| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Principle of thawing machine:
In today's world, the demand for premium-quality meat is surging. Traditional methods such as natural and water thawing fall short of the high standards set by processing companies. These methods not only result in the loss of essential meat nutrients but also lead to a lack of freshness in color and pose risks of secondary pollution to both the meat and the surrounding environment.
Drawing inspiration from advanced foreign thawing techniques, our company has pioneered the innovative low-temperature and high-humidity air friction thawing equipment. This system maintains a controlled airflow at a constant temperature, ensuring the pork surface transforms into a uniform heat conductor. Initially frozen to an outbound temperature of approximately -18ºC, the meat transitions to an ice body state. Here, the thermal diffusion coefficient of meat approximating 0 degrees closely resembles that of ice, being four times that of water. This dynamic contributes to a gradual and efficient heat transfer process, facilitated by the low-temperature and high-humidity air interacting with meat block ice bodies. The entire thawing operation is seamlessly managed by a PLC microcomputer, automating temperature, humidity, and time settings to achieve a meticulous slow-thawing process. This cutting-edge low-temperature and high-humidity thawing technology is globally recognized as a premier method for meat slow-thawing. It offers versatile control over environmental parameters, adapting to the specific thawing demands of diverse meat products by setting precise temperature and humidity levels according to varying quality requirements. During thawing, the temperature within the pork thawing chamber is optimally maintained between 0ºC and 15ºC, with a typical thawing duration ranging from 16 to 20 hours, depending on meat thickness, as exemplified by a 15mm slice. Post-thawing, the meat radiates a vibrant color, retaining its nutritional value with minimal loss. Once the core temperature reaches -2ºC, the system automatically transitions to a fresh-keeping refrigeration mode, readying the meat for immediate processing by companies at their convenience.
){kind=link}