How to Improve Food Freezing Efficiency by Defrosting Conveyor Line? Key Technology Analysis

Have you ever wondered why it takes just a few hours to defrost thousands of pounds of frozen meat in a factory, but half a day to defrost a steak at your house? Well, there's a magic conveyor belt behind it all--Defrosting Conveyor LineToday we'll talk about it! Today we will break open the rubbing talk, this thing in the end with what black technology, can make the frozen stone ingredients "second change" soft girl!

🔍First, throw cold water on the pot: how pitiful is traditional thawing?​

You've tried defrosting it in water, right? The surface is rotten, but the core is still hard, right? The factory used to be worse:

• ​natural defrostingI don't know what's going on, but the germs are having a party.
• ​water bath defrosting: water and electricity consumption, serious loss of gravy, texture like chewing on a rag
• ​microwave defrosting: "Cooked on the outside and frozen on the inside" if you're not careful, and uneven heating.

​Here's the kicker.: These earthy methods are not only slow, but also spoil the ingredients! And the defrosting conveyor line throws out three straight aces.Save Time + Save Effort + Guarantee Quality.

⚙️Second, the conveyor line by virtue of so cattle? The core principle of the bottom​

Imagine a conveyor belt that swims! Frozen meat lies on it and goes on a "trip to the spa":

1. ​Jacuzzi: The bottom of the pool bubbles like crazy, the water rushes the ingredients over and the ice clatters off!
2. ​Thermostatic external: The "hot water room" (thermostatic pool) next door is constantly replenished with warm water, so the water temperature never drops.
3. ​cycle of visits to a prostitute: Used water is filtered and heated back to the furnace, water resources unlimited refill cups

👉give me a chestnut: Frozen beef 20cm thick, thawed in traditional water to8 hoursConveyor Line28 minutes.Done!
(You taste, the difference is enough to stew two pots of braised pork!)

🚀Third, the key technology of the three major strokes, the trick is fatal​

​1. Anti-adhesion "break-up master" - pendulum system​

Frozen products love to "stick" when they get into the water, and as a result, they can't be solved in the middle at all!Jiangsu Academy of Agricultural SciencesThe solution is absolutely brilliant:

• Addition next to conveyor beltrotating pendulumI'm not going to do it, but I'm going to do it, and I'm going to do it, and I'm going to do it.
• The pendulum also comes withWave SlideThe side swings, the dead centre? Doesn't exist!
  To put it bluntly, this is to force the frozen products to "split CP", so that the hot water is evenly distributed.

​2. Temperature control "obsessive-compulsive" - multi-stage temperature control​

Temperature fluctuations over 1°C? Alarm! This system is as fine as it is sick:

• ​temperature sensorAll over the pool, real-time monitoring of water temperature in each area
• Temperature difference over ±2°C?Steam/electric heaterSeconds to activate rewarming
• ​304 stainless steel tankInsulated + rustproof, heat never escapes

​3. Assembly line "Transformers" - modular design​

Don't think that conveyor lines are just for taking baths! Nowadays, the equipment is a "Lego player":

• ​unfreeze zone: Bubbles tumble to melt ice quickly
• ​spraying area: High-pressure water jet to wash away blood foam impurities
• ​air-drying area: Cold air blowing away surface water droplets, directly into the processing line
  Just change the modules for different ingredients (meat cubes/fish and shrimp/prepared dishes), a one-stop shop in place!

💡Fourth, the factory's three most painful problems, it took the​