Chicken, duck, fish, meat, chicken breast thawing cabinet

1. Thawing equipment with delayed start-up can be scheduled for activation. Customers can utilize off-peak industrial electricity hours for thawing based on production needs, achieving energy-saving control that reduces equipment operating costs by 15% per batch. The thawing process is traceable; after the existing program is upgraded, it records data every minute, and records can be exported for traceability within specific time periods. Control modes include central sensing mode or time control mode. In the menu setting mode, after setting the time and temperature, options such as Menu 1, Menu 2, etc., are available for multiple choices. Simultaneously, the screen control can display various data for observation. After thawing, the equipment automatically switches to a cold storage mode of 0-4°C for preservation. Standard equipment is used, improving efficiency during maintenance and replacement. Multiple thicknesses of the same frozen product can be thawed simultaneously. When one frozen product completes thawing, it emits an outbound signal, allowing customers to remove the thawed product first, while the equipment continues operating to thaw the remaining frozen products. In the low-temperature, high-humidity air thawing technology, a newly developed ultrasonic atomization humidification system is introduced, enhancing the utilization efficiency of environmental humidification water and the effectiveness of humidification. Our company has further upgraded equipment components and programs, adding ultra-high-temperature alarms, equipment control program alarms, independent alarm devices, heat source cutoff devices activated after alarms, and remote monitoring via an upper computer and mobile app (customers provide their own computers and mobile phones). This avoids issues such as unstable steam pressure during equipment operation, which could cause excessively high temperatures affecting frozen product quality, ensuring the entire thawing process occurs in a low-temperature environment. Additionally, imported proportional control steam valves are used, improving equipment operational stability and ensuring the quality of thawed frozen products. American-made KANADON brand ultraviolet disinfection and sterilization products are selected to meet the hygiene requirements of the thawing equipment and guarantee the quality of thawed frozen products.

2. The main components of the thawing equipment also include the insulated storage thawing room (thawing cabinet), air circulation system, heating and humidification system, refrigeration system, and electrical control system.

3. The working principle of the design is the same: using low-temperature, high-humidity circulating air passing over the surface of the frozen products to slowly thaw them under relatively small temperature differences. Air ducts circulate air under multiple air plates to blow over the products being thawed, creating uniform airflow organization. A certain humidity increases the heat conduction medium in the air. The thawing process is achieved through fully automated, staged control of temperature, humidity, and time via a PLC microcomputer (low temperature around 10°C to inhibit bacterial growth, humidity around 90%).