Advanced Thawing Machine for Low Temperature 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 premium quality meat is on the rise. However, traditional thawing methods such as natural air or water thawing fall short of meeting modern processing standards. These conventional methods not only compromise the nutritional value of the meat but also dull its vibrant color and pose risks of secondary contamination to both the meat and the environment.
In a groundbreaking advancement, Tianjin First Cold Chain Equipment Tech Co., Ltd. has harnessed cutting-edge foreign thawing technology to develop state-of-the-art low-temperature, high-humidity air friction thawing equipment. This innovative machine maintains a controlled constant temperature airflow, employing high-humidity and low-temperature air friction to create a uniform heat conductor on the pork surface. With an initial temperature of -18ºC, the meat achieves an ice-like state. A remarkable aspect is that the thermal diffusion coefficient at near-zero ice state is quadruple that of water, allowing the meat to efficiently transfer heat away. This pioneering technology, involving low-temperature and high-humidity thawing, is fully automated with PLC microcomputer control, ensuring a gradual and precise thawing process. It adeptly adapts to different environmental temperature and humidity settings, meeting the specific thawing requirements of various meat products. The internal temperature of the pork thawing chamber is carefully adjusted between 0ºC and 15ºC, with thawing durations ranging from 16 to 20 hours, depending on meat thickness, taking 15mm as an example. After thawing, the meat emerges vibrant, retaining its nutritional value with minimal loss. Once the central temperature of the thawed meat stabilizes at -2ºC, it seamlessly transitions to a fresh-keeping refrigeration state, ready for immediate processing by companies.

Our Advantages

Specifications
1. Exceptionally Low Weight Loss
2. Optimal Low Temperature and High Humidity Defrosting Environment
3. Fully Automatic Control for Effortless Operation
ADVANTAGES
1. Superior Defrosting Quality: Throughout the defrosting process, the temperature difference between the core and surface of the products is meticulously minimized, ensuring uniform defrosting from the inside out. The result is a defrosted product that maintains its original taste and vibrant color, akin to fresh meat.
2. Specialized Defrosting Technique: Our system employs an efficient humidifying system and executes defrosting in stages. This method prioritizes impeccable defrosting quality while striving to minimize the defrosting interval to the bare minimum.
3. Effortless Operation: The defrosting room's operation is entirely automatic. The defrosting time and temperature can be customized to suit different products. Once defrosting completes, it naturally shifts to cold storage, allowing users to retrieve defrosted items at their convenience.
4. Broad Application Spectrum: Extensively utilized in seafood and meat processing sectors.
DEFROSTING STAGES
1. Stage One: Inner air temperature transitions from +10ºC to +4ºC over 1.5 hours;
2. Stage Two: Inner air temperature adjusts from +4ºC to +1ºC over 5.5 to 9.5 hours;
3. Stage Three: Inner air temperature changes from +1ºC to -3ºC within 1 hour;
4. Stage Four: Maintain inner air temperature at -3ºC for cold storage. (Following Stage Three, the defrosting process concludes. An alarm will sound for 5 minutes. If the machine is not turned off, it will transition to Stage Four).