Industrial Microwave Meat Dryer & Sterilizer-beef Jerky Microwave Dryer And Sterilization Machine

Industrial Microwave Meat Dryer & Sterilizer-beef Jerky Microwave Dryer And Sterilization Machine

Produce Description

The working principle of defrosting room is utilizing low temperature and high humidity

air circulate blow the surface of frozen products and make them defrost evenly and slowly

within a small temperature difference. After defrosting, there is a light frost on the surface

of defrosting products and the weight loss can be controlled within 1% (Most times, the

weight loss can be controlled within 0.5%). After defrosting, the color of products is bright

and fresh. The temperature difference between surface and core can be controlled within

2 degree Celsius. The heating method we use is steam heating. The steam source should

be provided by customer (Steam pressure: 3kg per square centimeter).

Working principle

Generally speaking, the working principle is utilizing low-temperature high-humidity clean

air blowing the surface of frozen food evenly to make them thawed. The temperature,

humidity of unfreezing air and unfreezing time determine the quality of thawed food. To

minimum the unfreezing time, prevent juice loss and weight loss in a large scale, decrease

the difference between foods’ surface temperature and center temperature, we adopted 3

different stages to thaw and cool preserve. The temperature of first stage is +15°C, and the

temperature of second stage is +5°C, while the third stage is for cool preservation and its

temperature is -3°C.

Main Structures

Low temperature humidifying device: overcome the difficulty which is humidifying in a

relative low temperature. When unfreezing temperature is 2~5°C, the relative humidity

can reach 90%.
Blowing device: the scientific and sensible blowing device ensures the homogeneous

air-flow organization in the area of unfreezing.

Ozonizer: we provide some ozone into the unfreezing equipment before foods’ inlet and

after foods’ outlet to kill the bacteria completely and ensure meeting the hygiene requirement.
Touch screen and PLC: we can set different programs according to different unfreezing food.

Advantages

1. High defreezing quality; the difference between central temperature and surface temperature

of food can be controlled in the minimum range;
2. Reduce the lost of water; keep nutrition; the weight-lost rate can be controlled within 1%;
3.Controlled by PLC and touch-screen; can be adjusted according to different requirements;

easy to operate; Convert to cool keeping stage automatically after defreezing; keep the

unfrozen products fresh (good color, good flavor);
4.We adopt high-pressure atomizing device to humidify the low-temperature air; the average

humidity can reach 94% during the whole defreezing process.
5. Low temperature environment during the whole defreezing process; the sterilization device

is optional;
6. (Option)We can also provide the matching loading carts and special lift platform.

Defrosting Stages

1. Stage one: inner air temperature from +10 degree Celsius to +4 degree Celsius, 1.5 hours;
2. Stage two: inner air temperature from +4 degree Celsius to +1 degree Celsius, 5.5~9.5 hours;
3. Stage three: inner air temperature from +1 degree Celsius to -3 degree Celsius, 1 hour;
4. Stage four: keep inner air temperature to be -3 degree Celsius for cold storage. (After stage

three, the defrosting process is finished. Defrosting room will alarm and it will last 5 minutes.

If nobody turns off the machine, it will go to stage four).