Do you need a NATURALLY looking defrosted product? SFK Defrosting concept gives you many advantages:
• Vacuum defrosting with controlled indirect heating
• Highly economical for the customers
• Optimised processing times (up to 3 batches/24 hours incl. cleaning time with optimally heated air supply)
• No dripping/loss of proteins during the defrosting process
• High admission degree into tumbler - up to 50% (dependent on product)
• Hygienic process (considerable reduction in bacteria contamination)
Frozen blocks of meat equalised to core temperature of approx. –12 to -18°C (depending on product) are placed on a conveyor, which will take the blocks through a divider. Equalising prior to separation is important! However, blocks equalised unevenly will not be separated evenly (with the risk of muscle fibre damage, membrane damage).
The frozen blocks will be separated into individual muscles without damage to the fibres and/or membranes. The separation is important for both the total process time (defrosting period) as well as the defrosting result (separation prior to defrosting, results in a more homogenous batch in terms of temperature and visual appearance after defrosting).
The separated frozen blocks of meat will be discharged on a conveyor which will feed into the defrost tumbler. The tumbler discharges the meat on to a conveyor and transports it to final destination.
The process time will of course depend on several factors: the temperature of the surroundings in the production facilities, the start temperature of the meat blocks, the size of the muscles and the variation of the various product types etc.
Please see leaflet for further information.
Meat block divider
The main purpose of the meat block divider is to separate the frozen products in a natural way, thereby creating as much meat surface as possible for optimum heat treatment in the tumbler.
