The lobster quick freezing warehouse project is a key strategic investment for enterprises to enhance product value and expand sales radius. By building this high standard quick freezing warehouse, we have successfully solved the core pain points of high mortality rate, large losses, and limited sales seasons and regions in live transportation. The frozen lobster processed in this way has stable quality and can be supplied to high-end markets both domestically and internationally throughout the year. This not only reduces operating costs and risks, but also creates significant economic benefits, enhancing the brand's supply capacity and discourse power in the seafood market.

        The lobster freezer is a crucial core link in the modern lobster industry chain for preservation and value enhancement. It is not a simple refrigerated warehouse, but a comprehensive system that integrates rapid freezing, low-temperature storage, and cold chain logistics, aiming to overcome the industry bottleneck of short shelf life and strong seasonality of lobster products. Its core technology lies in 'quick freezing'. Unlike traditional slow freezing, the freezer utilizes an ultra-low temperature environment of -30 ℃ to rapidly lower the center temperature of lobsters to below -18 ℃ in a very short period of time. This process can cause the water in the lobster's body to form tiny ice crystals, thereby maximizing the protection of cell structure and muscle fibers. As a result, thawed lobsters can restore the taste, elasticity, and flavor of fresh shrimp to the greatest extent possible, effectively avoiding meat becoming loose, dry, or producing odors.