Low Temperature Thawing Machine for Frozen Fish and Meat

• 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, the call for premium quality meat is louder than ever. Traditional thawing methods like natural and water thawing fall short for processing companies, leading to nutrient depletion, lackluster coloration, and potential contamination of both the meat and environment. These antiquated methods simply cannot keep pace with modern demands.
Harnessing cutting-edge international thawing technology, Tianjin First Cold Chain Equipment Tech Co., Ltd. introduces our revolutionary low-temperature and high-humidity air friction thawing machine. By meticulously controlling airflow to a constant temperature, this advanced equipment ensures that the surface of the pork becomes a uniform heat conductor through high-humidity, low-temperature air friction. Initially set at -18ºC, the pork is in an ice body state, with the thermal diffusion coefficient of near-zero degrees ice body meat being four times that of water. Seamlessly, the low-temperature, high-humidity air collaborates with the meat's ice body to progressively absorb heat. Guided by a PLC microcomputer, the system orchestrates the thawing process, meticulously managing temperature, humidity, and time for a gradual thaw. This sophisticated thawing technology is widely embraced globally and domestically for slow-meat thawing, adeptly adapting to various environmental conditions to fulfill the thawing needs of diverse meat products. Tailored temperature and humidity settings ensure that the block pork thawing warehouse maintains a dynamic temperature between 0ºC and 15ºC. Thawing time, typically ranging from 16 to 20 hours based on the meat's thickness, ensures minimal nutritional loss and vibrant coloration post-thawing. When the central temperature of the meat reaches -2ºC, it seamlessly transitions to a fresh-keeping refrigeration state, allowing processing companies the flexibility to process the meat at their convenience.

Our Advantages

Specifications
1. Exceptionally low weight loss during thawing.
2. Innovative low temperature and high humidity defrosting conditions.
3. User-friendly with fully automated control for effortless operation.
ADVANTAGES
1. Premier defrosting quality: Our process ensures minimal temperature disparity between the core and surface, achieving even defrosting from core to surface. This results in taste and color that remain as exquisite as fresh meat.
2. Unique defrosting technique: Employing a high-efficiency humidifying system, thawing is executed in stages to optimize defrosting quality while minimizing defrosting duration.
3. Effortless operation: The defrosting room's operations are fully automated, with adjustable time and temperature settings to accommodate various products. Post-defrosting, it transitions automatically into a cold storage phase, allowing product retrieval at your convenience.
4. Extensive applicability: Perfectly designed for the seafood and meat processing industries, offering a broad range of applications.
DEFROSTING STAGES
1. Stage one: Inner air temperature adjustment from +10°C to +4°C, duration: 1.5 hours.
2. Stage two: Inner air temperature adjustment from +4°C to +1°C, duration: 5.5 to 9.5 hours.
3. Stage three: Inner air temperature adjustment from +1°C to -3°C, duration: 1 hour.
4. Stage four: Maintain inner air temperature at -3°C for cold storage. Upon completing stage three, the defrosting cycle concludes, triggering an alarm for 5 minutes. If unacknowledged, the process seamlessly transitions into stage four.