| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Principle of Thawing Machine:
In today's fast-paced world, the demand for premium meat quality is on the rise. Sadly, conventional methods like natural and water thawing fall short, leading to nutrient loss, dull color, and possible contamination of the meat and environment.
Leveraging advanced foreign thawing technologies, Tianjin First Cold Chain Equipment Tech Co., Ltd. proudly presents the state-of-the-art Low Temperature Thawing Machine for Professional Meat Processing. Utilizing low-temperature and high-humidity air friction, this machine ensures a consistent surface heat conductor on the meat. The initial meat temperature in its frozen state is -18ºC. With an impressive thermal diffusion coefficient, nearly four times that of water, this machine ensures a gradual, efficient thawing by forming conductors with the low-temperature, high-humidity air and ice-form meat. With fully automated temperature, humidity, and timing controls using PLC microcomputer technology, it assures a gentle thawing process. This popular slow-thawing technology, trusted worldwide, adapts to various environmental temperatures and humidity, ensuring optimal thawing for differing meat qualities. The temperature within the thawing chamber varies from 0ºC to 15ºC, with a typical thawing period ranging from 16 to 20 hours based on meat thickness, exemplified with a 15mm slice. Post-thawing, the meat boasts a vibrant color and minimal nutritional loss. When the core temperature reaches -2ºC, it automatically switches to a preservation mode, allowing processing companies seamless access for further processing.
){kind=link}