Thawing equipment. based on advanced ‘Low temperature & high humidity’ thawing theory from Germany, using Siemens PLC system, the equipment is able to thaw products by automatically control unfreezing temperature and time in stages. The invention of the equipment follows the need of thawed meat on the market. More importantly, the equipment could maintain the original characteristic of the product, as well as the freshness on the surface of the product. Currently, the ‘low temperature & high humidity’ air thawing machine designed and produced by our company is the fourth generation of our thawing equipment.This product fills a technological gap in Chinese food thawing industry. The technical performance of the device maintains the current development level of similar products in Japan, Europe and America. It can achieve a high starting point and synchronize with the technological level of advanced countries in the field of food thawing. This machine can be widely used in commercial fields such as food processing factories, hotels, restaurants and supermarkets.
Introduction:
The working principle of thawing machine is a kind of equipment with air as the medium for thawing. By lowering the temperature and increasing the humidity, the frozen products are thawed by high humidity air to avoid the appearance of surface drying. In addition, the low temperature and high humidity thawing machine is composed of refrigeration system, air circulation system, steam heating system, temperature and humidity control system. It can provide sufficient reflux time for the internal juice of meat during the thawing process, so that the internal juice and related nutrients can be retained. In addition, the thawing method of low temperature and high humidity thawing machine is gentle and gentle, and there is no big change in meat quality and meat structure. The low temperature and high humidity thawing machine adopts the fully automatic control mode, which can adjust the thawing time, humidity and humidity according to different frozen products, so as to ensure the best thawing effect and time, and automatically change to the refrigeration and fresh-keeping state after meat thawing. From the point of view of temperature, the low temperature and high humidity thawing equipment has been maintained at low temperature, which makes the temperature difference between the center temperature and the surface temperature of the food smaller, and the thawing effect is more uniform. At the same time, it avoids the proliferation of microorganisms. On the basis of uniform thawing, it maintains the original nutritional components and fresh quality of meat products, and achieves the purpose of high-quality thawing.
Parameter:
Food type: Beef
Size: 200 (L)×200 (W)×50 (T)
Initial temperature: -18℃
Final temperature: -3℃/ -1℃
Three stages of thawing:
Stage 1: +18℃～+6℃ for 1 hour;
Stage 2: +6℃～+2℃ for 8 hours;
Stage 3: 2℃～ -2℃ refrigerating.
Relative humidity inside the
equipment: above 95%
Mass before thawing:1940 g
Mass after thawing:1925 g
Weight loss: 0.77%
