| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's fast-paced world, the demand for premium-quality meat is on the rise. Traditional thawing methods, such as natural and water-based techniques, fall short of the exacting standards required by processing companies. These outdated methods often lead to nutrient loss, unappealing color, and potential contamination of both the meat and the environment.
Embrace cutting-edge thawing technology inspired by international advancements, as our company unveils the latest low-temperature, high-humidity air friction thawing equipment. With precise airflow control at a constant temperature, this revolutionary method ensures the meat's surface becomes a uniform heat conductor. Initially at -18ºC, the meat enters an ice body state. Impressively, the thermal diffusion coefficient of meat near the 0ºC ice body is four times greater than that of water. This low-temperature, high-humidity air, combined with block meat ice bodies, acts as a conductor, gradually dissipating heat. Fully automated by PLC microcomputer, the thawing process is meticulously controlled for temperature, humidity, and time, achieving a perfect slow thaw. Widely recognized and utilized both locally and globally, this advanced thawing technology is adjustable to various environmental conditions, accommodating diverse meat product requirements. By setting distinct temperatures and humidity levels tailored to the quality needs of thawed products, the block pork thawing warehouse maintains variable temperatures between 0ºC and 15ºC. Depending on meat thickness, the thawing duration generally ranges from 16 to 20 hours, exemplified by a 15mm cut. Post-thawing, the meat emerges vibrant, with minimal nutritional loss. Upon reaching -2ºC central temperature, the meat seamlessly transitions into a fresh-keeping refrigeration state, ready for processing companies to utilize at their convenience.
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