damage to the cell structure of the product, thereby improving the quality of the product. Improve the success rate of products - Reduce consumption of dehydration and loss of dry food, improve texture, color and flavor of frozen foods. Less investment. Ultra-low temperature freezer, less floor space. Temperature of liquid nitrogen to minus 196 degrees Celsius (-196 ℃). When it comes in contact with food gasification can quickly remove heat. Ultra gentle heat exchange rate to achieve a true rapid freezing. Such rapid freezing to make ice crystals minimum, and helps to maintain the texture of the food. This also prevents the loss of water, almost reached without loss; keep the food color, flavor and original quality. The vaporized nitrogen refrigerant is uniformly controllably guide the distal end of the freezer, to achieve the inverse heat exchange, thus improving the utilization of nitrogen.