High Humidity Food Processor for Thawing Meat and Fish

• 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 ever-increasing. Traditional thawing methods such as natural and water-based processes fall short of the high standards required by meat processing companies. These outdated methods lead to nutrient loss, unappealing color, and environmental contamination.
Tianjin First Cold Chain Equipment Tech Co., Ltd. has ingeniously adapted advanced foreign thawing technologies to innovate the latest low-temperature and high-humidity air friction thawing equipment. By maintaining a consistent airflow temperature, our system ensures that the high-humidity, low-temperature air friction creates a uniform heat conductor on the meat's surface. Typically starting at an outbound temperature of -18ºC, the meat enters an ice body state. With a thermal diffusion coefficient four times higher than water when close to 0 degrees, the ice body formed by low-temperature, high-humidity air and block meat serves as a heat conductor, facilitating gradual heat removal. The thawing process is meticulously controlled by a PLC microcomputer, allowing for precise regulation of temperature, humidity, and time, ensuring a gradual thaw. This sophisticated thawing technology, favored both domestically and internationally, is versatile, accommodating varying environmental conditions to meet diverse meat product requirements. With adjustable settings tailored to specific quality needs, the block pork thawing warehouse operates within a variable temperature range of 0ºC to 15ºC. Depending on the meat's thickness, the thawing duration ranges between 16 to 20 hours, with 15mm as a typical example. Post-thawing, the meat retains a vibrant color with minimal nutritional loss. Once the central temperature reaches -2ºC, it seamlessly transitions to a fresh-keeping refrigeration state, ready for processing at any moment—optimizing convenience for processing companies.

Our Advantages

Specifications
1. Extremely low weight loss.
2. Low-temperature, high-humidity defrosting environment.
3. Fully automatic control, ensuring ease of operation.
ADVANTAGES
1. Superior defrosting quality: Our process carefully controls the temperature differential between the core and surface, ensuring even defrosting throughout. The result is meat that preserves its natural taste and color, resembling fresh cuts.
2. Innovative defrosting technique: Utilizing an efficient humidifying system and staged defrosting, we prioritize excellent quality while minimizing any defrosting interruptions.
3. User-friendly operation: The defrosting room management is entirely automated, with adjustable time and temperature settings tailored to diverse products. Post-defrosting, products automatically transition to cold storage. Access defrosted items whenever needed.
4. Extensive application range: Ideal for seafood and meat processing industries.
DEFROSTING STAGES
1. Stage One: Inner air temperature reduces from +10ºC to +4ºC over 1.5 hours;
2. Stage Two: Inner air temperature lowers from +4ºC to +1ºC over 5.5~9.5 hours;
3. Stage Three: Inner air temperature drops from +1ºC to -3ºC in 1 hour;
4. Stage Four: Maintain inner air temperature at -3ºC for cold storage. (Upon completion of Stage Three, the defrosting cycle concludes, with an alarm sounding for 5 minutes. If unattended, the system transitions to Stage Four automatically).