High Humidity Thawing Machine for Efficient Food Processing

• 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 superior quality meat is constantly rising. Traditional thawing techniques such as natural air and water-based methods fall short for modern processing companies. These outdated techniques not only compromise the nutrient profile and freshness of the meat but also pose risks of secondary contamination to both the meat and the environment.
Leveraging cutting-edge international thawing technologies, our company has pioneered a state-of-the-art low-temperature and high-humidity air friction thawing system. This innovative equipment ensures a consistent temperature-controlled airflow that envelops the meat, creating a uniform thermal conductor on the pork surface. Starting from an outbound temperature of -18ºC, the meat is in an ice-solid state. The thermal diffusion rate of meat at near-zero degrees ice body is remarkably fourfold that of water. Through the synergy of low-temperature, high-humidity air, and the ice-solid meat, efficient heat conduction occurs. The entire process, including temperature, humidity, and thawing duration, is meticulously managed by a PLC microcomputer, ensuring a gradual and thorough thawing process. Currently adopted globally in meat processing, this low-temperature, high-humidity thawing technology provides flexibility across various environmental temperatures and humidity settings, satisfying different thawing requirements for diverse meat products. Tailored temperature and humidity settings cater to the specific quality needs of the thawed products. The block pork thawing chamber is maintained at an adaptable temperature range between 0ºC and 15ºC, with thawing sessions typically spanning 16 to 20 hours, exemplified by a 15mm meat thickness. Post-thawing, the meat displays a vibrant color with minimal nutrient loss, and upon reaching a central temperature of -2ºC, it seamlessly transitions to a fresh-keeping refrigeration state, enabling processing companies to proceed with operations at their convenience.

Our Advantages

Specifications
1. Exceptionally Low Weight Loss
2. Low Temperature, High Humidity Defrosting Environment
3. Fully Automated Control, Simplified Operation
ADVANTAGES
1. Premium Defrosting Quality: Our system maintains a minimal temperature variance between the core and surface of the product during defrosting, ensuring even thawing from the inside out. Post-defrost, the products retain a fresh-like taste and color.
2. Unique Defrosting Technique: Employing an advanced humidifying system, our staged defrosting process not only enhances defrost quality but also strives to reduce the interval time effectively.
3. User-Friendly Operation: The defrosting chamber is entirely automated. Settings for time and temperature are adjustable per product type, and once defrosted, the system automatically shifts to cold storage. You have the convenience of retrieving defrosted items at your preferred time.
4. Broad Application Spectrum: Versatile across seafood and meat processing industries.
DEFROSTING STAGES
1. Stage One: Maintain inner air temperature from +10°C down to +4°C over 1.5 hours;
2. Stage Two: Adjust inner air temperature from +4°C to +1°C over a period of 5.5 to 9.5 hours;
3. Stage Three: Lower inner air temperature from +1°C to -3°C within 1 hour;
4. Stage Four: Stabilize inner air temperature at -3°C for prolonged cold storage. (Upon completion of Stage Three, the defrosting cycle concludes with an alarm lasting 5 minutes. If unattended, the system automatically shifts to Stage Four).