This product is registered by Fuji Giken Kogyo Co., Ltd..
About This Product
■Defrosting system that preserves high-quality taste
Adopts an innovative defrosting system called "low temperature and high humidity mist system." The air circulation inside the refrigerator does not slow down and the food can be thawed evenly and evenly, resulting in less dripping and thawing with top priority on quality. In addition, it uses an ultra-high-power UV germicidal lamp to kill bacteria, mold, and viruses. All measures are taken to prevent odor and hygiene inside the warehouse. We can make proposals that meet customer needs, such as large types for factories and small types suitable for kitchens.
■Principle of defrosting
When steam is continuously sent into the refrigerator, even if the temperature is 100℃, it is controlled at a low temperature the moment it enters the chamber (5℃ to 30℃ can be set arbitrarily), and the surface of the thawed product is liquefied by sensible heat ( water), it condenses at the melting point (freezing point) and forms dew. At this time, water vapor with a relative humidity of 100% condenses (water vapor ⇒ water) The latent heat when turning ice is 539.8kcal/kg, and this latent heat of condensation accelerates thawing.It has a latent heat 6.7 times as much as the 79.7kcal/kg when ice turns into water. Defrosts quickly and safely even at relatively low temperatures.
In actual thawing conditions, water vapor first condenses on the surface of the thawed object and becomes frost.At this point, the latent heat of condensation thaw begins, and water vapor condenses on the frost one after another, so from that stage the frost begins to thaw and the thawing begins. Water (water droplets) flows downward, and as time passes, the center of the thawed material reaches the maximum ice crystal melting zone (-5℃ to 0℃) After that, according to the set control, the thawed product moves on to the tightening, cooling, and cold storage processes to maintain the freshness of the thawed product.
■Comparison of conventional thawing and thawing meister
When using the conventional thawing method, the surface of the raw material becomes whitish and discolored, but when thawed with mist, there is no discoloration. In addition, conventional thawing has problems such as a lot of umami ingredients (drip) leaking out, resulting in a decline in quality, but mist thawing allows for thawing that prioritizes quality with minimal drips.
■Characteristics of Thawing Meister
・The latest program that emphasizes quality
・Intuitive operation, no skill required
・Control of microorganisms using high-power ultraviolet sterilizer
・Easy to convert into data and save records
・Running cost is about 1/8 of running water thawing
-
-
Product
Thawing Meister Medium-sized Thawing Machine (Connected Type)
Share this product