Low Temperature and High Humidity Meat Thawing Machine /Defrosting Machine

• Customization: Available
• Cooling Method: Direct Cooling
• Certification: CE, CCC
• Model NO.: Thawing Equipment
• Condition: New
• Material: Stainless Steel
• Capacity: According to Requirements
• Dimension: According to Requirements
• Refrigerant: R404A
• Transport Package: Seaworthy Packing
• Specification: According to capacity
• Trademark: TJFST
• Origin: China
• HS Code: 8418699090
• Production Capacity: 1t-30t

Product Description

Product Description

Principle of thawing machine :
At present, people have an increasing demand for high-quality meat. Traditional natural and water thawing cannot meet the requirements of processing companies, and it causes partial loss of meat nutrients, the color is not fresh, and secondary pollution to meat and the environment.
The company has learned from foreign thawing technology to develop the latest low-temperature and high-humidity air friction thawing equipment. The airflow is controlled at a constant temperature. The high-humidity and low-temperature air friction makes the pork surface form a uniform heat conductor. The outbound temperature is generally -18ºC, which becomes an ice body state. The thermal diffusion coefficient of meat close to 0 degrees ice body is 4 times that of water. The low-temperature and high-humidity air and block meat ice body form conductors to gradually take away heat. The temperature, humidity and time of thawing are fully automatically controlled by PLC microcomputer to achieve slow thawing. Low-temperature and high-humidity thawing technology is currently a meat slow-thawing technology commonly used at home and abroad. It can be controlled by a variety of environmental temperature and humidity, and the environmental humidity value meets the thawing requirements of different meat products. Different temperatures and humidity are set according to different quality requirements of thawed products. The temperature of the block pork thawing warehouse is maintained at a variable temperature between 0ºC and 15ºC. The thawing time is generally 16 to 20 hours depending on the thickness of the meat, taking 15mm as an example. After thawing, the meat is bright in color, with less nutrition and loss. When the central temperature of the thawed meat reaches -2ºC, it automatically enters the fresh-keeping refrigeration state, making it convenient for processing companies to process at any time.

Our Advantages

Specifications
1.Extremely low weight loss
2. Low temperature, high humidity defrosting environment
3. Automatically control, easy operation
ADVANTAGES
1. High defrosting quality: During defrosting process, the difference between core temperature and surface temperature of products is controlled within the minimum range. So that products can be defrosted from core to surface evenly. After defrosting, the taste and color keep very good like the fresh ones.
2. Special defrosting method: We use the efficient humidifying system and defrost by stage. At basis of good defrosting quality, we try our best to minimum the defrosting interval.
3. Easy operation: The control of defrosting room is totally automatic. The defrosting time and temperature can be adjusted according to different products. After defrosting, it will go to cold storage stage automatically. You can get defrosted products out of room in any time.
4. Large application range: widely used in seafood and meat processing fields.
DEFROSTING STAGES
1. Stage one: inner air temperature from +10 degree Celsius to +4 degree Celsius, 1.5 hours;
2. Stage two: inner air temperature from +4 degree Celsius to +1 degree Celsius, 5.5~9.5 hours;
3. Stage three: inner air temperature from +1 degree Celsius to -3 degree Celsius, 1 hour;
4. Stage four: keep inner air temperature to be -3 degree Celsius for cold storage. (After stage three, the defrosting process is finished. Defrosting room will alarm and it will last 5 minutes. If nobody turns off the machine, it will go to stage four).