Small cabinet-style thawing, primarily with a thawing capacity of 100-300 kg, can meet the trial needs of small supermarkets.

1. The design principle is the same, utilizing low-temperature, high-humidity circulating air passing over the surface of frozen products to achieve slow thawing under relatively small temperature differences. The air duct circulates air under multiple air plates to blow over the thawing products, creating uniform airflow organization. A certain level of humidity increases the temperature conduction medium in the air. Thawing is achieved through fully automated, staged control of temperature, humidity, and time via a PLC microcomputer system (low temperature around 10°C to inhibit bacterial growth, humidity around 90%).

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

3. The advantage of thawing is the multi-stage thawing mode control settings, allowing precise control of the thawing process. After thawing, the muscle tissue remains plump, glossy, and elastic, with uniform thawing effects and no black lines. The loss of protein and moisture in the raw meat is controlled at around 2-3%, reducing protein and moisture loss.