Belt thawing unit for seafood and meat
In food processing industries, handling block-frozen products such as shrimp and fish presents significant challenges. The need for rapid and efficient thawing without compromising the quality or temperature of the product is crucial. Traditional thawing methods often result in uneven temperatures and prolonged preparation times.
Thaw block-frozen products via submersion efficiently
The Belt Thawing Unit from Cabinplant is designed to address the inefficiencies of conventional thawing methods. It accomplishes rapid and uniform defrosting by submerging the product in a water bath with recirculated water. The process involves the product falling off the block and sinking to the bottom, where a water flume conveys it to a discharge elevator. This cascading water flume ensures all parts of the product are defrosted equally by maintaining a counterflow, where the hottest water meets the coldest product. With a capacity stretching from 600 to 1200 kg/h, this unit is ideal for seafood and meat industry applications including shrimp, lobster, and whole or deheaded small fish. Its modular plastic belt and water distribution system make it a robust and low-maintenance solution.
Benefits
- Rapid thawing time, ensuring quick turnaround
- Low investment compared to other techniques, minimizing costs
- Continuous thawing capability even for block-frozen products
- Maintenance of low product temperature at the outlet, preserving quality
- Simple operation and integration into existing processing lines