The purpose of thawing is to restore the pre-thawed state to the greatest extent possible. Through comparative experiments on various types of meat and thawing times, the small thawing machine has managed to restore the initial state as much as possible. The advantages of the thawing machine are as follows:

1. The advantage of the 8-in-1 system is that the thawing equipment can be set to start with a delay, allowing it to be activated on a timer. Customers can utilize off-peak industrial electricity hours for thawing according to production needs, achieving energy savings and reducing equipment operating costs by 15% per batch. The thawing process is traceable; after the existing program is upgraded, it records data every minute, and the records can be exported for traceability within a specific time period. Control modes include central sensing mode or time control mode. The menu mode can be set; after configuring the time and temperature, options such as Menu 1, Menu 2, etc., are available for multiple choices. Simultaneously, the screen control can display various data for observation. After thawing, the equipment automatically switches to a cold storage mode of 0-4°C for preservation. Standard equipment is used, which improves efficiency during maintenance and replacement. Multiple thicknesses of the same frozen product can be thawed simultaneously. When one frozen product completes thawing, it sends a signal for removal from storage, allowing the customer to remove the thawed product while the equipment continues to thaw the remaining ones. In the low-temperature, high-humidity air thawing technology, a newly developed ultrasonic atomization humidification system has been introduced, improving the utilization rate of environmental humidification water and the effectiveness of humidification. Our company has further upgraded the equipment components and programs, adding ultra-high temperature alarms, equipment control program alarms, independent alarm devices, and heat source cutoff devices activated after an alarm. It is also equipped with remote monitoring via an upper computer and mobile app (customers provide their own computers and mobile phones), avoiding issues such as unstable steam pressure during equipment operation that could cause excessively high temperatures and affect the quality of frozen products. This ensures that the thawing process is conducted entirely in a low-temperature environment. Additionally, imported proportional control steam valves are used, enhancing the stability of equipment operation and ensuring the quality of thawed frozen products. American-made KANADON brand ultraviolet disinfection and sterilization products are selected to meet the hygiene requirements of the thawing equipment and guarantee the quality of thawed frozen products.

2. The main components of the thawing equipment are also the insulated storage thawing chamber (thawing cabinet), air circulation system, heating and humidification system, refrigeration system, and electrical control system.

3. The working principle of the design is the same: using low-temperature, high-humidity circulating air to pass over the surface of the frozen product, allowing it to thaw slowly under relatively small temperature differences. The air chamber circulates air through multiple air plates to blow over the product being thawed, creating uniform airflow organization. A certain level of humidity can increase the heat conduction medium in the air. The temperature, humidity, and time of thawing are controlled in stages automatically via a PLC microcomputer to achieve thawing.