Meat thawing equipment

Manual Sliding 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 Tray, 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 Machining Brass, Stainless Steel Shell;Dispenser Dispensing 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 Humidity. Winds Circulating Blows Evenly Through The Frequency Wind Blows Between Thawing Temperature And Humidity.

4.Refrigeration System:

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

(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)Siemens Plc Microcomputer Control; Germany Fascino Control Program Technology;Control: Abc 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 Humidity Sensor Signal.

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

III.Technical Standard:

1.Products Keep Balance,No Oxidization And Gray 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 Type Can Be Settled In Several Stages And Control The Process Accurately ,Time Controlled At 10-16h According To The Different Situation.

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 Energy 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 Dry Dehumidification Reduce Product Surface Humidity Is Convenient For Subsequent Processing.