Vacuum thawing machine for aquatic product and seafood

Vacuum thawing machine

COOLBEST low temperature and high humidity vacuum thawing machine is a kind of high efficient unfreezing device, the principle is using low temperature and high humidity in the air on the thawed food surface to form a uniform air flow organization, through a phased control thawing temperature and humidity, make food tissue absorption and maintain the original nutritional ingredients, the food thawed in uniform and fresh-keeping at the same time.

Thawing with high quality

During the thawing the frozen temperature and surface temperature difference in a minimum range, so that the frozen product from inside to outside is uniformly thawing. Eliminate dripping during the thawing process,the food weight loss rate can be controlled within 1.5% after thawing , the food surface color between fresh and frozen food has no obvious difference,the thawed products remain frozen fresh status as before.

The unique method of thawing

Adopting high-performance humidifying system in low temperature environment, can make the air with high humidity reaches more than 90%,formation of low temperature and high humidity airflow inside of the machine, adopting phased temperature thawing , in ensuring the quality of products under the premise, shortening the defrosting time. Standard of food hygiene requirements demand thawing machine equipped with a sterilizing device, cancompletely eliminatebacteria in the air and on food surface, eliminating interactive food contamination in the " water flushing defrost" and " natural thawing " process, meet the requirements of food hygiene.