Industrial defrosting technology for meat products
To ensure the quality and safety of meat products during further processing, industries often face challenges related to slow defrosting times, contamination risks, and loss of product yield due to drip loss.
Enhance yield with vacuum steam defrosting.
The GEA ColdSteam T is an advanced defrosting system designed for the efficient and controlled defrosting of meat products, including chicken breast fillets, pork spare ribs, and beef topside. Utilizing patented ColdSteam technology, this system uses steam under a near-vacuum to transfer thermal energy efficiently, drastically reducing defrosting times by up to 70%. Operating within a sealed environment, it minimizes the risk of bacterial contamination and drip loss, ensuring meat retains its juices and valuable proteins. The vacuum environment inhibits microbiological growth and ensures consistency in defrosting, regardless of batch size or meat cut. This technology is supported by GEA, a market leader with over 250 units in operation worldwide, ensuring reliability and optimized performance for industrial applications.
Benefits
- Reduces defrosting time by up to 70%
- Minimizes risk of bacterial contamination
- Prevents drip loss, retaining valuable proteins
- Consistent results across various meat cuts and batch sizes
- Integrated marination reduces handling and speeds up processing time