| Customization: | Available |
|---|---|
| Cooling Method: | Direct Cooling |
| Certification: | CE, CCC |
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Principle of Thawing Machine:
In today's fast-paced world, discerning consumers are increasingly demanding premium quality meat. Unfortunately, the age-old methods such as natural and water thawing fall short, failing to cater to the sophisticated needs of modern processing companies. These outdated processes often result in nutrient loss, lackluster color, and pose risks of secondary contamination to both the meat and the environment.
Having harnessed cutting-edge international thawing technologies, our company proudly presents the state-of-the-art low-temperature and high-humidity air friction thawing equipment. The airflow is meticulously managed to maintain a steady temperature, enabling the pork surface to become a uniform heat conductor. Initially, the meat is at -18ºC, forming an ice-like state. The impressive thermal diffusion coefficient of near-zero-degree ice is four times greater than that of water. In this environment, the low-temperature, high-humidity air combined with the block meat ice create efficient conductors, gradually dissipating heat. Advanced PLC microcomputer systems oversee and automate the thawing process, ensuring gentle thawing. This contemporary low-temperature, high-humidity thawing technique is a staple for slow-thawing meat both domestically and internationally. It offers versatile control over environmental temperature and humidity, catering to diverse meat product requirements. The temperature in the block pork thawing chamber is dynamically regulated between 0ºC and 15ºC, with thawing time ranging from 16 to 20 hours based on meat thickness, exemplified by 15mm cuts. Post-thawing, the meat boasts vibrantly fresh color, retaining maximum nutrition. When the central temperature of the thawed meat hits -2ºC, it seamlessly transitions into a preservation state, ready for immediate processing by companies.
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