| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of thawing machine :
In today's fast-paced world, discerning consumers demand the highest quality meat, requiring a thawing technology that surpasses traditional natural and water methods. Conventional techniques fall short, leading to nutrient loss, dull coloration, and posing risks of secondary contamination to meat and the environment.
Harnessing global expertise, Tianjin First Cold Chain Equipment Tech Co., Ltd. has ingeniously engineered an innovative low-temperature, high-humidity air friction thawing apparatus. This state-of-the-art machine employs a steady temperature control system, creating a uniform heat-conductive surface on the pork. With an initial outbound temperature around -18ºC, the meat exists in a solid ice state. This exquisite method increases thermal diffusion efficiency fourfold compared to water, thanks to the low-temperature, high-humidity air and ice block conduction. The entire thawing process—temperature, humidity, and duration—is meticulously managed by an advanced PLC microcomputer, ensuring a gradual and uniform thaw. This cutting-edge technology, embraced worldwide, adapts to various environmental conditions and meets the nuanced thawing criteria of diverse meats. The system's precision allows setting specific temperature and humidity parameters for each type of meat product. Within the pork thawing chamber, temperatures are dynamically maintained between 0ºC and 15ºC, with thawing times varying from 16 to 20 hours based on meat thickness, such as 15mm. Post-thawing, the meat boasts a vibrant color and minimal nutritional loss. Once the core temperature reaches -2ºC, it seamlessly transitions into a preservation phase, offering unparalleled convenience for processing companies to commence operations whenever desired.
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