Poultry and fish thawing equipment can be made into small thawing machines.

The main components of our compact thawing machine include an insulated chamber, air circulation system, heating and humidification system, refrigeration system, and electrical control system, which are consistent with the custom model.

1. Equipped with a circulating fan in the middle for air circulation, featuring a temperature sensor that can detect the core temperature of the frozen product. Insert the sensor into the frozen product to sense the internal temperature, which is then transmitted back and displayed on the screen.

2. The top of the device houses some accessories, such as the hose of the humidification system. During operation, it must be connected to a water source. Once connected, it will automatically replenish water. The internal float valve senses when to stop the automatic water replenishment. It is recommended to clean the humidification system once a week. The white disc on the atomizer can be wiped during cleaning. The external side of the humidification water tank is connected to the water source, usually with a single-threaded connector. Customers need to purchase a flexible connector themselves to connect to the water source. The inside of the humidification water tank uses tap water (drinking water).

3. For the refrigeration unit and electrical control cabinet, the numbers displayed on the PLC screen represent the chamber temperature, core temperature, and chamber humidity.

4. Suitable for beef/lamb/pork/poultry/aquatic products and various frozen raw materials. It uses low-temperature, high-humidity circulating air passing over the surface of the frozen products to slowly thaw them under relatively small temperature differences. The air duct circulates air under multiple air plates to blow over the thawing products, creating uniform airflow organization. A certain humidity increases the heat conduction medium in the air. The thawing process is fully automated through PLC microcomputer control, managing temperature, humidity, and time in stages.

5. Customized based on different raw materials, production capacity, chamber space, and workshop requirements, such as designs for 5 tons/batch, 20 tons/batch, 40 tons/batch, etc.

6. Temperature, humidity, time, wind speed, and wind direction can all be precisely controlled to ensure a constant temperature and humidity in the thawing chamber.

7. The thawing effect is uniform, with a glossy and elastic appearance, minimizing the loss of protein and moisture in the raw materials. Depending on the frozen product, protein and moisture loss are controlled at around 2-3%, ensuring raw material quality.

8. Modular standardized design with high-standard internationally universal components ensures stable operation and easy maintenance.

9. Multiple thicknesses of the same type of frozen tray can be thawed simultaneously. After thawing, the device automatically switches to a cold storage mode at 0-4°C for storage.