Lamb thawing machine

Equipment Principle

The traditional method of thawing lamb meat is through hot water thawing: putting frozen lamb meat into water, adding hot water appropriately to increase the water temperature, but not exceeding 70 degrees, to avoid affecting the taste of lamb meat. The disadvantage is that the thawed meat is relatively loose, lacks freshness, and has a negative effect of decreased quality. Low temperature and high humidity thawing uses a low-temperature humidification method to circulate high humidity air in a low-temperature environment. Through steam and alternating cold and hot, the lamb maintains its original freshness and has strong water control capabilities. Thus, a high humidity air circulation is formed in the thawing room, avoiding the phenomenon of surface dryness of thawed products.

Features

Equipped with a unique high-efficiency humidifier and steam device, it ensures understanding of the humidity requirements under different temperature environments during the freezing process, enabling high-quality thawing of different frozen meats. The fully automatic thawing process is achieved through a control program. By utilizing the principle of low temperature and high humidity, the thawing time is shortened, the thawing is uniform, the temperature difference between the center and surface of the food is small, the juice loss rate is low, and the thawed meat is restored to a fresh state.

Adopting a fully automatic thawing program, the thawing time and temperature can be adjusted according to different frozen product requirements. After thawing, it automatically switches to a refrigerated and fresh state, and fresh food in the refrigerated state can be taken out at any time. It has unparalleled advantages over other thawing methods.

Reduce water loss in lamb, lock in nutrients, and lower product loss.

PLC touch screen fully automatic control, adjustable according to different thawing requirements, easy to operate.

Frozen meat thawing production line, the thawing machine automatically switches to refrigerated preservation mode after thawing, and can be used and taken at any time to maintain the freshness of the thawed products

The entire thawing process is in a low-temperature environment and can be equipped with sterilization devices to meet food safety and hygiene requirements

Low temperature and high humidity thawing equipment is widely used in poultry and meat (such as pigs, beef and mutton), seafood such as squid, and aquatic processing industries

Frozen meat thawing production line, frozen chicken leg thawing machine. This equipment is a device that uses high-temperature steam from a boiler as a heat source under constant temperature, humidity, and flow conditions, and converts it into low-temperature steam through pressure reduction and temperature regulation to thaw frozen raw meat. The water-saving frozen meat thawing machine has a significant water-saving effect, and the water consumption for thawing one ton of raw meat is only 0.5% of that for thawing with running water.

Application Areas

Lamb thawing machine is widely used in various meat wholesale markets, large catering industries, supermarkets, slaughterhouses, for thawing frozen fresh lamb and frozen cooked lamb.

The traditional method of thawing lamb meat is through hot water thawing: putting frozen lamb meat into water, adding hot water appropriately to increase the water temperature, but not exceeding 70 degrees, to avoid affecting the taste of lamb meat. The disadvantage is that the thawed meat is relatively loose, lacks freshness, and has a negative effect of decreased quality. Low temperature and high humidity thawing uses a low-temperature humidification method to circulate high humidity air in a low-temperature environment. Through steam and alternating cold and hot, the lamb maintains its original freshness and has strong water control capabilities. Thus, a high humidity air circulation is formed in the thawing room, avoiding the phenomenon of surface dryness of thawed products.

Equipped with a unique high-efficiency humidifier and steam device, it ensures understanding of the humidity requirements under different temperature environments during the freezing process, enabling high-quality thawing of different frozen meats. The fully automatic thawing process is achieved through a control program. By utilizing the principle of low temperature and high humidity, the thawing time is shortened, the thawing is uniform, the temperature difference between the center and surface of the food is small, the juice loss rate is low, and the thawed meat is restored to a fresh state.

Adopting a fully automatic thawing program, the thawing time and temperature can be adjusted according to different frozen product requirements. After thawing, it automatically switches to a refrigerated and fresh state, and fresh food in the refrigerated state can be taken out at any time. It has unparalleled advantages over other thawing methods.

Reduce water loss in lamb, lock in nutrients, and lower product loss.

PLC touch screen fully automatic control, adjustable according to different thawing requirements, easy to operate.

Frozen meat thawing production line, the thawing machine automatically switches to refrigerated preservation mode after thawing, and can be used and taken at any time to maintain the freshness of the thawed products

The entire thawing process is in a low-temperature environment and can be equipped with sterilization devices to meet food safety and hygiene requirements

Low temperature and high humidity thawing equipment is widely used in poultry and meat (such as pigs, beef and mutton), seafood such as squid, and aquatic processing industries

Frozen meat thawing production line, frozen chicken leg thawing machine. This equipment is a device that uses high-temperature steam from a boiler as a heat source under constant temperature, humidity, and flow conditions, and converts it into low-temperature steam through pressure reduction and temperature regulation to thaw frozen raw meat. The water-saving frozen meat thawing machine has a significant water-saving effect, and the water consumption for thawing one ton of raw meat is only 0.5% of that for thawing with running water.

Lamb thawing machine is widely used in various meat wholesale markets, large catering industries, supermarkets, slaughterhouses, for thawing frozen fresh lamb and frozen cooked lamb.