The ice making principle of the flake ice machine is to quickly condense the water on the inner wall of the evaporator barrel into ice, and then scrape it off with a stainless steel ice knife to form ice.
When water at normal temperature encounters -20C refrigerant on the inner wall of the all-copper barrel, the temperature will be quickly transmitted. After the refrigerant reaches the temperature, it will boil and turn into gas, and the water will naturally quickly form ice on the inner wall.
Then the ice blade will cause the ice flakes to fall off in one piece, and the water will circulate on the inner wall again, thus replicating the ice. This is why flake ice makes ice very quickly.
The evaporated refrigerant will be pumped away through the compressor to keep the pressure in the evaporator at 2bar. This pressure is called evaporation pressure.
The refrigerant vapor extracted by the compressor enters the condenser through the condensation pipe.
There are many usage scenarios for flake ice machines
Supermarket chilling, restaurant chains, seafood and aquatic products, meat preservation, fruit and vegetable preservation, cold chain transportation, cold storage use, food processing, ocean fishing, industrial cooling, etc. It is a large split ice machine.
The demand for flake ice in the market ranges from a few hundred kilograms to a few tons or dozens of tons.
Snowman's flake ice machines are currently on sale in many models and outputs, with separate cooling designs.
The output ranges from 200KG to 3000KG, the entire system adopts a digital operating system and intelligent control panel, which can be operated with one click.
Professionally developed flake ice machine refrigeration system, stainless steel cutter head, brand reducer, Highly and Danfoss brand compressors. The front air duct filter design ensures heat dissipation without being affected by the placement space and makes cleaning more convenient. The flake ice causes the ice cubes to fall through the ice blade. Some of the ice flakes that come out are relatively small, a bit like scales, so they are also called scaly ice. There are slight differences in the use of different sizes. Larger borneol slices will keep the ice cold longer and last longer. In daily use, you can add a certain proportion of table salt to the water, so that the condensed ice flakes will be larger and thicker. All the ice flakes falling out of the ice bucket are palm-sized ice flakes.