| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Principle of Thawing Machine:
In today's culinary landscape, the demand for premium quality meats is on the rise. However, conventional thawing methods such as natural or water-based techniques fall short of the expectations of processing companies. These outdated methods not only compromise the nutritional integrity of the meat but also result in a lack of freshness in color and pose risks of secondary contamination to both the meat and the environment.
Tianjin First Cold Chain Equipment Tech Co., Ltd. has ingeniously adapted advanced foreign thawing technologies, culminating in the development of cutting-edge low-temperature and high-humidity air friction thawing equipment. This innovative system ensures that airflow is meticulously maintained at a constant temperature. The unique high-humidity, low-temperature air friction creates a uniform heat conductor on the pork surface. Starting from an initial outbound temperature of -18ºC, the meat is in an ice body state, with a thermal diffusion coefficient that is four times greater than that of water when nearing 0 degrees. The harmonious interaction between the low-temperature, high-humidity air and the meat ice body forms conductors that gradually transfer heat away. The thawing process is meticulously managed via a PLC microcomputer, offering full automation in controlling temperature, humidity, and time to ensure a gradual thawing process. Recognized as a preferred slow-thawing technology globally, this method adapts to varying environmental temperature and humidity levels, aligning with the specific thawing criteria of diverse meat products. The pork thawing warehouse sustains a variable temperature range between 0ºC and 15ºC, with thawing times typically spanning 16 to 20 hours, depending on meat thickness, such as 15mm. Post-thaw, the meat retains its vibrant color and nutritional value with minimal loss. Once the central temperature of the thawed meat hits -2ºC, it seamlessly transitions into a fresh-keeping refrigeration state, facilitating flexible processing for companies.
){kind=link}