High Humidity Thawing Machine for Restaurant Seafood Preparation

Product Details
Customization: Available
Cooling Method: Direct Cooling
Certification: CE, CCC
Diamond Member Since 2016

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Number of Employees
5
Year of Establishment
2015-03-03
  • High Humidity Thawing Machine for Restaurant Seafood Preparation
  • High Humidity Thawing Machine for Restaurant Seafood Preparation
  • High Humidity Thawing Machine for Restaurant Seafood Preparation
  • High Humidity Thawing Machine for Restaurant Seafood Preparation
  • High Humidity Thawing Machine for Restaurant Seafood Preparation
  • High Humidity Thawing Machine for Restaurant Seafood Preparation
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  • Overview
  • Product Description
  • Our Advantages
Overview

Basic Info.

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 the Thawing Machine:
In today's culinary landscape, the demand for premium quality meat is on the rise. However, traditional thawing methods like natural and water thawing fall short, often leading to nutrient loss, diminished freshness, and potential contamination of both the meat and the environment. These outdated methods are simply unable to meet the stringent standards of modern processing companies.
Leveraging cutting-edge international thawing technology, Tianjin First Cold Chain Equipment Tech Co., Ltd. has pioneered the development of advanced low-temperature, high-humidity air friction thawing equipment. This state-of-the-art machine maintains a consistent airflow at a precise temperature, allowing the pork surface to become an efficient heat conductor. Starting at an outbound temperature of -18ºC, the meat is preserved in its icy state. Remarkably, the thermal diffusion coefficient of meat at this near-zero-degree ice state is quadruple that of water. This innovative process forms conductive bonds between the low-temperature, high-humidity air and the frozen meat, facilitating the gradual removal of heat. With meticulous control over temperature, humidity, and time via a sophisticated PLC microcomputer system, the machine achieves a methodical slow-thawing process. This avant-garde technology, prevalent globally, adapts to various environmental temperature and humidity conditions, aligning with the specific thawing requirements of diverse meat products. Tailored settings accommodate the unique quality demands of each thawed item. The thawing warehouse maintains a dynamic temperature spectrum between 0ºC and 15ºC, with a typical thaw duration of 16 to 20 hours, exemplified by 15mm thick meat. Post-thaw, the meat exhibits vibrant color and retains its nutritional integrity. Upon reaching a central temperature of -2ºC, the system seamlessly transitions to a preservation mode, offering processing companies the convenience of immediate processing at any chosen time.

Our Advantages
Specifications
1. Experience minimal weight loss with our exceptional thawing technology.
2. Benefit from an optimal defrosting environment characterized by low temperatures and high humidity.
3. Enjoy the simplicity of automatic controls designed for effortless operation.
ADVANTAGES
1. Superior Defrosting Quality: Our process ensures a minimal temperature gradient between the core and the surface, allowing for uniform defrosting. The end result is a product that maintains its fresh-like taste and vibrant color after defrosting.
2. Innovative Defrosting Method: By employing an efficient humidifying system, our method stages the defrosting process to optimize quality while drastically reducing the defrosting duration.
3. Effortless Operation: The defrosting room's operation is fully automated. Adjust defrosting time and temperature to suit various products, with an automatic transition to cold storage upon completion, allowing retrieval at your convenience.
4. Extensive Application Range: Our technology is widely utilized across seafood and meat processing industries.
DEFROSTING STAGES
1. Stage One: Set the inner air temperature from +10ºC to +4ºC over 1.5 hours.
2. Stage Two: Adjust the inner air temperature from +4ºC to +1ºC, spanning 5.5 to 9.5 hours.
3. Stage Three: Further decrease the inner air temperature from +1ºC to -3ºC within 1 hour.
4. Stage Four: Maintain the inner air temperature at -3ºC for cold storage. Following Stage Three, the defrosting process concludes, and the room will issue an alarm for 5 minutes. If unattended, the system automatically proceeds to Stage Four.

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