| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's world, the demand for premium quality meat is soaring. Traditional thawing methods such as natural and water thawing fail to meet the high standards of modern processing companies. These outdated methods result in nutrient loss, faded colors, and pose risks of secondary contamination to both the meat and the environment.
Drawing inspiration from advanced international thawing technologies, our company has pioneered the latest in low-temperature and high-humidity air friction thawing equipment. With airflow meticulously maintained at a constant temperature, this method creates a uniform thermal conductor on the surface of pork, ensuring even thawing. From an initial outbound temperature of -18ºC, the meat undergoes a controlled transition to an ice body state. Remarkably, the thermal diffusion coefficient of meat near 0ºC is four times that of water, facilitating efficient heat transfer. By harnessing the synergy of low-temperature, high-humidity air, and the meat's ice state, our system gradually and effectively dissipates heat. The entire thawing process, including temperature, humidity, and duration, is precisely managed by a PLC microcomputer, ensuring a perfect slow thaw. This innovative technique, widely recognized both domestically and internationally, adapts to various environmental conditions to meet the specific thawing needs of different meat products. With adjustable temperature settings ranging from 0ºC to 15ºC, the thawing warehouse caters to quality requirements, completing the process generally within 16 to 20 hours, depending on meat thickness, such as 15mm. The result is meat with vibrant color and minimal nutritional loss. Once the core temperature of the thawed meat reaches -2ºC, it seamlessly transitions into a fresh-keeping refrigeration state, ready for timely processing.
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