Low Temperature Thawing Machine for Frozen Meat and Seafood

• 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 world, the pursuit of high-quality meat is ever-growing. Traditional methods like natural and water thawing fall short of meeting the stringent standards of processing companies. These methods often result in nutrient loss, lackluster color, and cause secondary pollution to both the meat and the environment.
In response, Tianjin First Cold Chain Equipment Tech Co., Ltd. has harnessed cutting-edge foreign thawing techniques to create an innovative low-temperature and high-humidity air friction thawing machine. By maintaining a consistent airflow temperature, the machine utilizes high-humidity, low-temperature air to form a uniform heat conductor on the meat surface. Generally, meat is introduced at an outbound temperature of -18ºC, maintaining an icy state, where the thermal diffusion coefficient at 0 degrees ice body is four times greater than that of water. This advanced technology slowly transfers heat away as the meat's icy body and surrounding air act as conductors. The innovative PLC microcomputer controls the thawing process, adjusting temperature, humidity, and time for optimal slow thawing. This state-of-the-art, low-temperature, high-humidity thawing technology is widely recognized both domestically and internationally. The system adapts to various environmental temperatures and humidity levels to meet the specific thawing needs of different meat products. The pork thawing warehouse is modulated to temperatures between 0ºC and 15ºC, with thawing durations ranging from 16 to 20 hours based on meat thickness, such as 15mm. Post-thawing, the meat retains a vibrant color, with minimal nutritional loss. Once the central temperature reaches -2ºC, it seamlessly transitions to a fresh-keeping refrigeration state, allowing processing companies the ease of immediate processing.

Our Advantages

Specifications
1. Exceptionally low weight loss
2. Low-temperature, high-humidity defrosting environment
3. Fully automatic control for effortless operation
ADVANTAGES
1. Superior Defrosting Quality: Our process ensures a minimal temperature difference between the core and surface of products during defrosting. This allows for even thawing from core to surface, preserving taste and color akin to the freshness of newly processed products.
2. Unique Defrosting Methodology: Utilizing an efficient humidifying system, our staged defrosting minimizes the overall interval, maintaining high defrost quality.
3. Effortless Operation: The defrosting room is fully automated, with adjustable defrosting time and temperature tailored to various products. After defrosting, the system transitions automatically to cold storage, enabling you to access defrosted products at your convenience.
4. Extensive Application Range: Perfectly suited for both seafood and meat processing industries.
DEFROSTING STAGES
1. Stage One: The inner air temperature varies from +10ºC to +4ºC over 1.5 hours.
2. Stage Two: The inner air temperature adjusts from +4ºC to +1ºC, lasting between 5.5 and 9.5 hours.
3. Stage Three: The inner air temperature drops from +1ºC to -3ºC within 1 hour.
4. Stage Four: The inner air maintains -3ºC for cold storage. Upon completing Stage Three, defrosting concludes with a 5-minute alarm. If unattended, the system automatically proceeds to Stage Four.