Meat defrosting chamber

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 is essential as classic methods are too long and favour bacterial development. Furthermore, these 'classic' methods lead to losses in weight and of protein which disappear in the defrosted exudate. The system is based on a controlled injection of steam in a rotating drum and under controlled vacuum. strong>Low pressure, food quality vapour is directly injected into the massager to contact the frozen products. On condensing, this steam gives up its latent heat, from changing state, to the product for an décongélation efficace. The rotating drum accelerates the break up of the blocks and facilitates homogeneisation of temperature. Defrosting may be carried out in a double walled massager so that no part of the heat transfer is by convection (double envelope), which limits the condensates in the frozen product (important for HPD criteria).