Advantages of Jiangsu Haoweite-WN100L Microwave Thawing

1. High microwave power: integrated thawing equipment, small footprint, maximum 100KW-300KW optional

2. Uniform thawing inside and outside: uniform thawing, with a temperature difference of less than 2 ℃ between inside and outside; The thawing process only takes 5-8 minutes, with high production efficiency.

2. Protein nutrition without loss: It can maintain the taste, protein, amino acids, vitamins and other nutrients of thawed materials without damage.

3. Small material loss: Microwave thawing results in no blood or water leakage, no pollution, maintains the original color, and has a low meat loss rate.

4. Intelligent integration: PLC control, capable of 24-hour continuous uninterrupted production.

5. Safety and hygiene: The cavity and frame are made of 304 stainless steel material; Food grade chain plate conveyor belt; Microwave thawing is carried out in a stainless steel enclosed chamber, and the chamber and conveyor belt can be safely rinsed; Advanced water-cooled microwave suppression system ensures that microwave leakage meets national standards;

6. Green and environmentally friendly: reduce thawing water usage and significantly lower sewage disposal costs.

Characteristics of traditional natural thawing

1. Traditional hydrolysis freezing, air thawing, and heat conduction methods;

2. Soluble substances such as water-soluble proteins in hydrolyzed frozen meat dissolve in water, leading to nutrient loss, high water resource consumption, and long time required. 3. Under air thawing, soluble protein and blood loss are severe, with pork generally accounting for 3%, beef generally accounting for 5%, and chicken up to 8%

4. Meat products are prone to contamination, bacterial proliferation, reduced quality, and shortened shelf life;

5. The lost blood causes secondary pollution and requires air and water treatment.