The purpose of fluidized bed freezing machine is to instantly crust-free the product as it enters in the initial freezing phase in a single layer.  As this is accomplished (so that the articles do not stick), they are then conveyed to the second phase where they may be several inches thick, while still in a low temperature air-blast.  The product is then in a state known a "deep fluidization."  This final phase freezes the product totally, where it may be packaged, stick-free like "marbles in a sack."

Quick Freezing Vegetables and Fruits:

Vegetables: sword bean, green bean, young soya bean, asparagus, bamboo, mushroom, lotus root, common calla, taro, Chinese yam, Dutch bean, cauliflower, maize, garlic bolt, edible fungus, potato, pumpkin, onion, etc..

Fruits: strawberry, orange, plum, apple (pieces), peach, cherry, etc.

Fluidized Bed Freezing Machine