| 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 quest for premium quality meat is ever-growing. Traditional thawing methods, like natural and water thawing, fall short in meeting the demanding needs of processing companies. Not only do these methods result in nutrient depletion and dull coloration, but they also risk secondary contamination of both meat and environment.
Capitalizing on advanced international thawing technologies, our company has pioneered state-of-the-art low-temperature, high-humidity air friction thawing equipment. This cutting-edge technology maintains airflow at a consistent temperature, enabling the pork surface to become an effective heat conductor. As the meat is initially at -18ºC, it forms an ice-like state where the thermal diffusion coefficient, near 0 degrees, is quadruple that of water. This innovative system uses low-temperature high-humidity air and ice-like meat blocks to efficiently dissipate heat. The entire thawing process, including temperature, humidity, and duration, is meticulously managed by PLC microcomputer systems to ensure a gentle thawing experience. Embracing this advanced low-temperature, high-humidity thawing methodology is a popular choice both domestically and globally for a controlled, slow thawing. It offers adaptability to multiple environmental conditions, ensuring optimal humidity levels to meet the specific thawing needs of various meat products. By tailoring temperatures and humidity settings to meet different quality standards, the pork block thawing chamber maintains a dynamic temperature range between 0ºC and 15ºC. Depending on meat thickness, the thawing period ranges from 16 to 20 hours, with 15mm as a typical example. Post-thaw, the meat boasts vibrant color, minimal nutrient loss, and upon reaching a core temperature of -2ºC, it seamlessly transitions into a preservation state, ready for processing companies at their convenience.
){kind=link}