Thawing

Freezing food is the best way to preserve the characteristics and organoleptic properties of food products and at the same time enables handling and transportation within the cold chain.

Once the frozen product is available in an industry, to process it, in most cases it is necessary to thaw it. The thawing units accelerate the natural thawing process by supplying hot air, managed mainly by three temperature probes and a specific program. Both the two product probes (interior and exterior) and the ambient T and RH probe protect the product and guarantee an optimal defrosting process.

When the thawing process is completed, the equipment begins to function as a conservation room and maintains the product in its optimal conditions.