| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's world, the demand for premium quality meat has surged. The traditional methods of natural and water thawing fall short for modern processing companies, leading to nutrient loss, lack of freshness in color, and potential contamination risks to both the meat and its surrounding environment.
Drawing inspiration from advanced international thawing techniques, our company has pioneered a state-of-the-art low-temperature and high-humidity air friction thawing system. This cutting-edge machinery maintains airflow at a steady temperature, ensuring the surface of the pork forms a uniform heat conduction layer. The meat, starting its journey at approximately -18ºC, remains in an ice-like state. Remarkably, the thermal diffusion coefficient of meat near the zero-degree ice state is quadruple that of water. This innovative approach harnesses low-temperature, high-humidity air and the natural ice-like state of meat to efficiently transfer heat. Our system's precision-driven PLC microcomputer ensures meticulous control over temperature, humidity, and thawing duration, facilitating a gentle and gradual thaw. Recognized globally, this low-temperature, high-humidity thawing technology adapts to a multitude of environmental conditions, tailoring humidity levels to meet the unique thawing needs of various meat products. Specific settings are implemented based on the desired quality of the thawed product, with the pork thawing chamber maintaining a variable temperature from 0ºC to 15ºC. Depending on the meat's thickness, as exemplified by a 15mm cut, the thawing process spans approximately 16 to 20 hours. Once thawed, the meat exhibits a vibrant color with minimal nutrient loss. When the core temperature of the thawed meat reaches -2ºC, it seamlessly transitions into a preservation state, allowing processing companies the convenience of immediate processing whenever needed.
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