Food workshop factory freezing method and device
Food workshop factory freezing method and device
The heat transfer of the shelf-type pipes in the food workshop can also be further improved by increasing the air flow rate. The increase in the air flow rate can be achieved by the action of the fan. The increase in the air flow rate not only improves the relationship between the air and the pipes The convection heat transfer between the air and the...
Text label: food workshop engineering, freezing method and device, food workshop design and installation
Food workshop factory freezing method and device
The heat transfer of the shelf-type pipes in the food workshop can also be further improved by increasing the air flow rate. The increase in the air flow rate can be achieved by the action of the fan. The increase in the air flow rate not only improves the relationship between the air and the pipes The convective heat transfer between the air and the frozen food also increases the convective heat transfer between the air and the frozen food, which can greatly shorten the freezing time of the food. Tubes can cut freezing times by about half, resulting in faster turnarounds and fewer freeze times. Downstream blowing rack type rack pipe, the axial flow fan is generally set above the other end of the rack type rack pipe inlet and return air header, and the air flows through the effective ventilation section where the trays or frozen goods are placed. Generally 3m/s is used, and the general heat transfer coefficient is 84kj/(m2.h.℃). Mixed-flow blowing type shelf-type pipes, the air flow between freezing is disorganized during mixed-flow blowing, and the air velocity at the coils with wind speed requirements and the frozen goods is small and uneven, so the heat transfer of the pipes is poor, freezing the goods. The temperature is not uniform and the freezing time is long, this way of blowing is not ideal and should not be used.
Right-angle blowing rack type rack, this type of rack is specially set up with an air distribution and circulation system. Under the action of the fan, the air is blown to the rack rack and the The frozen material on the exhaust pipe is then returned to the fan through the return air outlet and the return air pipe to realize the continuous circulation of the air in the warehouse. The wind speed on the effective section is generally 1.5-2m/s. The coefficient is higher than that of the downstream blowing type because the flow direction of the air and the coil are perpendicular to each other. For the blowing and freezing device, when the track is arranged near the side of the cooler and is in the return area of u200bu200bthe cold air, the freezing speed is not as fast as that on the side opposite the cooler and against the wall. Leave a distance of 1.2-1.5m between the machine and the nearest track. For the freezing capacity of a single clean room modular with a freezing capacity of more than 20t/24h, in order to make the freezing speed of each track uniform, a rotary transmission chain should be used. In the cycle, the chain is started to move sequentially, so that the frozen products on each track have the opportunity to get the best freezing conditions. Zhongjing Global Purification can provide consulting, planning, design, construction, installation, transformation and other supporting services for food workshops and sterile workshops.
The vertical blowing and freezing room of the food workshop, a cooling fan is installed at one end of the freezing room, and the upper part of the clean room modular is laid with a wind baffle, and the wind baffle and the top of the room form an air duct to circulate the air. There are two forms of wind deflectors: one is to leave an air vent at the end, and the air blows along the wind deflector to the other end of the clean room modular, passes down through the air vent, blows through the truck, and returns to the air cooler suction port. The characteristic is that the air circulation distance is long and the food is not frozen uniformly, so the length of the room should not be too long, generally 12-15m; The freezing speed of this form of food is relatively uniform, the width of the air outlet is 30-50mm, and the hole near the air cooler is 60-70mm. The advantage of this form is that it can blow in the direction of the hanging, small airflow resistance, low power consumption, simple system, and low investment; the disadvantage is that the air circulation distance is long, the indoor wind speed and temperature are uneven, and it is not suitable for frozen dishes and boxed food. . In the horizontal blowing and freezing room, a cooling fan is installed on one side of the freezing room, so that the air flow laterally flows through the section of the freezing room. , suitable for freezing a variety of varieties; the cooling equipment adopts floor-type air coolers and ceiling-type air coolers, and the airflow organization includes downward pressure air type, upward air suction type, etc. In order to make the air flow uniform, baffles are often used to supply air, and air outlets are used. Install air deflectors and other measures, and unorganized air supply can be used in freezing rooms that do not require high airflow organization.
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In clean area management and quality control, laminar flow interference testing has received much attention, and whether it is only applicable to Class A laminar flow remains to be considered.