2 Tons Tunnel Freezer for Broccoli and Cabbage in China
Located in Gansu, China, our client benefits from the region’s unique geographic and climatic conditions, with abundant sunshine and a significant temperature difference between day and night, which creates an ideal environment for vegetable cultivation. Our client specializes in vegetable deep processing and cold chain storage to increase the added value of agricultural products.
With growing market demand and expansion into Phase II of their facility, the client required a highly efficient, energy-saving, fully automated freezing solution. In addition, it has to comply with strict food safety standards.
After thorough on-site surveys and technical discussions, the dedicated CBFI’s team designed a comprehensive quick-freezing solution for vegetables, tailored to their specific needs like the frozen product, daily output, production requirements, and layout planning. This innovative design includes a quick freezing tunnel freezer with 2 tons/h capacity as the focus, covering everything from equipment installation to operator training, ensuring the production goes smoothly. The flexible system adapts seamlessly to various production lines, extending the shelf life of the cultivated vegetables and unlocks new possibilities and breaks through seasonal and geographical barriers, enabling a global reach to premium markets.
- Freezing equipment: Tunnel freezer
- Freezing capacity: 2000 kg/h
- Material: 304 stainless steel (corrosion-resistant, easy to clean, and meets GMP standards)
- Temperature control: ultra-low temperature environment -35℃, ensuring product central temperature ≤-18℃
- Automation system: Intelligent temperature control system with PLC remote monitoring, supports 24/7 continuous production
- Frozen food: Broccoli, cabbage, Chinese cabbage, cauliflower, baby cabbage, etc.
- Pre-treatment & Cleaning: Freshly harvested vegetables will undergo sorting, transport, and thorough washing to remove impurities.
- Blanching & Enzyme Deactivation: High-temperature steam or hot water blanching to inactivate enzymes, preserving color and flavor.
- Cooling & Dehydration: Rapid cooling followed by surface water extraction.
- Central Quick Freezing: The products are spread evenly on the conveyor belt, then enter the tunnel freezer for continuous quick-freezing, preventing microbial growth and preserving the vegetables’ texture, taste, and color.
- Packaging & Cold Storage: The frozen products output is packed immediately and transferred to cold storage or distributed to the market.
Efficiency Boost: The production capacity rose to 48 tons per day, a 40% increase over conventional freezing equipment, while maintaining high-quality output—a perfect solution for the growing demands of the Phase II expansion.
High-Quality: After freezing, the vegetables maintain the original condition, with no clumping, discoloration, or cracking; after defrosting, the vegetables still retain over 95% of their original quality.
Nutrient Retention: Loss of key nutrients, such as vitamin C and chlorophyll, was reduced to under 5%.
Cost Optimization: Durable 304 stainless steel as the equipment’s primary material extends service life to over 10 years, reducing long-term maintenance costs.
