Name: Chicken thawing
Brand: Honyo
Availability: InStock

Product Details

Chicken thawing

I.Defrosting Tech Summary

Frozen Meat Products Can Achieve To Be Defrosted By Controlling The Temperature, Humidity And Working Time Of The Defrosting Room. When The Ambient Humidity Reaches About 80% To 95%, a Certain Humidity 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 Humidity 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 Plc Microcomputer Automatic Phase Controlling The Thawing Temperature, Humidity 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 Type.

Materials:Outside Made By Ppgi And Inside By 304 Stainless Steel With Thickness Of 0.5mm,Error Of Thickness Is About ±0.04mm.Thickness Of Pu Panel:100mm , Assemble Method:Linked By Convex Groove Eccentric Hook.

(B)Doors For Defrosting Room :

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.

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