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Small Thawing Machine Defrost Beef And Chicken 200kg/time To 800kg/time

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
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  • 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:

² High defreezing quality; the difference between central temperature and surface temperature of food can be controlled in the minimum range;

² Reduce the lost of water; keep nutrition; the weight-lost rate can be controlled within 1%;

² 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);

² We adopt high-pressure atomizing device to humidify the low-temperature air; the average humidity can reach 94% during the whole defreezing process.

² Low temperature environment during the whole defreezing process; the sterilization device is optional;

Application for frozen meat ,seafood and so on.

Customer Size

二.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

² Remark: The output above is calculated as block pork (600mm*400mm*130mm, 25kg for every block)Above parameter is only for your reference.

三、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.

五、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.

六、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

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