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The flake ice machine is used in large-scale hydropower dams, nuclear power, high-speed railways, and high-rise building foundations. Large-volume pouring requires temperature-controlled concrete. During the curing process of concrete, the heat of hydration increases the temperature of the concrete by 25°C, resulting in an increase in the volume of the concrete. After curing, the temperature of the concrete decreases and the volume decreases, which usually causes cracks in the dam. Therefore, the initial pouring temperature of concrete should control the corresponding concrete discharge temperature according to different concrete grades, so as to ensure that the maximum temperature of concrete during curing cannot exceed the limit temperature of the design unit. In the construction of large dams and high-rise building foundations, the use of temperature-controlled concrete is required for the pouring of large volumes. Different countries and different construction sites have different requirements for concrete pouring temperature, ranging from 7°C to a maximum of 30°C. But every project requires a well-configured concrete refrigeration system. Among them, the flake ice produced by the flake ice machine is the most effective pre-cooling method. Every 10kg of flake ice can reduce the temperature of one cubic meter of concrete by about 1.2°C to 1.4°C. During the curing process of concrete, with the release of hydration heat, the internal strength of concrete gradually increases. This phenomenon is not important for small concrete structures, but it is of special significance for dam projects that require a large amount of concrete.Similarly, in the development of chemical and dye industries, flake ice is indispensable. The flake ice machine produced by CBFI can solve the heat generated by chemical reaction and coupling reaction in the process of chemical industry, dye production and processing, avoid other adverse reactions and produce high-quality chemical raw materials and dyes.Other applications of flake ice machine:1. Application of flake ice machine in food processing industryCBFI flake ice machine is widely used in the food processing industry. After the food is sterilized at high temperature, it is quickly cooled by mixing ice water to avoid bacterial growth and maintain the original flavor of the product; during the rolling and rolling process of sausage production, due to the high-speed rotating rolling The high temperature generated by the friction between the kneading barrel and the ingredients not only promotes the growth of bacteria, but also changes the color and taste of the meat, and will cause defatting (melting of fat) to make the produced sausage bacteria exceed the standard, the color is dull, the taste is hard, and greasy. When flake ice is mixed into sausage ingredients, it achieves rapid cooling and ideal consistency, maintaining product color and taste, preventing skim and improving hygiene standards.2. Application of flake ice machine in slaughtering industryWith the continuous improvement of people's living standards, the hygiene requirements for food hygiene are becoming more and more strict. Especially for food export processing enterprises, every production process and process has very strict requirements. In terms of poultry slaughtering, according to the relevant regulations of the Ministry of Health of the People's Republic of China, the water temperature in the spiral pre-cooling tank needs to be controlled at 0℃-4℃. It is also necessary to add a large amount of flake ice to the spiral pre-cooling tank to control the water temperature3. Application of flake ice machine in marine fisheryThe CBFI sea water flake ice machine is made of stainless steel, anti-corrosion aluminum alloy and alloy with special surface treatment. Significant savings. Our flake ice equipment is tilted within 35 degrees to keep the water circulating without spilling and in normal use. Small footprint, low noise, energy saving and environmental protection. 

Have you heard of quick frozen dumplings? It is the process of the dumplings being frozen in the quick-freezing cold storage room . The quick-freezing cold room is mainly used for low-temperature freezing of food, medicine, medicinal materials, chemical raw materials and other items. Its temperature is generally -15 ℃ ~ -35 ℃.So what are the characteristics of the quick-freezing cold storage ?1. Use the most advanced refrigeration technology and insulation board manufacturing technology.2. Perfect  Auto CAD engineering design, advanced production technology, and strict quality assurance management ensure that products are checked at every level of production, so that user requirements become reality.3. The thickness of the warehouse plate is generally 150mm and 200mm. The board is filled with polyurethane thermal insulation material. Both sides are plastic-coated color steel plate or stainless steel plate. The color steel plate surface is processed into invisible grooves, which are light in weight, high in strength and good in heat insulation , Corrosion resistance, anti-aging, the storage board is easy and quick to assemble, and is one of the best materials for the cold storage insulation storage body.4. The cold storage rpom adopts advanced microcomputer control system and advanced control methods, and the liquid crystal displays the temperature in the storage, the boot time, the time of the box, the delay time of the fan, the alarm indication and various technical parameters. The operation is simple and the user is very convenient to use.5. The main components of the cold storage are imported from international famous brands, which ensure the reasonable configuration, stable operation, good thermal insulation performance, low consumption and high energy, and excellent quality of the cold storage.6. The overall dimensions of the cold storage, the storage temperature, the placement position of the unit, the opening of the storage door, the layout of the storage, etc., all of which can be customized according to the specific requirements of the user. To meet the needs of users to the greatest extent.Applicable specifications for quick-freezing warehouses: suitable for all kinds of cold storages for cold processing and storage of meat, poultry, eggs, and aquatic products.1.1 Cold storage room is the main component of food refrigeration processing enterprises. It is responsible for the frozen processing and storage of perishable food, and plays the role of promoting agricultural and sideline fishery production, adjusting seasonal supply and demand in the market, and cooperating with the completion of export tasks.1.2 The structure of the cold storage is complex and the technology is strong. The use, maintenance and management of the cold storage must be done in strict accordance with the scientific standards, and the relevant standards and regulations promulgated by the state must be strictly implemented to achieve safety, hygiene and low consumption.1.3 The leaders of the cold storage and the competent departments at all levels should pay attention to the daily maintenance and repair work while grasping the use, and effectively use and manage the cold storage.1.4 All employees of the cold storage should study business, master science and technology, love their jobs, and protect national property. It is necessary to strengthen scientific research, give full play to the role of scientific and technical personnel, adopt advanced technology, and strive to catch up with the world's advanced level.

With the development of China's economy and the improvement of people's living standards, the demand for fresh aquatic seafood is increasing. Thanks to the development of ice machines in China, it provides guarantee for seafood retail preservation. Seafood began to develop from the coast to the inland and into ordinary households. Usually, the supermarket will be equipped with an ice machine of 1-5 tons. Whether the supermarket is equipped with an ice machine reflects the comprehensive strength of the supermarket and the quality of fresh food. What are the applications of supermarket ice maker in the market? 1. The application of retail fresh-keeping of seafood and aquatic products in supermarkets Fresh seafood, aquatic products, chickens, ducks, etc. in supermarkets need to be kept fresh with borneol. The usual practice is: put ice flakes in the ice table, and then spread fresh food on the ice flakes, which can not only keep fresh but also facilitate consumers to buy. Usually, supermarkets are generally equipped with 1-3 tons of flake ice maker There is a large demand for ice in supermarkets, and some are equipped with 2-5 tons of medium-sized flake ice making machine.2. Preservation of fresh meat and poultry in the vegetable market The fresh food in the vegetable market is more abundant than the supermarket. There are usually many fresh and frozen products. If there is no borneol to keep it fresh, especially in the high temperature in summer, the fresh food is easy to breed bacteria and become stale. The usual practice is: first lay a layer of 50~100mm flake ice on the booth, then build a circle of ice walls with a height of 50~100mm around the booth, and then put fresh food into the ice wall. The open environment temperature of the vegetable market is high, and the borneol melts quickly. Therefore, when purchasing a flake ice machine, a flake ice maker machine with strong continuous ice production and stable performance is required. Each stall has ice. Then the flake ice machine is widely used in the distribution and preservation of vegetables in supermarkets In and poultry meat processing, there are the following application markets: 1. Fishery, mainly sea water flake ice machine 2. Processing of aquatic products 3. Food processing (such as rapid cooling to prevent fermentation during stirring or secondary creaming in bread production) 4. Pharmaceutical industry 5. Concrete mixing 6. Chemical dyes

In the cold storage construction industry, we often see some cold storages that store seafood and aquatic products. Now seafood and aquatic products are not subject to geographical restrictions, and we can often eat them at ordinary homes, but in order to ensure fresh storage, it is also a common one. Question, today the editor of Beijing Juxin Refrigeration focuses on several storage methods for fish. The storage of fish is actually related to the size of the fish body, the type of fish, and the thickness of the fat of the fish. For example, salmon, herring, trout, mackerel and other fish have high fat content. Under the condition of -18℃ cold storage, it can only be stored for about 2~3 months. Under the same storage conditions, for fish with less fat content, the storage period can reach about 4~5 months, so we General suggestion: If the fish with more fat is stored, the temperature of the cold storage can be extended at about -30, and the temperature of the fish with less fat can be controlled at -18~-23, and the storage period can be extended. Some fish with red muscles should be refrigerated below -30, and some special types of fish should be stored at a temperature of -40~-60.Generally, the storage of fish is different in terms of temperature, and there are also differences in the way of handling fish. For example, its freezing method, there are three common ways of freezing fish: quick-freezing tunnel freezing, low-temperature plate freezing, low-temperature freezing Immersion and spraying of liquids.Freezing in a quick-freezing tunnel refers to the direct freezing of fish under low temperature and high-speed cold air. The temperature in such tunnels is generally around -25°C. The current technology is very skilled, and the temperature and wind speed can be controlled, but the general wind speed is too high. Relatively speaking, the dry consumption of the product is greater, so it is also very important to control the humidity inside. The humidity needs to be controlled at about 95%. The advantage of the quick-freezing tunnel is that all fish are automatically controlled in the tunnel to realize mechanized production and processing efficiency. relatively high. Low-temperature plate freezing refers to placing the fish in a fish tray and pressing it between two low-temperature plates to freeze the fish. The pressure of such equipment is generally 40~100kpa. The advantage of low-temperature plate freezing is that the frozen fish has a neat shape, which is convenient for packaging and storage. transport, and dry consumption is relatively low. Let’s continue to talk about the immersion and spraying of low-temperature liquids. The immersion and spraying of low-temperature liquids refers to immersion in low-temperature salt water, or spraying with liquid nitrogen. This type of cold storage construction method is suitable for storing unpackaged fish. The fish body is coated with ice to maintain the taste and reduce dry consumption.