Thawing microwave machine

Thawing microwave machine

Thawing is the process of breaking crystals in frozen food. Its purpose is to allow the crystals of frozen food to re-enter the food tissue structure. If it is not handled properly, it will cause separation and dripping. There are following requirements for the thawing of frozen food.
A. The freezing time should be short
B. The less decline quality of color, fragrance, nutritional value, freshness and texture.
C. No dripping water, the yield rate is high, and food hygiene is maintained.

Advantages of microwave thawing technology.
(1) The thawing time is short, the quality change of the thawed food is small, and the original quality of the food can be better maintained.
(2) Clean and hygienic, microwave does not pollute food, and has a very good bactericidal effect. (3) Continuous thawing can be realized. Tunnel design.
(4) Small footprint. Simple operation and easy control.

Micrwave thawing machine application.
Microwave thawing equipment is suitable for meat products, poultry products, aquatic products, seafood products, etc.

Micrwave thawing machine capacity.
For a frozen meat block with a weight of 25Kg and an external dimension of 600mm*400mm*230mm, it only takes 2 to 4 minutes to return to the temperature of -4°C to -2°C through the microwave thawing equipment at around -18°C. The processing capacity is related to the quality of the meat, namely the dielectric constant of the meat. The fatter the meat, the greater the processing capacity, and the processing capacity for lean meat is relatively smaller than that for fatty meat.

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