High Humidity Thawing Machine for Efficient Meat Defrosting

• 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, there is a burgeoning demand for premium-quality meat. However, conventional thawing methods such as natural and water thawing fall short for processing companies, often leading to nutrient loss, lackluster color, and potential secondary contamination of the meat and environment.
Embracing international thawing technology, Tianjin First Cold Chain Equipment Tech Co., Ltd. proudly presents its cutting-edge low-temperature and high-humidity air friction thawing equipment. This innovative system maintains a consistent airflow temperature, generating a uniform heat conductor on the pork's surface through high-humidity and low-temperature air friction. Initially set at -18ºC, the pork remains in an icy state. Thanks to the superior thermal diffusion, which is four times that of water, the heat seamlessly dissipates as the meat gradually thaws. By harnessing PLC microcomputer technology, the temperature, humidity, and thawing duration are meticulously controlled, ensuring a slow, meticulous thaw. This low-temperature, high-humidity method is widely acknowledged and adopted for meat thawing globally. Its adaptability to various environmental temperature and humidity conditions allows for customization according to the unique thawing needs of diverse meat products. With variable temperatures ranging from 0ºC to 15ºC and thawing times between 16 to 20 hours for a 15mm thickness, post-thawing results showcase vibrant color retention and minimal nutritional loss. Once the thawed meat's core temperature hits -2ºC, it seamlessly transitions into a fresh-keeping refrigeration state, ready for processing at any moment.

Our Advantages

Specifications
1. Exceptionally low weight loss
2. Optimized low temperature, high humidity defrosting environment
3. Fully automated control for effortless operation
ADVANTAGES
1. Superior Defrosting Quality: Our system ensures the core and surface temperatures of the products maintain minimal differential. This results in an even and consistent defrost from the core to the surface. Post-defrost, the meat retains its exquisite taste and vibrant color, comparable to fresh produce.
2. Innovative Defrosting Method: Implementing a state-of-the-art humidifying system, our defrosting process is segmented into stages. By prioritizing defrost quality, we strategically minimize the interval between stages.
3. Seamless Operation: Experience the convenience of a fully automated defrosting room. Adjustable defrosting time and temperature cater to diverse product requirements. Post-defrosting, the system intuitively shifts to cold storage, enabling product retrieval at your convenience.
4. Extensive Application Range: Ideal for a broad spectrum of seafood and meat processing domains.
DEFROSTING STAGES
1. Stage One: Inner air temperature ranges from +10°C to +4°C, lasting 1.5 hours.
2. Stage Two: Inner air temperature transitions from +4°C to +1°C, spanning 5.5 to 9.5 hours.
3. Stage Three: Inner air temperature descends from +1°C to -3°C over the course of 1 hour.
4. Stage Four: Maintain an internal air temperature of -3°C for cold storage. (Upon completing Stage Three, the defrosting process concludes, triggering a 5-minute alarm. If not manually deactivated, the system will automatically proceed to Stage Four.)