Based on the ice-making process, they are mainly divided into three categories:
Spray type: Water is atomized and sprayed onto the evaporator surface through nozzles, forming uniform ice crystals.
Flowing water type: Water flows naturally along the inclined surface of the evaporator to form ice; the ice layer has a higher density.
Immersion type: The evaporator components are immersed in a water tank, and rapid ice removal is achieved through hot fluorine defrosting technology (defrosting time: 150-180 seconds).
According to application scenarios, they can be divided into:
Commercial type: Daily output of 60-700kg, suitable for catering establishments.
Industrial type: Daily output of 1-50 tons, suitable for food processing plants.
