Frozen Meat Thawing Machine with Adjustable Capacity for Seafood

• 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

Revolutionary Thawing Machine Principle:
In today's fast-paced world, the demand for premium-quality meat is on the rise. Traditional methods like natural and water thawing fall short for processing companies, leading to nutrient loss, lackluster color, and potential contamination for both meat and environment.
Harnessing advanced foreign thawing technology, our company introduces the state-of-the-art low-temperature, high-humidity air friction thawing equipment. Designed for precision, this system maintains a constant temperature airflow. By utilizing high-humidity, low-temperature air friction, it creates a uniform heat conductor on the pork surface. Starting from an outbound temperature of -18ºC, the meat achieves an ice body state. At this juncture, the thermal diffusion coefficient of meat nearing the 0-degree ice body is quadruple that of water. Through this innovative method, both the low-temperature, high-humidity air and block meat ice body act as conductors to gradually remove heat. The thawing process is fully automated, governed by the PLC microcomputer to ensure a meticulous, slow thawing. This low-temperature, high-humidity thawing technology is widely adopted both domestically and internationally for slow-thawing meat. It adapts to various environmental temperature and humidity settings to meet the thawing requirements of diverse meat products. Tailored settings cater to different quality standards of thawed products. Specifically, the block pork thawing warehouse temperature varies between 0ºC and 15ºC, with thawing time ranging typically from 16 to 20 hours, considering a 15mm thickness. Post-thaw, the meat retains its vibrant color and nutritional integrity. When the central temperature hits -2ºC, it seamlessly transitions to a fresh-keeping refrigeration state, ready for immediate processing by companies.

Our Advantages

Detailed Specifications
1. Exceptionally low weight loss
2. Optimal low-temperature, high-humidity defrosting environment
3. Effortless automatic control, user-friendly operation
UNMATCHED ADVANTAGES
1. Superior Defrosting Quality: Our defrosting process ensures the minimal difference between the core and surface temperatures, achieving uniform defrosting from inside out. Post-defrosting, both taste and color emulate the freshness of newly processed products.
2. Innovative Defrosting Technique: Our cutting-edge humidifying system employs a staged defrosting approach. Prioritizing high defrosting quality, we strive to minimize the defrosting interval, optimizing efficiency.
3. Seamless Operation: Fully automated control of the defrosting room allows adjustments in time and temperature tailored to various products. Upon completing defrosting, the system transitions automatically to the cold storage phase, offering flexibility for product retrieval at any moment.
4. Extensive Application Scope: Perfectly suited for diverse seafood and meat processing industries.
DETAILED DEFROSTING STAGES
1. Initial Stage: Inner air temperature transitions from +10°C to +4°C over 1.5 hours;
2. Intermediate Stage: Inner air temperature shifts from +4°C to +1°C, occurring over 5.5 to 9.5 hours;
3. Final Stage: Inner air temperature adjusts from +1°C to -3°C in just 1 hour;
4. Cold Storage Phase: Maintains an inner air temperature of -3°C. (Post-final stage, the defrosting process culminates, triggering an alarm that sounds for 5 minutes. In absence of manual shutdown, the system advances to the cold storage phase automatically).