What is microwave thawing equipment

Microwave thawing is the use of polar molecular vibrations to generate elastic collisions with surrounding molecules, frictional heat generation, and the heating method is generated from the inside of the product material. Using this method to re-warm and thaw food has low production costs, high efficiency, and no bacteria growth in the product. The advantage of small footprint is unmatched by other process methods.

The main features of microwave thawing:

1. Because the microwave can go deep into the material and directly heat it, there is no need for conduction. It only takes 2 minutes for a piece of meat in 25 kg to rise from -15 degrees to -4 degrees. The defrosting time is changed by "hour" To count in "minutes".

2. Save investment, environmental protection and no pollution

It saves a large amount of shelf and floor space required for natural thawing, and can be thawed in the package, which reduces the requirements for a hygienic environment and avoids wasted water resources during thawing. For example, in a beef jerky processing factory, there are 8 self-provided wells, which can continuously pump water from the ground for 24 hours before they can be used in the upper thawing workshop. This is a huge waste of water resources. The grease-containing sewage formed after thawing adds a burden to the sewage treatment and causes the loss of grease substances.

The application of microwave thawing and temperature adjustment equipment in foreign food companies is very common, and it is gradually being used in my country’s fast-growing food companies. With the rapid development of my country’s economy and the increasing living standards of the people, food quality requirements are regarded as food safety The guarantee of security has become the focus of general attention of the people. At the same time, environmental and resource requirements do not allow extensive processing methods to exist, so traditional thawing methods are far from being able to meet the development requirements of modern food processing enterprises.