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Product Advantage
1.Gentle & Uniform Thawing: Controlled temperature and humidity preserve meat quality and texture.
2.Hygienic Design: Full stainless steel construction, easy to clean, meets food safety standards.
3.Energy Efficient: Optimized airflow and heat recovery reduce energy consumption.
4.Automated Operation: Programmable cycles and adjustable speed for consistent results.
5.High Capacity: Suitable for continuous, large-volume thawing with minimal manual handling.
6.Food Safety: Reduces bacterial growth risk with precise temperature management.
Technical Parameters
| Capacity | 500–5000 kg/h (customizable) |
| Temperature Range | 0–15°C (adjustable) |
| Humidity Control | 70–95% RH |
| Belt Width | 600–1200 mm |
| Belt Speed | 0.2–2 m/min (variable) |
| Material | 304 stainless steel |
| Power | 10–30 kW |
| Control | PLC + touchscreen (time/temp/humidity programmable) |
| Options | UV disinfection, air filtration, CIP system, data logging |
Product Uses
Widely used in meat processing plants, centralized kitchens, food factories, and large catering facilities for batch thawing of frozen beef, lamb, and other meat products. Suitable for operations requiring efficient, hygienic, and quality-preserving defrosting before further processing such as cutting, marinating, cooking, or packaging. Supports continuous production flow in high-volume meat handling environments.
Product Operate Guide
1.Preparation: Check belt, temperature, and humidity settings; ensure line is clean.
2.Loading: Evenly place frozen meat on the conveyor at the inlet.
3.Start Thawing: Set parameters (time/temp/humidity) and start the system.
4.Monitoring: Observe thawing progress; adjust settings if needed.
5.Unloading: Remove thawed meat at the outlet for further processing.
6.Cleaning & Shutdown: Clean conveyor and interior thoroughly after use. Follow hygiene and safety protocols.
FAQ
Q: What temperature range is used?
A: Typically 0–15°C, adjustable to balance thawing speed and meat quality.
Q: Can it handle other meats?
A: Yes, suitable for poultry, pork, and seafood with parameter adjustments.
Q: Is humidity control important?
A: Yes, 70–95% RH helps prevent surface drying and maintain texture.
Q: How is hygiene maintained?
A: Stainless steel construction, easy cleaning; optional UV or air filtration.
