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FYIW500
FST
FST-009
The FYIW500 Impact Rapid Cooling and Freezing Machine is engineered specifically for commercial food processing facilities handling high-temperature items like freshly fried chicken. Traditional freezing methods often cause severe moisture loss, resulting in a dry, unappealing texture and reduced product yield. To address this exact challenge, our dual-chamber, dual-temperature freezing system operates within a single continuous tunnel, optimizing floor space while dramatically reducing manual handling requirements.
By utilizing an advanced impingement technique, the equipment rapidly lowers the core temperature of hot products immediately after they exit the fryer. Imagine freshly fried chicken wings, nuggets, or drumsticks entering the line at +85°C: the intense, targeted cold airflow instantly locks in surface moisture. This rapid crust-freezing preserves the golden, crispy exterior and the tender, juicy meat inside, ensuring the final product retains its rich aroma and satisfying, audible crunch upon reheating.
Handling up to 500kg per hour, this system ensures your production line maintains a continuous, efficient flow. By automating the thermal reduction process, facilities can reallocate labor to other critical areas, lowering overall operational overhead while maintaining a consistent, superior output of frozen poultry products.
Based on specific processing requirements for high-temperature fried foods, the FYIW500 utilizes a highly effective two-stage tunnel liner configuration. This stepped thermal reduction prevents thermal shock to the equipment and minimizes cellular damage in the food, retaining maximum moisture and weight.
The first stage acts as a rapid cooling zone, bringing the product temperature down from a blistering +85°C to approximately +20°C. Immediately following, the product enters the second stage within the exact same tunnel, where it undergoes deep freezing from +20°C down to a core temperature of -18°C. This dual-zone approach utilizes distinct compressor units and temperature settings to maximize thermal transfer efficiency.
To minimize operational energy costs, the freezer body is constructed with 150mm thick high-density polyurethane insulation boards (40 kg/m3 density). This exceptional thermal barrier prevents cold air leakage. Combined with low-noise, waterproof aluminum alloy stainless steel centrifugal fans, the system delivers powerful airflow with optimized electrical consumption.
Continuous 500kg/h production demands absolute reliability. The machine is equipped with premium electrical components from Schneider (France), ensuring stable operation under heavy industrial loads. The cooling core features a highly effective large aluminum finned tube evaporator supported by a stainless steel panel stent, providing rapid and consistent frost management.
Different poultry cuts require specific retention times for optimal freezing. The inclusion of frequency conversion stepless speed regulation allows operators to precisely adjust the 2000mm wide food-grade stainless steel mesh belt. Whether processing thin chicken nuggets (requiring 15 minutes) or thick, bone-in whole pieces (up to 75 minutes), the system adapts effortlessly to your product specifications.
Item | FYIW500A（ Frozen fried chicken ） | |
Product | Frozen fried chicken | |
Capacity | 500kg/h | |
In/Out Temp. | +85 to+20℃/+20/-18℃ | |
Freezer Temp. | -10/-38℃ | |
In/Out Time | 15-75min | |
Refrigerant | R507A | |
Consumption | 70/90kw | |
Freezing Container Thickness | 150mm | |
Product Height | ≤70mm | |
Belt Width | 2000mm | |
Product Input Conveyor/Output Conveyor | 750 mm | |
Water Input Pressure | ≥3 kg/cm2 | |
Freezer Power | 34KW | |
Freezer Size（L*W*H） | 9000×4500×3500mm | |
Freezer Body Material | Duplex stainless steel polyurethane insulation board density or 40 kg/m3, the thickness of 150 mm, 304 stainless steel outer plate thickness more than 0.8 mm | |
Main Electric Brand | Schneider(France) | |
Belt and Speed | Food-grade stainless steel mesh belt; Frequency conversion stepless speed regulation | |
Slide Track Material | Ultrahigh molecular polyethylene material. | |
Internal Structure | All made of 304 Stainless Steel Material, Argon arc welding | |
Evaporator | Effective from large aluminum finned tube set, stainless steel panel stent | |
Fan and Motor | Aluminum alloy stainless steel centrifugal fan low noise and waterproof electric power consumption | |
The structural integrity of the FYIW500 is engineered to meet the most stringent food safety and sanitation protocols. The entire internal framework is constructed from premium 304 stainless steel, utilizing precision argon arc welding. This manufacturing method eliminates hidden crevices and rough joints where food particles or cooking oils might accumulate, ensuring a completely hygienic processing environment.
Furthermore, the slide track is manufactured from ultrahigh molecular polyethylene material. This specialized component significantly reduces mechanical friction against the food-grade stainless steel mesh belt, minimizing wear and tear while extending the lifespan of the conveyor system even under continuous heavy loads.
Maintaining a clean processing line is critical when handling battered and deep-fried poultry. The FYIW500 is specifically designed for rapid, thorough washdowns. The system requires a water input pressure of ≥3 kg/cm2, allowing maintenance teams to easily flush out breading crumbs and residual oils from the 304 stainless steel interior. The outer shell, featuring a duplex stainless steel plate with a thickness exceeding 0.8mm, withstands rigorous daily cleaning regimens without degrading.
Beyond sanitation, this rapid freezing technology directly impacts your bottom line by optimizing product yield. Because the surface is crust-frozen almost instantly upon entering the tunnel, the internal moisture of the chicken is locked in. This prevents the dehydration and shrinkage typically associated with slower freezing methods, resulting in a higher sellable weight and a vastly superior sensory experience for the end consumer.
