Durable Thawing Machine for Frozen Meat and Fish Products

• 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:
In today's fast-paced world, the demand for premium quality meat has exponentially risen. Traditional methods like natural air or water thawing have fallen short of the expectations of modern processing companies. These outdated methods not only cause a significant loss in nutrients but also result in less visually appealing meat and potential contamination issues for both the product and environment.
Tianjin First Cold Chain Equipment Tech Co., Ltd. has ingeniously tapped into cutting-edge foreign thawing technology to engineer an innovative low-temperature and high-humidity air friction thawing equipment. This sophisticated system maintains a consistent temperature, enabling the surface of pork to transform into a uniform thermal conductor. Initially at -18ºC, the meat remains in an ice-like state where its thermal diffusion coefficient is four times that of water. This, in conjunction with the low-temperature, high-humidity air, enables the gradual dispersion of heat through the formation of conductors within the block meat ice. A state-of-the-art PLC microcomputer meticulously oversees the thawing process, ensuring a slow and controlled thaw. This advanced thawing technique is now the gold standard in both domestic and international markets. Tailored to meet the diverse thawing requirements of various meat products, it operates under a dynamic range of environmental temperatures and humidity levels. The block pork thawing facility maintains a flexible temperature range between 0ºC and 15ºC, with thawing durations typically spanning 16 to 20 hours depending on meat thickness, such as 15mm. Post-thawing, the meat retains its vibrant color and nutritional integrity. Once the center temperature of the thawed meat hits -2ºC, it seamlessly transitions to a preservation state, ensuring that processing companies can handle the meat at their convenience.

Our Advantages

Specifications
1. Minimize weight loss dramatically, ensuring optimal yield.
2. Create a perfect low temperature and high humidity environment for defrosting.
3. Fully automated controls for effortless operation.
ADVANTAGES
1. Superior Defrosting Quality: Our precision control ensures that the temperature differential between the core and surface of the product remains within the smallest range possible. This ensures uniform defrosting from the inside out, preserving the product's original taste and vibrant color akin to its freshly harvested state.
2. Innovative Defrosting Method: Leveraging an effective humidifying system, our staged defrosting method optimizes quality while minimizing the overall defrosting duration.
3. Effortless Operation: With entirely automated defrosting room controls, you can easily adjust the defrosting time and temperature to suit different products. Following defrosting, the system intuitively transitions to cold storage, allowing you to retrieve defrosted products at any time.
4. Extensive Application Range: Our technology is ideal for an expansive range of seafood and meat processing applications.
DEFROSTING STAGES
1. Stage One: Internal air temperature is adjusted from +10°C to +4°C over 1.5 hours.
2. Stage Two: Internal air temperature transitions from +4°C to +1°C over a period of 5.5 to 9.5 hours.
3. Stage Three: Internal air temperature drops from +1°C to -3°C within an hour.
4. Stage Four: Maintain the internal air at -3°C for cold storage. (Once Stage Three concludes, an alarm will sound for five minutes. If unattended, the room automatically transitions to Stage Four.)