The purpose
of UD thawing units is to carry out entire thawing processes
in a way which is completely uniform and controlled.
The
thawing time and speed are controlled by determining
the ambient temperature of the room by an ambient
temperature probe.
The
maximum temperature of the product surface is controlled
using a product probe which prevents the surface itself
from reaching a temperature of 4º/5º C,
thus avoiding the growth of bacteria.
The end of the process
is controlled by a product probe which detects the temperature
in the center of the block. When this probe reads the
set-point temperature around 0º C, the equipment
changes to the storage phase, acting as medium temperature
refrigeration equipment.
AIR
CIRCULATION
The high
induction system is the most appropriate one for hanging
products, as hams are normally stored, for pork and
cattle carcasses and others.
This
system guarantees the maximum product homogeneity
during the thawing process. It consists of a system
of sluices which run along the floor of the room where
the two impulsion air currents converge (see scheme)
and the air is then collected by the suction ducts,
at each moment from a different position.
For products
which are stored horizontally on trays that are more
or less open to the passage of air (meat and fat for
sausage, fish, etc.), the air distribution in each case
must be studied so as to supply the most adequate solution.
MODELS
AND CAPACITIES
Easy-to-install compact units, either independent or centralized,
have been tested and run at our factories. They include
electronic control systems and defrosting by hot gas (autonomous
version). Stainless steel casing.
