| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's world, the demand for premium meat quality is on the rise. Traditional methods like natural or water thawing fall short of the stringent standards set by processing companies. These conventional techniques often result in nutrient depletion, lackluster meat appearance, and increased risk of secondary contamination for both the meat and the environment.
Drawing inspiration from advanced international thawing technologies, our company has innovated a state-of-the-art low-temperature and high-humidity air friction thawing machine. This sophisticated equipment maintains consistent airflow temperatures to ensure the meat surface acts as a uniform heat conductor. Starting at -18ºC, the meat is in a frozen state with a thermal diffusion coefficient four times higher than that of water. The ingenious integration of low-temperature, high-humidity air with the ice-like meat structure facilitates gradual heat transfer. Our system, governed by a PLC microcomputer, adeptly controls temperature, humidity, and thawing duration, achieving a methodical thawing process. Predominantly utilized in both domestic and global markets, this low-temp, high-humidity thawing technique is tailored to various meat product specifications. By setting precise environmental temperature and humidity levels, we meet diverse product quality requirements. Typically, block pork undergoes thawing in a temperature-controlled environment ranging from 0ºC to 15ºC over a period of 16 to 20 hours, contingent on meat thickness, such as 15mm. When complete, the meat boasts a vibrant color and minimal nutritional loss. Upon reaching a central temperature of -2ºC, the meat seamlessly transitions into a fresh-keeping refrigeration state, ready for immediate processing by companies.
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