1, the frozen short time, the unit time yield, high efficiency, suitable for continuous food processing, 2, long preservation time, good food quality, consume less dry, and can maintain a good freshness of food; 3, the same output low energy consumption, cooling loss, low operating cost; 4, less investment than traditional cold frozen savings of more than 30%; 5, at ultra-low temperatures frozen, the bacteria are generally killed or stop breeding; 6, high-temperature sterilization function, more safety and health. Frozen seafood liquid storage equipment technical description: Frozen food refers to the rapid adoption of the maximum ice crystal generation zone, when the average temperature reaches -18 ℃ sometimes rapid freezing method. A wide variety of food will change during freezing, such as physical changes (volume, thermal conductivity, specific heat, moisture loss change, etc.), chemical changes (protein denaturation, discoloration, etc.), changes in tissue and biological and microbiological of change. Fast frozen food is characterized maximize their food original color, flavor and nutritional value. That is, in the freezing process must ensure that the above changes that occur in food maximum reversibility.