(1) Instant freezing sharply: Compare with the traditional air-cooled quick-freezing equipment, liquid nitrogen

instant vaporization contact freezing rate can be improved 5 ~ 10 times, can quickly through the food ice

crystals point (0 ~-5 ℃), Food within the rapid formation  of a very small and evenly distributed ice crystals,

complete preservation of the cell membrane and cell wall is not destroyed, the nutrition juice is not  lost after thawed,

keep the food taste unchanged, and fully maintain the original flavor of food color, taste, nutritional value. 

(2) using traditional freezer, the dry weight loss is about  5 ~ 10%, but liquid nitrogen frozen is almost no dry weight loss,  just 0.25 ~ 0.5%.

(3). Solve problem when the air-cooled frozen need a long period of time to form ice crystals area , which greatly improving the production efficiency

(4) Nitrogen from the air and release to the air, it without have the disadvantage like toxicity of ammonia and frozen to the destruction of the ozone layer