Why Thaw Meat

With the development trend of the frozen meat import market, a large amount of frozen pork, beef, and other meats have begun to enter the Chinese market. Whether frozen meat is to be sold in supermarkets, wholesale markets, or used for deep processing into meat products, it needs to be thawed to become fresh meat or reach a temperature of around -4°C to meet cutting requirements. This requires the thawing of frozen pork or beef quarters.

At the same time, for large meat processing plants, facing production schedules while raw materials remain frozen not only wastes time but also delays processing progress, slows down production output, and affects the company's reputation.

The Necessity of Thawing

Currently, the most widely used, effective, and safest method for preserving meat is low-temperature treatment.

Thawing involves raising the temperature of frozen meat to melt the ice crystals and restore it to its pre-frozen state.

Thawing of frozen meat can be divided into two types based on heat supply: external thawing and internal thawing.

External thawing involves heat transfer from a higher-temperature medium to the surface of the frozen meat, with heat gradually moving from the surface to the center. Examples include air thawing and water thawing.

Internal thawing involves simultaneous heating of all parts of the frozen meat by the medium, which is internal heating. (Examples include microwave thawing, high-voltage electrostatic thawing, and high-voltage radio frequency thawing.)

Working Principle of Thawing Machines

Using low-temperature, high-humidity circulating air passing over the surface of the frozen product to slowly thaw it under relatively small temperature differences. The air blower circulates air under multiple air plates to blow over the product being thawed, creating uniform airflow organization. A certain level of humidity increases the heat conduction medium in the air. The thawing temperature, humidity, and time are automatically controlled in stages through a PLC microcomputer to achieve thawing (low temperature around 10°C to inhibit bacterial growth, humidity around 90%).

Components of Low-Temperature High-Humidity Thawing Machines

1.Insulated Thawing Chamber

2.Air Circulation System

3.Humidification and Heating System

4.Refrigeration System

5.Electrical Control System

1. Insulated Chamber: