| 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 on the rise. However, traditional thawing methods such as natural air or water thawing fall short of meeting the exacting standards of processing companies. These outdated practices often result in the unnecessary loss of vital nutrients, along with an unappealing color and potential contamination risks to both the meat and the surrounding environment.
Our company has ingeniously harnessed advanced international thawing techniques to engineer a state-of-the-art low-temperature, high-humidity air friction thawing system. This cutting-edge equipment meticulously maintains a constant temperature within an airflow that promotes even heat distribution. As the meat transitions from a solid ice state at -18ºC, it benefits from a heat diffusion rate that is four times greater than that of water, thanks to its proximity to the ideal thawing temperature of 0 degrees. The interaction between the low-temperature, high-humidity air and the ice-like meat accelerates heat transfer, facilitating a gradual thaw. The entire process is meticulously governed by a sophisticated PLC microcomputer, ensuring precise control of temperature, humidity, and timing. This results in a gentle thaw that meets the diverse needs of various meat products. The environment is fine-tuned to maintain temperatures between 0ºC and 15ºC in the thawing chamber, with a typical duration ranging from 16 to 20 hours, depending on meat thickness, such as a 15mm slice. Once thawed, the meat boasts a fresh appearance and retains essential nutrients. As the core temperature of the thawed meat reaches -2ºC, it seamlessly transitions into a preservation state, ready for immediate processing by companies.
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