Baking/Food Processing
Core Scene Requirements:
Rapid Cooling/Mixing: Ice needs to melt quickly to release coldness and fully mix with raw materials (such as kneading dough, making fillings).
Large Contact Area: Improve heat exchange efficiency.
Easy to Convey/Quantify: Convenient to add to the processing flow through pipes or equipment.
Hygiene and Safety: Complies with food production standards, low bacteria.
Not Easy to Clog: Convenient for storage and use.
**Recommended Ice Shapes and Reasons:**
First Choice: Flake Ice / Snow Ice
Reasons: Huge contact area, extremely fast melting speed, can quickly and evenly lower the temperature of the mixture (such as dough in a mixer), preventing premature yeast fermentation. The texture is soft and fluffy, easy to mix with other ingredients, and easy to transport through pipelines and pneumatic conveying. It is the gold standard for food processing cooling.
Second Choice: Chewable Ice
Reasons: It also has a relatively fast melting speed and a large contact area, and is slightly more "solid" than flake ice, which may be suitable for some mixing or processing that requires a certain texture.
Not Recommended/Less Used: Cube ice, crescent ice, large ice cubes, cylindrical ice (too slow to melt, small contact area, cannot meet the needs of rapid cooling and mixing).
Refrigeration equipment
Commercial ice machine
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Shanghai Sunice refrigeration equipment Co.,Ltd
A company specializing in the production of a full range of commercial ice makers
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Shanghai Sunice refrigeration equipment Co.,Ltd
ADDRESS:No. 198 Yefan Road, Yexie Town, Shanghai, China
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