Quick Freezing Device for Dairy Products (-40°c Tunnel Freezer)

Quickly forms a 1-2mm thin ice layer to ensure uniform drying
Quickly freezes the emulsion into a thin layer or granular form through a continuous tunnel, which helps to achieve uniform sublimation, shorten the drying time and maintain the stability of the material structure during the freeze-drying process.

Core Features:
Fast freezing speed, stable product crystal structure
Customizable freezing thickness and mode
Automatic feeding and discharging, high production line efficiency
Especially suitable for high-water materials such as whey and fermented emulsions

Application Scenarios:
Freeze-dried yogurt/milk freezing molding
Pre-freezing and crystallization of high-fat cream
Microencapsulation of protein drinks after pre-freezing