How Refrigeration Technology Changes Cold Chain Management

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Small low temperature and high humidity meat thawing and preservation cabinet

In response to the increasing demand for small thawing and fresh-keeping cabinets in large, medium and small supermarkets and catering industries, our company has launched this small low-temperature and high-humidity meat thawing equipment to meet your small-batch, high-quality thawing needs for various frozen products such as poultry, cattle, sheep, pigs, and aquatic products.

Equipment advantages

Small size, convenient to use, reasonable structure, no sanitary dead corners: Maintain the original color and elasticity of the product; Low water loss rate, minimal protein loss.

Parameters/Methods	Natural thawing of air	Water thawing	Microwave thawing	Thawing of low temperature and high humidity air
Temperature and humidity control	No control	No control	Temperature control but not humidity control	Temperature and humidity control
Color	dim	gray	Burnt color	Bright
Muscle tissue	relaxation	Spongy	Rubber texture	Flexible
Water loss	5%	3%-5%	2%-3%	1%
Nutritional Information	Protein loss	Protein loss	Protein denaturation	Maintain original nutrients
Harmful bacteria level	1000	10000	100	100
power consumption	none	none	33kwh	18kwh
Water consumption	none	18-25 tons	none	130kg
Wastewater treatment	Higher cost	High cost	none	none
Thawing time	24 hours	8-10 hours	0.5-2 hours	10-16 hours
Final product temperature uniformity	Uneven	Uneven	Uneven	Uniform