Rosinpack has been deeply involved in customized food vacuum forming for 17+ years. We have developed exclusive low-temperature resistant vacuum forming trays for crayfish using the -196 ℃ high-speed liquid nitrogen freshness locking process. From workshop quick freezing, cold storage, long-distance cold chain to supermarket terminal full chain adaptation, we provide one-stop solutions to the pain points of aquatic frozen packaging.

1、 Specially customized for liquid nitrogen locked fresh crayfish, with three major materials to choose from according to needs

All use brand new food grade raw materials that comply with GB 4806.7 food contact safety standards. There are no raw materials, no odors, no harmful substance precipitation, and no fear of ultra-low temperature liquid nitrogen impact

• 1.Modified low temperature resistant PP pallet

Temperature resistance range -200 ℃~120 ℃, rapid freezing with liquid nitrogen for 90 seconds without brittleness or cracking; Strong toughness, able to withstand stacking without deformation; Microwave reheating cooked crayfish, suitable for ready to eat pre made shrimp production line, supports long-term cold storage circulation.

2.High transparency PET cryoformed tray

The light transmittance is 92%, which clearly displays the plump and yellow shrimp meat, enhancing the purchasing desire of the terminal; Low temperature impact resistance, good vacuum bonding and film sealing effect, suitable for brand prefabricated shrimp gift boxes and community group buying fresh food sets.

3.Thickened PS seafood tray

High hardness, smooth molding, high cost-effectiveness, suitable for batch freezing of freshwater shrimp and shelled shrimp tails, and short-term cold chain wholesale use.

2、 Core product advantages, targeting pain points in the crayfish processing industry

1. Anti liquid nitrogen ultra-low temperature, quick freezing with zero damage

Ordinary plastics will quickly harden and become brittle when exposed to liquid nitrogen at -196 ℃. We have added specialized low-temperature toughening agents, and the tray maintains its toughness even after rapid freezing in a liquid nitrogen tunnel. It will not crack when dropped or stacked, greatly reducing the cost of raw material loss.

       b .Concave convex card position+water channel design, preventing shrimp breakage and soup accumulation

A shrimp shaped limit groove is made inside the tray to prevent the placement of crayfish from sliding or squeezing, and to lock the shrimp roe without damage; The bottom integrated flow channel is used to collect excess soup after steaming and boiling, and is sealed with a film to prevent water leakage and prevent contamination of the outer packaging during cold chain transportation.

        c.Flat and integrated molding, suitable for fully automatic assembly lines

High precision vacuum vacuum forming process, with a flat and straight surface without any raised edges, perfectly matched with automatic disc placement machines, liquid nitrogen quick freezing tunnels, vacuum laminating machines, and three-dimensional cold storage AGV stacking equipment. Automated production does not require manual correction, improving workshop capacity.

         d.Lock freshness and increase efficiency, extend product shelf life

The surface of the tray is covered with a dense barrier layer, which isolates oxygen and water vapor. Combined with liquid nitrogen quick freezing micro level ice crystal meat protection technology, it reduces the loss of moisture in shrimp meat. After thawing, the meat quality is elastic and reliable. The product has a cold chain shelf life of up to 18 months at room temperature, reducing packaging loss by 60% compared to ordinary packaging.

FAQ

Q1: Can the tray be directly fed into the -196 ℃ liquid nitrogen quick freezing line? Will it crack?

A: Specially modified PP/PET is developed for liquid nitrogen technology, with low-temperature toughening formula added. After being tested in a factory liquid nitrogen tunnel, it has undergone 90 second rapid freezing without brittle cracking or damage; Ordinary PS models are not recommended to be directly frozen in liquid nitrogen and are suitable for cold storage finished product packaging.

Q2: Will the tray leak when seasoning crayfish with soup in cooked food?

A: The bottom of the tray is designed with a surround type soup guide groove, with a raised water blocking edge and a film sealing process. The soup is completely locked inside the tray, and there will be no leakage during long-distance cold chain transportation.

Q3: Can the tray be heated in the microwave?

A: Food grade modified PP material supports microwave reheating; PET and PS materials are not recommended to be heated at high temperatures and are suitable for frozen display and low-temperature thawing.

Rosinpack vacuum forming manufacturing strength

We are a manufacturer of plastic vacuum forming at the source, with our own 10000 level dust free food production workshop and multiple fully automatic vacuum vacuum forming equipment. We focus on the research and development of frozen aquatic products and low-temperature resistant packaging for prefabricated vegetables.

We have been deeply involved in liquid nitrogen locked fresh packaging for many years, and we have been able to overcome the pain points of the entire process of quick freezing and producing water. We offer a dual mode of standard pallets and personalized mold customization for spot goods, with stable supply and strict quality control. We help agricultural and sideline product processing plants and pre packaged vegetable brands reduce losses, improve product quality, and expand sales channels!

We have the need for vacuum tray sampling and bulk procurement. Please feel free to contact us via private message for quotation and samples!