Low Temperature Thawing Machine for Safe Food Processing

• 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 world, the quest for exceptional quality meat is ever-growing. Unfortunately, the conventional methods of natural and water thawing fall short for modern processing companies. These outdated techniques lead to nutrient loss, dull coloration, and expose meat to the risks of secondary contamination. It's time to embrace a superior solution with our advanced technology.
Drawing inspiration from international innovations, our company proudly presents the cutting-edge Low-Temperature High-Humidity Air Friction Thawing Equipment. This state-of-the-art machinery maintains a constant temperature airflow, where high humidity combined with low temperatures creates an ideal thawing environment. The unique method ensures the pork surface acts as a uniform heat conductor. Starting at an outbound temperature of -18ºC, the pork remains in an ice-like state. The thermal diffusion of meat close to 0 degrees, being fourfold more efficient than water, allows for optimal heat transfer. The controlled environment of low-temperature, high-humidity air and block meat ice formation facilitates gradual heat removal. The entire thawing process, from temperature to humidity to timing, is managed by an advanced PLC microcomputer, ensuring meticulous slow thawing. Widely recognized both domestically and internationally, this technology adapts to varying environmental conditions, meeting specific thawing needs for diverse meat products. Our block pork thawing warehouse modulates temperatures from 0ºC to 15ºC, with thawing durations typically spanning 16 to 20 hours, notably for 15mm thick meat. Post-thawing, the meat emerges vibrant, retaining its nutritional essence. Once the central meat temperature reaches -2ºC, it seamlessly transitions into a fresh-keeping refrigeration state, providing unparalleled convenience for processing companies.

Our Advantages

Specifications
1. Remarkably minimal weight loss
2. Defrosting in a low-temperature, high-humidity oasis
3. Fully automated control, effortlessly easy operation
ADVANTAGES
1. Exceptional Defrosting Quality: Our advanced defrosting process meticulously maintains minimal temperature variance between the core and surface, ensuring even defrosting. Post-process, expect a taste and color indistinguishable from fresh.
2. Innovative Defrosting Method: Utilizing our efficient humidifying system and a staged approach, we prioritize exceptional defrosting quality while minimizing interval times.
3. User-Friendly Operation: Our defrosting room is entirely automated, allowing adjustments in defrosting time and temperature tailored to specific products. Following defrosting, it transitions into cold storage automatically, granting you access to defrosted products at your convenience.
4. Extensive Application Range: Perfectly suited for a diverse array of seafood and meat processing requirements.
DEFROSTING STAGES
1. Stage One: Inner air temperature decreases from +10°C to +4°C over 1.5 hours;
2. Stage Two: Inner air temperature transitions from +4°C to +1°C over a period of 5.5 to 9.5 hours;
3. Stage Three: Inner air temperature shifts from +1°C to -3°C within an hour;
4. Stage Four: Maintaining an inner air temperature of -3°C for optimal cold storage. (Post Stage Three, the defrosting concludes. An alert sounds for 5 minutes, and if unaddressed, it automatically enters Stage Four).