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... Conventional defrosting systems (still air thawing, forced air/blast thawing, water sprinkling, water immersion systems, etc..) are slow and often generate product waste due to the poor process control. Differently, ...
... Conventional defrosting systems (still air thawing, forced air/blast thawing, water sprinkling, water immersion systems, etc..) are slow and often generate product waste due to the poor process control. Differently, ...
The Radio Frequency technology ensures the rapid and uniform tempering of large meat blocks, improving the product yield by minimising the drip loss. The treatment can be performed on individual pieces (cuts) or blocks. ...
Faced with the general use of frozen raw ingredients in the majority of industrial food preparations, the defrosting operation has become a key phase in the food transformation process. Mastering this operation ...
Quicker, safer, better The defrosting technology is designed for fast, safe and controlled thawing of the frozen meat, fish or other products blocks. The process functions using gentle air circulation, ...
... detected by special probes inside the chamber as well as at the product core and surface. With this system, the defrosting process is implemented gradually without damaging the product. At the end ...
•Defrosting chambers are used to defrost frozen blocks of meat, fish and poultry before further processing •They can be equipped with electric, steam or hot water heating •The cooling ...
... improved quality due to speedy defrosting period (10~30 minutes) ② Thickness of food doesn't matter, the gap of temperature between inside and outside is within the 3 ℃, so defrosting quality is excellent. ③ ...
Chamco
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