Immersion (Fast Freeze)
Immersion immersion freezing consists of articles frozen in liquid refrigerant. For freezing foods usually refrigerant specially prepared liquid R-12 or R-22. For some very low temperatures, liquid carbon dioxide or liquid nitrogen can be used.
The temperature is so low that the refrigerant should never be allowed to touch the employee. This will lead to the immediate freezing of the skin.
In this freezing system, some of the liquid refrigerant boils and evaporates in absorbing heat from the kitchen. In some large installations restore evaporates R-12 or R-22. It is recovered with the help of refrigerated, finned coil is placed over the liquid refrigerant. The vapor will condense. He can be returned to the refrigerant tank. With liquid carbon dioxide or nitrogen, however, expendable refrigerant...
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