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Tunnel Belt Conveyor Microwave Drying Thawing Defatting Machine for Meat

Tunnel Belt Conveyor Microwave Drying Thawing Defatting Machine for Meat

Product Description Microwave Thawing Equipment can be used to thaw various materials such as meat products,various kinds of fish seeds, frozen fruit products, etc, which...
  • 2t
  • Herb Fruit Food Vegetable Seafood Wood etc
  • Overseas Engineers
  • 10- 2000kg/ H
  • Magnetron
  • KLD
  • Plastic Bag and Wooden Case
  • Fully stainless steel

Product Details

Weight:2t Application:Herb Fruit Food Vegetable Seafood Wood etc
After- Sale Services:Overseas Engineers Capacity:10- 2000kg/ H
Heating Way:Magnetron Trademark:KLD
Transport Package:Plastic Bag and Wooden Case Specification:Fully stainless steel
Origin:Shandong, China HS Code:843800000

Product Description

Product Description
Microwave Thawing Equipment can be used to thaw various materials such as meat products,various kinds of fish seeds, frozen fruit products, etc, which can be frozen in processing or fully defrosting and non-freezing, thawed and matured. 
The equipment of microwave frequency is generated by 915MHz, which is much better than the 2450 MHz microwave source, 20kw monophyletic, equipment can do 20kw to 100kw, after thawing temperature kept at -5°C~1°C or so, thaw in 500-2500 kg/h.

Working principle of microwave thawing equipment:
When the microwave penetrates the food, the polar molecules such as water molecules in the food oscillate to generate inter-molecular friction. This friction occurs simultaneously in the millions of molecules inside the food, which generates heat inthe material. Since the microwave can penetrate into the frozen material in a large amount, the ice crystals are almost simultaneously heated and melted in the frozen block of the pork during the microwave thawing process.

During this period, the temperature difference between the thawed materials is small, and the difference in water pressure between the muscle fiber cells inside and outside is not large, so there is no obvious problem of juice loss caused by water movement.

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