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| Quantity: | |
|---|---|
FTM
FST
FTM01
Thawing machine introduction
FIRST COLD CHAIN the low-temperature high-humidity air to blow the surface of frozen products circularly and evenly; Control the defreezing time, temperature and humidity by stages; the frozen products can be unfrozen slowly and homogeneously. Defreezer is one of our most important machine, features as follow:
High defreezing quality; the difference between central temperature and surface temperature of food can be controlled in the minimum range;
Reduce the lost of water; keep nutrition; the weight-lost rate can be controlled within 1%;
Controlled by PLC and touch-screen; can be adjusted according to different requirements; easy to operate; Convert to cool keeping stage automatically after defreezing; keep the unfrozen products fresh (good color, good
flavor);
We adopt high-pressure atomizing device to humidify the low-temperature air; the average humidity can reach 94% during the whole defreezing process.
Low temperature environment during the whole defreezing process; the sterilization device is optional;
Application for frozen meat ，seafood and so on.
Customer Size
Technical Parameter
Model | Output Capacity | Heater | Installed power (KW) | Outline Dimension (mm) | ||
L | W | H | ||||
FSTTM-200 | 200KG | electricity | 4.2 | 850 | 620 | 1994 |
FSTTM-400 | 400KG | electricity | 4.5 | 850 | 1220 | 1994 |
FSTTM-600 | 600KG | electricity | 5.4 | 850 | 1820 | 1994 |
FSTTM-800 | 800KG | electricity | 5.8 | 850 | 2420 | 1994 |
Remark: The output above is calculated as block pork (600mm*400mm*130mm, 25kg for every block)Above parameter is only for your reference.
Defrosting Tech Summary
Frozen Meat Products Can Achieve To Be Thawed By Controlling The
Temperature, Humidity And Working Time Of The Thawing 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 Thaw The Products.
Equipment Detailed Description:
1.Internal Structure
With Air Support, Water Collection Tray, Wind Deflector Plates, Air Board, Fan
Bracket Panels, Wind Prevent Board, Made Of 304 Stainless Steel;
2）Evaporator With Efficient Use Of Surface Oxidized Aluminum Machining Brass,
Stainless Steel Shell;Dispenser Dispensing Evenly To Ensure Frost Uniform, Clear
Airflow
2.Heated & Humidification System
1）Method 1: Water Steam : The Heat Conduction Through The Conduit Into Inner
Thawed Room,And Water Steam Completed By Reduced Pressure And Steam
Atomization Of Double Line.
2）Method 2: One Set Italy Humidification Pump. Keep Thawing Room Environment
Humidity. Winds Circulating Blows Evenly Through The Frequency Wind Blows
Between Thawing Temperature And Humidity.
3.Refrigeration System
Freon Refrigeration Cooling Stainless Steel Pipe And Copper Pipe, Cooling Pipe
Insulation Adopted Sleeves Approach To Ensure Uniform, Seamless And Insulation
Effect;Storage Temperature Setting Range 20 ℃ ~ -0 ℃, Evaporation Temperature
-10 ℃. Condensing Temperature 38 ℃.
4. Electrical Control System
1）Siemens Plc Microcomputer Control; Germany Fascino Control Program
Technology;Control: Abc Three Modes 7 Period;Control Panel: Taiwan 7-Inch
Color Touch Screen Interface
2）Parameter Settings: Transducer Parameter Settings Are According To Temperature Of
Center,Surface And Interior, Inside Humidity Sensor Signal
3）Electrical Components Are Schneider Brand;Using Copper Wire Waterproof Cable.
Technical Standard
1）After Defrosting ,The Effects Of Frozen
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 Setted In Several Stages And Control The Process Ac
curately ,Time Controlled At 10-16h According To The Different Situation.
Customer Attention
Power Cable: Power Cable Must Be Provided Except The Control Cabinet
Thawing machine introduction
FIRST COLD CHAIN the low-temperature high-humidity air to blow the surface of frozen products circularly and evenly; Control the defreezing time, temperature and humidity by stages; the frozen products can be unfrozen slowly and homogeneously. Defreezer is one of our most important machine, features as follow:
High defreezing quality; the difference between central temperature and surface temperature of food can be controlled in the minimum range;
Reduce the lost of water; keep nutrition; the weight-lost rate can be controlled within 1%;
Controlled by PLC and touch-screen; can be adjusted according to different requirements; easy to operate; Convert to cool keeping stage automatically after defreezing; keep the unfrozen products fresh (good color, good
flavor);
We adopt high-pressure atomizing device to humidify the low-temperature air; the average humidity can reach 94% during the whole defreezing process.
Low temperature environment during the whole defreezing process; the sterilization device is optional;
Application for frozen meat ，seafood and so on.
Customer Size
Technical Parameter
Model | Output Capacity | Heater | Installed power (KW) | Outline Dimension (mm) | ||
L | W | H | ||||
FSTTM-200 | 200KG | electricity | 4.2 | 850 | 620 | 1994 |
FSTTM-400 | 400KG | electricity | 4.5 | 850 | 1220 | 1994 |
FSTTM-600 | 600KG | electricity | 5.4 | 850 | 1820 | 1994 |
FSTTM-800 | 800KG | electricity | 5.8 | 850 | 2420 | 1994 |
Remark: The output above is calculated as block pork (600mm*400mm*130mm, 25kg for every block)Above parameter is only for your reference.
Defrosting Tech Summary
Frozen Meat Products Can Achieve To Be Thawed By Controlling The
Temperature, Humidity And Working Time Of The Thawing 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 Thaw The Products.
Equipment Detailed Description:
1.Internal Structure
With Air Support, Water Collection Tray, Wind Deflector Plates, Air Board, Fan
Bracket Panels, Wind Prevent Board, Made Of 304 Stainless Steel;
2）Evaporator With Efficient Use Of Surface Oxidized Aluminum Machining Brass,
Stainless Steel Shell;Dispenser Dispensing Evenly To Ensure Frost Uniform, Clear
Airflow
2.Heated & Humidification System
1）Method 1: Water Steam : The Heat Conduction Through The Conduit Into Inner
Thawed Room,And Water Steam Completed By Reduced Pressure And Steam
Atomization Of Double Line.
2）Method 2: One Set Italy Humidification Pump. Keep Thawing Room Environment
Humidity. Winds Circulating Blows Evenly Through The Frequency Wind Blows
Between Thawing Temperature And Humidity.
3.Refrigeration System
Freon Refrigeration Cooling Stainless Steel Pipe And Copper Pipe, Cooling Pipe
Insulation Adopted Sleeves Approach To Ensure Uniform, Seamless And Insulation
Effect;Storage Temperature Setting Range 20 ℃ ~ -0 ℃, Evaporation Temperature
-10 ℃. Condensing Temperature 38 ℃.
4. Electrical Control System
1）Siemens Plc Microcomputer Control; Germany Fascino Control Program
Technology;Control: Abc Three Modes 7 Period;Control Panel: Taiwan 7-Inch
Color Touch Screen Interface
2）Parameter Settings: Transducer Parameter Settings Are According To Temperature Of
Center,Surface And Interior, Inside Humidity Sensor Signal
3）Electrical Components Are Schneider Brand;Using Copper Wire Waterproof Cable.
Technical Standard
1）After Defrosting ,The Effects Of Frozen
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 Setted In Several Stages And Control The Process Ac
curately ,Time Controlled At 10-16h According To The Different Situation.
Customer Attention
Power Cable: Power Cable Must Be Provided Except The Control Cabinet
