Principle of thawing machine :
At present, people have an increasing demand for high-quality meat. Traditional natural and water thawing cannot meet the requirements of processing companies, and it causes partial loss of meat nutrients, the color is not fresh, and secondary pollution to meat and the environment.The company has learned from foreign thawing technology to develop the latest low-temperature and high-humidity air friction thawing equipment. The airflow is controlled at a constant temperature. The high-humidity and low-temperature air friction makes the pork surface form a uniform heat conductor. The outbound temperature is generally -18ºC, which becomes an ice body state. The thermal diffusion coefficient of meat close to 0 degrees ice body is 4 times that of water. The low-temperature and high-humidity air and block meat ice body form conductors to gradually take away heat. The temperature, humidity and time of thawing are fully automatically controlled by PLC microcomputer to achieve slow thawing. Low-temperature and high-humidity thawing technology is currently a meat slow-thawing technology commonly used at home and abroad. It can be controlled by a variety of environmental temperature and humidity, and the environmental humidity value meets the thawing requirements of different meat products. Different temperatures and humidity are set according to different quality requirements of thawed products. The temperature of the block pork thawing warehouse is maintained at a variable temperature between 0ºC and 15ºC. The thawing time is generally 16 to 20 hours depending on the thickness of the meat, taking 15mm as an example. After thawing, the meat is bright in color, with less nutrition and loss. When the central temperature of the thawed meat reaches -2ºC, it automatically enters the fresh-keeping refrigeration state, making it convenient for processing companies to process at any time.
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