Chemical Dyes

Flake ice is widely used in a variety of sea food processing fields as it can provide sufficient water, and cool down the temperature in the process of melting. At whatever stage in the development history, mechanical refrigeration systems offer only cold temperature instead of moist surroundings, which is normally causing dry surface and dehydration of sea food, and reducing the freshness of sea food.

In order to prevent fungi from quick propagation and to prevent the meat from getting dark and degreased because of high temperature caused in the process of sausage and ham making, a proper dose of clean and hygienic flake ice can be added to lower the temperature as this may raise the hygiene level of meat.

The temperature of ready-mixed concrete needs to be controlled for large-scale dams construction and continuous pouring of concrete applications. With the release of heat of hydration during concrete curing, the internal strength of concrete gradually increases.ICESTA containerized ice making plant is designed mainly for concrete cooling projects. It is also applicable for cooling purposes in large scale chemical plants, harbors and artificial sking resorts.This is not important for small concrete structures, but it is of special significance for dam projects that require a large amount of concrete to be poured. During curing, the heat of hydration increases the temperature of the concrete by 25°C, causing the volume of the concrete to increase. After curing, the temperature of the concrete decreases and the volume decreases. This process usually causes cracks in the dam. Therefore, the initial pouring temperature of concrete should be controlled according to different concrete signs to control the corresponding concrete exit temperature to ensure that the maximum temperature of the concrete during curing cannot exceed the limit temperature of the design unit.

According to the national standard GB126-2016 poultry slaughtering process requirements, if the carcass and edible by-products need to be pre-cooled after slaughter, they should be pre-cooled immediately. After cooling, the center temperature of livestock meat should be kept below 7℃, the center temperature of poultry meat should be kept below 4℃, and the center temperature of offal products should be kept below 3℃.

Outstanding Food PreservationFlake ice is dry, soft and flat. These characteristics will protect the packaged food during the packing and refrigeration process.Its flat pattern will minimize the possibility of damaging the refrigerated commodities.

In the deep processing of meat or other foods, the food is processed in the processing equipment chopper or dough mixer. The equipment generates a lot of heat during the high-speed chopping or mixing process, which results in the inaccurate control of the microbes of the food, which leads to the processing.The color of the food is dim and the taste is not good. At this time, it is necessary to add flake ice to control the temperature in the processing process to ensure that the processed food can not only ensure the taste and quality, but also improve the yield rate.

ICESTA had been giving high attention and strong power to develop the market of seawater flake ice machine and slurry ice machine all over the world, Factually This machine has gradually become the required device for the updated vessels even take as the government project in some country.

More and more large-scale ice selling factories have been established to provide support for the Food preservation,transportation processing of various foods by supplying ice.Tube ice is mostly applied for food reservation and human consumption in hotel, restaurant, etc.Block ice and Flake ice is mostly applied for fishery,ocean-fishing, vegetable transportation etc.Because of its low power consumption, ice bricks are not easy to melt, and convenient for long-distance storage, block ice machines are favored by major ice sales factories, cold fresh distribution, ocean fishing and other industries.It is widely used in aquatic product processing, slaughter processing, vegetable distribution and preservation, etc.