Reliable Thawing Machine for Thawing Seafood 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 skyrocketing. Traditional thawing methods, such as natural and water thawing, fail to meet the rigorous standards of processing companies, resulting in unwanted nutrient loss, diminished freshness, and potential contamination risks to both the meat and the environment.
Our company, leveraging cutting-edge foreign thawing technology, has crafted an innovative low-temperature and high-humidity air friction thawing system. This advanced equipment maintains airflow at a precise constant temperature, enabling the surface of pork and other meats to achieve a uniform heat conduction state. The process begins with meat at an outbound temperature of -18ºC, considered an 'ice body' state. Remarkably, the thermal diffusion coefficient of meat near the ice state is quadruple that of water. Through this state-of-the-art system, the low-temperature, high-humidity air, combined with the block meat's ice body, effectively conducts and dissipates heat gradually. Automation is taken to the next level with PLC microcomputer controls overseeing the entire thawing process, ensuring a gradual thaw while adapting to various environmental temperature and humidity conditions. Our technology accommodates diverse thawing requirements by setting different parameters based on product quality needs. Typically, the block pork thawing chamber's temperature fluctuates between 0ºC and 15ºC, with thawing durations ranging from 16 to 20 hours, contingent on meat thickness, using 15mm as a reference. Post-thawing, the meat radiates a vibrant color, retaining essential nutrients with minimal loss. When the central temperature of the thawed meat hits -2ºC, it seamlessly transitions into a preservation state, empowering processing companies to proceed with processing at their convenience.

Our Advantages

Specifications
1. Experience minimal weight loss.
2. Benefit from a low-temperature, high-humidity thawing environment.
3. Enjoy automated controls for effortless operation.
ADVANTAGES
1. Superior Defrosting Quality: Our process meticulously maintains minimal temperature variation between the core and surface, ensuring an even thaw from inside out. The result? Meat that mirrors the taste and color of fresh produce post-defrost.
2. Unique Defrosting Approach: Utilizing our sophisticated humidifying system, we defrost in stages for optimal quality while striving to curtail defrosting intervals.
3. Simplified Operation: With full automation, our defrosting room allows easy adjustments of time and temperature specific to each product. Post-defrost, it transitions seamlessly to cold storage, offering flexible access to defrosted goods anytime.
4. Extensive Application Range: Versatile enough to meet the diverse needs of seafood and meat processing industries.
DEFROSTING STAGES
1. Stage One: Bring inner air temperature from +10°C down to +4°C over 1.5 hours.
2. Stage Two: Adjust inner air temperature from +4°C to +1°C over a span of 5.5 to 9.5 hours.
3. Stage Three: Lower inner air temperature further from +1°C to -3°C within 1 hour.
4. Stage Four: Maintain inner air temperature at -3°C for cold storage. (Upon completion of Stage Three, the defrosting cycle concludes with an alert lasting 5 minutes. In the absence of manual intervention, the system will proceed to Stage Four automatically).