Process data-Brine immersion freezing technology

液態凍結時間參考表

Immersion freezing table

Table of suggestion (本表僅供參考)

產品由+５℃~－１８℃經由液態凍結所需要的凍結時間參考表(分)

Product can use +5℃ ~ - 18℃, the time used is dependent on the item as shown in the table

被凍物厚度 Item size	牛肉鮪魚 Beef / tuna	豬・雞 Pork chicken	白肉魚 White meat fish	蝦類 shrimp
2cm	8～10	10～12	8～10	5～8
5cm	25～35	35～45	25～35	20～25
8cm	40～60	50～70	40～60	30～45
10cm	70～90	80～100	70～90

2. 冻结速度標準: Freeze Speed table

　超快速冻结v≥5～20 cm／hr(液態冷凍)

High speed v≥5～20 cm / hr (FAST FREEZING SYSTEM )

　快速冻结v≥1～5 cm／hr(超低溫－60℃CF氣冷式冷凍庫)

Fast v≥1～5 cm／hr ( High temp－60℃CF cold storage )

　慢速冻结v＝0.1～l cm／hr (CF氣冷式冷凍庫)

Slow v＝0.1～l cm／hr ( CF cold storage )

Brine quick freezing process

1.   Prepare products for processing by washing properly

2.    Dip in fast freezing dripping tank according to timetable per product at -32C temperature

3.   Once frozen, can be placed in package or as is in storage room awaiting for delivery

Brine immersion freezing process ( Fruits )

1.    Wash skinless fruit, must drip dry any water content

2.    Soak +3~+5 degrees in ice water of the prepare cold tank for 15 minutes

3.    Dip in fast freezing dripping tank

4.    Freeze until process is done

5.    Dip in 0~+3 cold water to clean item approximately 3 secs. To enable to return to original color

6. Put in pack---Put in box---put in cold storage

Integrated Refrigeration System and Services, Inc.

Blk 11, Lot 3, BF Martinville Subdivision, Las Pinas City, Metro manila