"Food Safety" Cold Chain Preservation and Antibacterial Equipment
The technical principle of "Food Safety" Cold Chain Preservation and Antibacterial Equipment is to release 100~120Hz low-frequency microshock waves into the cold chain space, causing the water molecules in the food to generate thousands of amplitudes per second, stimulating the growth of cells in the food. Subtle vibrations activate cells to keep food fresh. In addition to extending the shelf life of food, inhibiting bacterial proliferation, significantly reducing the rate of food deterioration, and extending the period of food preservation and preservation. The ice crystals produced by microshock wave preservation technology are small and soft, and appear in a spiky spherical shape. Therefore, they can minimize the damage of frozen food to food cells, reduce the sharp crystals that damage cells, and significantly reduce the amount of tissue fluid and blood leakage after thawing. At the same time, tests have confirmed that microshock waves can reduce the time required for product freezing, save electricity bills, save energy and reduce carbon.
One host machine is equipped with three wave release boards or three wave release nets
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