Utilize the low-temp high-humidity air to blow the surface of frozen products circularly and evenly, keep the food fresh.
Application
Used widely in the industries of poultry processing, pork processing, beef processing, lamb processing and seafood processing.
Working principle:
Generally speaking, the working principle is utilizing low-temperature high-humidity clean air blowing the surface of frozen food evenly to make them thawed. The temperature, humidity of unfreezing air and unfreezing time determine the quality of thawed food. To minimum the unfreezing time, prevent juice loss and weight loss in a large scale, decrease the difference between foods’ surface temperature and center temperature, we adopted 3 different stages to thaw and cool preserve. The temperature of first stage is +15°C, and the temperature of second stage is +5°C, while the third stage is for cool preservation and its temperature is -3°C.
Main structures:
1.Low-temperature humidifying device: overcome the difficulty which is humidifying in a relative low temperature. When unfreezing temperature is 2~5°C, the relative humidity can reach 90%.2.Blowing device: the scientific and sensible blowing device ensures the homogeneous air-flow organization in the area of unfreezing.3.Ozonizer: we provide some ozone into the unfreezing equipment before foods’ inlet and after foods’ outlet to kill the bacteria completely and ensure meeting the hygiene requirement.4.Touch screen and PLC: we can set different programs according to different unfreezing food.
Advantages:
1.Depending on the physical change in the process of freezing and unfreezing, we can make the lost juice be absorbed by cell and meat of foods as largely as possible while unfreezing and keep their original color, flavor, decrease the loss of nutrition, minimum the weight-loss (within 1%).2.Evenly unfreezing
3.Improve the sanitation standard of unfreezing environment, and prevent the food be contaminated again.4.Connect the unfreezing and cool preservation together. It will be changed to cool preservation state automatically after unfreezing, and you can get the fresh food any time you want.
Experiment:
Frozen food: beefDimensions: 200mm (L)*200mm (W)*50mm (T)Original Temp.: -18°CTemp. after unfreezing(center/surface): -3°C/-1°CThe first stage: +10°C for one hourThe second stage: +3°C for 8 hoursThe third stage: -3°C for cool preservationRelative humidity: above 90%Weight before unfreezing: 1940gWeight after unfreezing: 1925gWeight-loss rate: 0.77%
Technical Parameter:
| Model | Cabinet Dimension(L×W ×H)(m) | Unfrozen Capacity(T) | Herter(kw) | Fan power(kw) | Water pump power(kw) | Refrigerating capacity (kw)0.6 | Compressor power(kw) |
| DGKJ-100 | 1.5×0.8 × 1.8 | 0.1 | 1 | 0.37 | 0.18 | 1.0 | 0.32 |
| DGKJ-500 | 3.1 × 0.96 × 2.4 | 0.5 | 3 | 0.74 | 0.18 | 1.5 | 0.83 |
| DGKJ-1000 | 3.1 × 1.5 × 2.4 | 1 | 6 | 1.50 | 0.37 | 2.8 | 0.85 |
| DGKJ-2000 | 3.5 × 2.1 × 2.4 | 2 | 12 | 2.25 | 0.75 | 6.0 | 1.35 |
| DGKJ-5000 | 6.5 × 3.8 × 3.2 | 5 | steam heating | 4.40 | 1.50 | 10.5 | 3.31 |
| DGKJ-10000 | 8.0 × 4.5 × 3.2 | 10 | steam heating | 5.50 | 2.20 | 21.0 | 5.95 |
| DGKJ-20000 | 13.3 × 5.1 × 3.2 | 20 | steam heating | 11.0 | 3.00 | 34.6 | 10.24 |
| DGKJ-30000 | 16.8 × 5.8 × 3.3 | 30 | steam heating | 16.0 | 4.00 | 51.9 | 16.62 |
| DGKJ-50000 | 19.6 × 8.1 × 3.3 | 50 | steam heating | 27.0 | 7.50 | 24.93 |
Remarks: The parameters above are for your reference only, we can provide the best project according to different demands of customer. Additionally, we are engaged into updating technology, so we reserve the rights to change parameters above without notice advance.
Thawing Equipment Defreezer thawer
