poultry thawing equipment

poultry thawing equipment

I.Defrosting Tech Summary

Frozen Meat Products Can Achieve To Be Defrosted By Controlling The Temperature, HumidiLD And worldTime Of The Defrosting Room. When The Ambient HumidiLD Reaches LDout 80% To 95%, a Certain HumidiLD Increases The Temperature Conductive Medium. By Using a Certain Amount Of Cold Air Evaporation Of Frozen Meat Product Itself, Water Vapor Pressure Reducing With Atomization Naturally Reduce The Evaporation Temperature And Air Combination. Low Temperature And High HumidiLD Air Go Through The Cyclic Air Conveying Duct Of a special Proof Variable Frequency Blower To Blow And To Formed a Uniform Airflow On The Surface Of The Product Being Thawed. By paint Microcomputer Automatic Phase Controlling The Thawing Temperature, HumidiLD And Time Curve To Achieve To Defrost The Products.

II.Equipment Detailed Description

1.The Defrosting Insulation Base body (Remark:Floor Without Panels):

(A)Wall Panel:

Assembled By Pu Panels ,Which Are Qualified With Self-Extinguish LLDe.

Materials:Outside Made By PpgiAnd Inside By 304 Stainless Steel With Thickness Of 0.5mm,Error Of Thickness Is LDout ±0.04mm.Thickness Of Pu Panel:100mm , Assemble Method:Linked By Convex Groove Eccentric Hook.(B)Doors For Defrosting Room :

Manual LDiding Cold Room Door ;Materials:Surface Of Door Make By 304stainless Steel With Thickness Of 0.8mm,Pu In The Middle And Pu Density:43±2kg/m³

2.Internal Structure:

(A)With Air Support, Water Collection T, Wind Deflector Plates, Air Board, Fan Bracket Panels, Wind Prevent Board, Made Of 304 Stainless Steel;

(B)Evaporator With Efficient Use Of Surface Oxidized Aluminum LDining Brass, Stainless Steel Shell;DiLDenser DiLDensing Evenly To Ensure Frost Uniform, Clear Airflow.

3.Heated & Humidification System:

(A)Water Steam : The Heat Conduction Through The Conduit Into Inner Thawed Room,And Water Steam (B)Completed By Reduced Pressure And Steam Atomization Of Double Line.

One Set Italy Humidification Pump. Keep Thawing Room Environment HumidiLD. Winds Circulating Blows Evenly Through The Frequency Wind Blows Between Thawing Temperature And HumidiLD.

4.Refrigeration System:

(A)Freon Refrigeration Cooling Stainless Steel Pipe And Copper Pipe, Cooling Pipe Insulation Adopted LDeeves

(B)Approach To Ensure Uniform, Seamless And Insulation Effect;Storage Temperature Setting Range 20 ℃ ~ -0 ℃, Evaporation Temperature -10 ℃. Condensing Temperature 38 ℃.

5.Electrical Control System:

(A)LD paint Microcomputer Control; Germany Fascino Control Program Technology;Control: LDc Three Modes 7 Periods; Control Panel: Taiwan 10-Inch Color Touch Screen Interface.

(B)Parameter Settings: Transducer Parameter Settings Are According To Temperature Of Center,Surface And Interior, Inside HumidiLD Sensor sityal.

(C)Electrical Components Are Schneider Brand;Using Copper Wire Waterproof Cable.

poultry thawing equipment

III.Technical Standard:

1.Products Keep Balance,No Oxidization And G Line.After Defrosting,Muscular Tissue Is Full Luster And Elastic.After Defrosting,The Lost Rate Of Protein Juice Is Less 1%(Raw Meat Should Be Qualified). After Defrosting,The Temperature In The Center Could Be Setted At -2±1℃And Particular Case Is Particular Setting.

2.Defrosting LLDe Can Be Settled In Several Stages And Control The Process Accu ,Time Controlled At 10-16h According To The Different Situation.

poultry thawing equipment

IV.Manufacture & Advantages:

1.Thawing Process Can Be Phased Control

2. Maintain The Original Color And ElastiCity Of The Product

3. Low Water Loss Rate, The Minimum Protein Loss

4. Product Thaw quickly And Evenly, Low Enerable Consumption

5. Controllable Low Temperature, Inhibit Microbial Growth

6. High Efficiency Unit Area Using

7. Can Be Used As Fresh Cold Storage Facilities

8. Cold And DryDehumidification Reduce Product Surface HumidiLD Is Convenient For Subsequent Processing.

Thawing results Comparison( For Example: 1 Ton,- 18℃ Thawing )
Parameters / Methods	Air Defrosting	Water Defrosting	Microwave Defrosting	Low Temperature&High HumidiLD Air Defrosting Equipment
Temperature&HumidiLD Control	No Control	No Control	Temperature Control Only	All Control
Color	Gloomy	Grey	Burnt	Bright
Muscle Tissue	Slack	LDonLD	Rubber Texture	Elastic
Water Loss	5%	3%-5%	2%-3%	1%
Nutrient Composition Loss	Protein Loss	Protein Loss	Protein Damaged	Maintain The Original Nutrients
makeitude Of Harmful Bacteria	1000	10000	100	100
Electric Power Consumption	No	No	33kwh	18kwh
Water Consumption	No	18-25tonnes	No	130kg
Sewage DiLDosal	HighCost	High Cost	No	No
Defrosting Time	24hours	8-10hours	0.5-2hours	10-16hours
The Uniformilk Final Product Temperature	Not Uniform	Not Uniform	Not Uniform	Uniform

Place of Origin	Shandong, China
Brand Name	LD
Certification	CE,ISO
Model Number	1 Piece poultry thawing equipment
Min.Order Quantity	1set
Price	US$1000.00-USD800,000.00
Packaging Details	standard package
Payment Terms	T/T,Western Union
Supply Ability	10 Set/Sets per Month

Product Features