| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's market, there is a surging demand for premium quality meat. However, conventional methods like natural and water thawing fall short of the expectations of processing companies, often leading to nutrient loss, dull coloration, and potential contamination of both the meat and the environment. This necessitates the need for advanced thawing solutions to ensure superior meat quality.
Drawing inspiration from global thawing technologies, our company proudly presents the latest innovation in low-temperature and high-humidity air friction thawing equipment. This pioneering technology maintains airflow at a consistent temperature, enabling the pork surface to act as a uniform heat conductor. Initially, the meat is in an ice body state at an outbound temperature of approximately -18ºC. Remarkably, the thermal diffusion coefficient of meat near the freezing point is quadruple that of water. The low-temperature, high-humidity air interacts with the block meat ice body, effectively conducting the heat away. Our system employs a PLC microcomputer for automated control of temperature, humidity, and thawing duration, ensuring a gradual and meticulous thawing process. This sophisticated low-temperature, high-humidity thawing technique is widely recognized and employed domestically and internationally, adeptly managing environmental temperature and humidity to suit various meat products' thawing demands. Tailored temperature and humidity settings cater to the specific quality requirements of each thawed product. For instance, the pork thawing warehouse temperature varies between 0ºC and 15ºC, with a thawing duration ranging from 16 to 20 hours, depending on the meat's thickness, exemplified by a 15mm block. Post-thawing, the meat retains a vibrant color, with minimal nutritional loss. Once the thawed meat's central temperature reaches -2ºC, it automatically transitions into a preservation state, allowing processing companies the flexibility to process the meat at their convenience.
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