Advanced Thawing Machine for Low Temperature Frozen Meat 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 market, there is a surging demand for premium quality meat, and conventional thawing methods such as natural air and water thawing fall short of expectations. These outdated techniques often lead to the depletion of essential meat nutrients, result in unappealing color, and pose risks of contamination to both meat and the surrounding environment.
Innovatively inspired by advanced international thawing technologies, Tianjin First Cold Chain Equipment Tech Co., Ltd. proudly introduces its state-of-the-art low-temperature and high-humidity air friction thawing equipment. This sophisticated machine maintains a consistent airflow temperature, utilizing high humidity and low temperature to create a uniform heat conductor on the pork surface. Typically beginning at an outbound temperature of -18ºC, the meat assumes an ice-like condition where the thermal diffusion coefficient is quadrupled compared to water when near 0 degrees. This unique thawing method ensures gradual heat absorption through low-temperature, high-humidity air conductors. The fully automated PLC microcomputer system meticulously manages the temperature, humidity, and timing, ensuring a meticulous slow thaw that preserves quality. This revolutionary method caters to diverse environmental conditions and meets specific thawing demands for various meat products by allowing customizable temperature and humidity settings. With the pork thawing chamber maintaining temperatures between 0ºC and 15ºC, the thawing duration is generally between 16 to 20 hours, contingent on the meat's thickness, such as 15mm. Post-thaw, the meat exhibits vibrant color, with minimal nutritional loss. Upon reaching a central temperature of -2ºC, the system seamlessly transitions the meat into a fresh-keeping refrigeration state, ready for immediate processing.

Our Advantages

Specifications
1. Minimally low weight loss ensures maximum yield.
2. The environment is maintained in a low temperature, high humidity setting to optimize defrosting conditions.
3. Effortless operation with fully automated control systems.
ADVANTAGES
1. Superior Defrosting Quality: Our process ensures minimal temperature variance between the core and surface, allowing for uniform thawing from inside out. The result is a product whose taste and color parallel that of freshly sourced meat.
2. Unique Defrosting Technique: Employing an efficient humidifying system, our staged defrosting minimizes intervals while maintaining top-notch quality.
3. User-Friendly Operations: The defrosting chamber is fully automated, allowing for adjustable defrosting times and temperatures tailored to specific products. After defrosting, it transitions smoothly to cold storage, giving you the flexibility to retrieve defrosted products at your convenience.
4. Extensive Applications: Ideally suited for a broad spectrum of seafood and meat processing industries.
DEFROSTING STAGES
1. Stage One: Transitioning inner air temperature from +10°C to +4°C over 1.5 hours.
2. Stage Two: Cooling inner air from +4°C to +1°C spanning 5.5 to 9.5 hours.
3. Stage Three: Lowering inner air temperature from +1°C to -3°C within 1 hour.
4. Stage Four: Sustaining inner air temperature at -3°C for optimal cold storage. (Upon completion of Stage Three, an alert signals the conclusion of the defrosting process, lasting 5 minutes. If unattended, the system advances to Stage Four automatically.)