A liquid nitrogen freezer, also known as an industrial cryogenic freezer or LN2 freezer, is an ultra-low temperature freezing equipment that uses liquid nitrogen as a cooling source. It can achieve temperatures as low as -196°C, with typical operating temperatures ranging from 0°C to -120°C. A complete liquid nitrogen freezing system consists of a liquid nitrogen tank and a liquid nitrogen freezer. The tank stores the liquid nitrogen and continuously supplies it to the freezer through pipelines. In the freezer, the liquid nitrogen is converted into gas in the evaporation and spray system, enabling rapid heat exchange with the items being frozen, and then it is discharged outdoors.

Differences Between Liquid Nitrogen Freezer and Air Blast Freezer

Working Principle

Liquid Nitrogen Freezer:Employs liquid nitrogen at -196°C to rapidly decrease the temperature of items through direct contact and conduction.

Air Blast Freezer:Uses electric fans to blow cold air onto products or into spaces, cooling surfaces by forced air circulation.

Cooling Speed and Efficiency

Liquid Nitrogen Freezer:The ultra-low temperature freezing equipment  enables extremely fast cooling, making it ideal for applications that require rapid freezing.

Air Blast Freezer:Although slower than liquid nitrogen freezers, it provides uniform cooling through forced air circulation, suitable for a wide range of products and applications.

Application Areas

Liquid Nitrogen Freezer:Capable of providing temperatures as low as -120°C to -150°C, liquid nitrogen freezers accelerate the crystallization process, quickly passing through the "maximum ice crystal growth zone". This forms small, uniform ice crystals in food, minimizing damage to food cells and enhancing preservation. They are ideal for high-value, perishable foods or items needing long-term storage. As liquid nitrogen prices decrease, this technology is becoming more popular in various food sectors, including seafood, bakery products, fruits, vegetables, and poultry.

Air Blast Freezer:Operates at temperatures between -35°C to -40°C, meeting the freezing needs of most common ingredients. It offers a balanced solution regarding processing costs and frozen product quality. Generally, the cost of freezing with an Air Blast Freezer is lower than with a Liquid Nitrogen Freezer, making it suitable for price-sensitive or lower-cost items.

Equipment Complexity and Operational Requirements

Liquid Nitrogen Freezer:These quick-freezing equipments use liquid nitrogen as a cold source, achieving rapid heat exchange through the evaporation of liquid nitrogen into nitrogen gas. Their simpler construction, which does not require compressors or condensers, results in lower maintenance and failure rates. They are compact and have a low maintenance workload and cost.

Air Blast Freezer:Uses compressor refrigeration, resulting in a more complex construction that requires more maintenance. However, with advances in compressor technology, maintaining Air Blast Freezers has become relatively straightforward.

Energy Consumption and Operating Costs

Liquid Nitrogen Freezer:The cost of processing food with these freezers mainly depends on the local price of liquid nitrogen. Typically, processing 1 kilogram of food requires 1 to 1.5 kilograms of liquid nitrogen, with negligible electricity costs. While the cost is generally higher than using an Air Blast Freezer due to liquid nitrogen prices, the focus is on improving product quality. As consumer demand for higher-quality frozen foods increases, more companies are adopting this technology.

Air Blast Freezer:Offers a lower cost of operation since it relies on electricity rather than liquid nitrogen. It provides a cost-effective solution for general freezing needs, although it may not meet the higher quality standards increasingly demanded by consumers compared to liquid nitrogen freezing technology.

Advantages of Liquid Nitrogen freezer

Liquid nitrogen evaporates at -196°C, while typical liquid nitrogen freezers operate between 0°C and -120°C. This ultra-low working temperature allows the freezing process to swiftly pass through the critical ice crystal growth zone, which ranges from 0°C to -5°C. In this zone, 80% of the water in food crystallizes into ice. Rapid freezing through this zone produces smaller, more uniform ice crystals, which minimize damage to cell walls and better preserve the food's nutritional content. Prolonged exposure in this zone results in larger ice crystals that can damage cell walls and lead to nutrient loss.

Liquid nitrogen freezing machines excel in maintaining ultra-low temperatures, thereby enhancing the quality of frozen products. This method is particularly effective for high-value and delicate items such as durian, salmon, oysters, and sea cucumbers. During the durian harvest, ripe durians can be quickly frozen at -120°C and then stored at around -20°C for up to a year without spoiling. SPEEDCRYO has successfully implemented this technology in Southeast Asia, where clients use our machines to freeze whole durians or durian pulp. These products retain their original taste and color even after storage for six months to a year.

Why Choose the SPEEDCRYO quick freezing machine?

The SPEEDCRYO founded in 2014, has accumulated 10 years of expertise in design, manufacturing, and export of cold chain technology. Over the years, SPEEDCRYO has built a reputation for excellence and reliability, with its products being exported to more than 20 countries and regions. These include the United States, Canada, Bulgaria, Estonia, Turkey, Thailand, Vietnam, Malaysia, the Philippines, Indonesia, Peru, and many others.

The SPEEDCRYO prides itself on its innovative approach, holding over 100 patents in cold chain technology. The factory spans 30,000 square meters, which is ISO9001 certified, ensuring that the highest quality standards are met in every product manufactured.

In addition to manufacturing, SPEEDCRYO has significant experience in large-scale project implementation, including the construction and operation of a 100,000 square meter food cold chain industrial park. This experience underscores the company’s capability in delivering comprehensive cold chain solutions.

To ensure customer satisfaction and provide seamless support, SPEEDCRYO offers the option to dispatch engineers for on-site services in overseas regions. This hands-on approach ensures that clients receive the necessary technical support and expertise directly at their location.

SPEEDCRYO have a professional export service team that is dedicated to meeting user needs efficiently. The team is available 24 hours a day, ready to respond rapidly to any inquiries or issues that may arise, ensuring uninterrupted service and support.

Choosing SPEEDCRYO quick freezing machine means partnering with a company that combines a decade of experience with a commitment to innovation, quality, and customer satisfaction.

SPEEDCRYO's liquid nitrogen cabinet freezer is highly effective for freezing a wide range of items, including whole durians, durian pulp, various seafood like fish, shrimp, crabs, sea cucumbers, abalone, Arctic surf clams, and salmon, as well as baked goods such as egg tarts, durian cakes, and ice cream, among other prepared foods. This freezer operates in a temperature range of 0°C to -120°C, catering to the rapid freezing requirements of numerous food items. Despite its compact size, it boasts a larger capacity, minimal initial investment, low maintenance costs, and user-friendly operation. The ultra-low temperatures achieved lead to smaller ice crystal formation, enhancing the quality of frozen products and prolonging shelf life. Foods preserved using SPEEDCRYO's liquid nitrogen freezer retain their original color, texture, and nutritional content nearly as if they were fresh upon thawing. Consequently, more food companies, especially those specializing in premium products, are turning to liquid nitrogen freezing technology in place of traditional compressor-based system