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meat processing plant Thawing Equipment
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Meo Textile Clothing Co.LTD
China - Hangzhou
Manufacturer
Trade Capacity
Export Percentage
Nearest Port
shanghai,ningbo
Accepted Delivery Terms
Employees
101-200 people
Accepted Payment Currency
USD,CNY
Average Lead Time
60 Day(s)
Certifications
Product Specifications
--Product Description
Product Description
Low temperature and high humidity thawing room utilizes low temperature and high humidity air to defrost meat, chicken, fish or other frozen products
Specification
ITEM | CONTENT | ||||||
Defrosting Products | Pork/Chicken Meat Blcoks Whole Chicken Pork,Beef, Sheep Quarters Or Half Pork Green Legs | ||||||
In-Feed Temperature | -20 degree Celsius | ||||||
Out-Feed Temperature | 0 to -2 degree Celsius | ||||||
Cold Storage Temperature | 0 to 4 degree Celsius | ||||||
Defrosting Time | 8-12 hours | ||||||
Installed Power | 5-30 kw | ||||||
Compressor | BITZER or Equivalent brand | ||||||
Controlling Valves | Siemens | ||||||
Air Guiding Boards | 304 stainless steel | ||||||
Insulation Panels | Polyurethane, 100mm thick | ||||||
Access Door | Polyurethane, 100mm thick | ||||||
Control Panel | SIEMENS PLC | ||||||
Temperature Sensor | 5 sensor | ||||||
Humidity Sensor | 1 sensor | ||||||
Running process description
PHASE 1
Heating and humidification works. The maximum room temperature (ex 20°C) and the air discharge duct temperature (ex 30°C) are controlled. If one of this values is reached, heating slows down and will be regulated accordingly to the set point. Heating and humidification keep working until the surface temperature of the product reaches the set point (ex 2°C ). Phase 2 then starts.es.
PHASE 2
The plant is controlled by the product’s surface temperature (ex 2°C); heating works on this set value but the air blower and the humidification are still in function. The core temperature increases up to the set point (ex 0°C ).
Reached this situation the thawing cycle finishes.
Reached this situation the thawing cycle finishes.
PHASE 3
This is the storage phase, useful when the product can’t be processed as soon the thawing has been completed. Heating and humidification are not in function and the cooling plant starts to cool the room to the desired temperature (ex 1°C / 35°F) This phase allows surface temperature could almost be the same of the core temperature.
Why us
* Thawed product featuring similarly to the fresh raw material;
* Extremely low shrinkage with minimum protein loss;
* Original color preserved;
* Control of product core and surface temperature to minimize the bacterial load growth;
* Short thawing times with low energy costs and very low water consumption.
* Most modern electronic management and supervising system
* Extremely low shrinkage with minimum protein loss;
* Original color preserved;
* Control of product core and surface temperature to minimize the bacterial load growth;
* Short thawing times with low energy costs and very low water consumption.
* Most modern electronic management and supervising system
* The equipment has the function of automatic formula, which is convenient to change the processing parameters of all kinds of meat products automatically.
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