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High Frequency Defroter TEMPERTRON For Frozen Foods
 
BASIC CONCEPT
With the conventional “external heating” system, frozen products are heated from the outside, and this heat gradually transfers to the inside to thaw the product. For this reason, besides being time-consuming, thawing efficiency is affected by the heat conductivity of the frozen product, and uneven thawing and dripping tend to occur.


Whereas, with “internal heating” by electromagnetic wave energy, heat is generated from the inside of the frozen products, which enables/ it to thaw in a short time. In particular, the electrolytic action of high frequency causes intense molecular action inside the frozen product, which causes the frozen product itself to generate heat. As a result, efficient, uniform and high-quality thawing is possible.Equipped latest various, new functions.
FEATURES
Rapid thawing:  Food can be thawed quickly in 5 to 30 minutes
Uniform thawing:  Even thick frozen products can be thawed evenly.
Reduced drip loss:  Drip loss is minimized to improve yield.
In-line configuration:  Continuous processing from frozen storage through to thawing and other post-processes is possible.
Thawing of wrapped and packed products:  Products can be thawed as they are, in cardboard boxes and vacuum packs.
Clean work environment:  You can work on dry floors and in an amenable environment as no water is used at all.
Consistently high quality:  Presetting thawing conditions allows anybody to thaw products to consistently high quality.
Safety:  There is no fear of bacterial contamination as no water is used at all.  What’s more, there is no problem of costly waste water treatment facilities.
Labor and space savings:  Continuous processing saves labor, Also, thawing space can be drastically reduced.
Next to New Functions

Products :
MACHINE LINEUP THAWING CONDITION SETUP SCREEN
 

 

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