When thawing food, the characteristics of the thawed product such as meat texture, appearance, and color will not be much different. It is especially important to strictly control the thawing environment to prevent large numbers of bacteria from multiplying.
Our defrosting system uses high-humidity atomized circulating wind technology: the air in the workshop is heated by the air processor and sprayed out through the nozzle of the humidification atomization system in the air supply duct, and the high-humidity atomized wind Humidity: 99%) is uniformly delivered to every corner of the workshop through the air duct of the air supply duct. The high-humidity water mist is used to transfer heat from the gas phase to the liquid phase and from the liquid phase to the solid phase transition. The surface of the product is covered with a layer of ice, which maintains the appearance of the product and minimizes juice loss. The air surrounding the product must never exceed 25-30 ° C, and may drop to 0 ° C during the initial thawing period.