| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's fast-paced world, the demand for premium-quality meat is ever-increasing. Traditional methods such as natural or water thawing fall short, as they not only hinder the efficiency required by processing companies but also result in nutrient loss, faded coloration, and potential contamination of meat and the environment.
Drawing inspiration from advanced foreign thawing techniques, our company has pioneered cutting-edge low-temperature, high-humidity air friction thawing equipment. This innovative technology maintains a controlled airflow at a steady temperature. By utilizing high-humidity, low-temperature air friction, the machine transforms the pork surface into a consistent thermal conductor. Typically starting at an outbound temperature of -18ºC in an ice state, the thermal diffusion coefficient of meat close to 0 degrees is approximately four times that of water. Through the interaction of low-temperature, high-humidity air with block meat ice, our system effectively dissipates heat. The thawing process is meticulously regulated by a PLC microcomputer, ensuring a gradual and consistent thaw. This revolutionary low-temperature, high-humidity thawing technique is now a trusted method both domestically and internationally, adaptable to various temperature and humidity settings to meet the specific thawing needs of different meat products. Our block pork thawing warehouse is designed to maintain a dynamic temperature range of 0ºC to 15ºC, with thawing durations typically between 16 to 20 hours, contingent on meat thickness, such as a 15mm slice. Post-thawing, the meat retains its vivid color and minimal nutrient loss. Once the central temperature of the thawed meat reaches -2ºC, it seamlessly transitions into a preservation refrigeration state, offering unparalleled convenience for processing companies to proceed with their operations at any given time.
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