Flake ice is dry and smooth without edges and corners, which will not scratch the skin of frozen goods. So flake ice machine is extensively used in supermarkets, chain stores and hotels where the flake ice is vital for refrigeration and chilling to ensure the food retain its original flavor and color.
Flake ice is widely applied in fisheries and seafood processing and it is essential to the storage, transportation and processing of the fresh seafood. Flake ice can keep the seafood fresh, humid and keep them at an appropriate temperature, and avoid dehydration. Additionally, the melted water can wash the surface of the fish and remove the fungus and the peculiar smell of the fish to achieve the ideal preservation effect.
Mixing dough creates a lot of heat. The dough warms up quickly as a con¬sequence of both mixing energy and fermentation. Small quantities of sub-cooled flake ice in the kneading machine enables accurate temperature control of each batch to below 20 °C. Thanks to its large heat-exchange surface-area, the flake ice has a quick impact on the mix temperature preventing secondary lactic and butyric fermentation, unwanted bacterial growth, inconsistent dough texture, unpleasant smell and acrid taste.
To ensure the safety, quality, external appearance of the meat, and to avoid bacterial breeding and retain the product’s original taste, flake ice is important to control the meat temperature while washing and processing the meat. Flake ice can melt quickly, which make meat cooling faster, so flake ice machine has become the preferred refrigeration equipment in meat processing industry.
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