1. THAWING INSTALLATION

2. Thawing Installation

3. Definition of a thawing process
Unfreeze of meat or other products like fruit, vegetables or fish
Temperature controlled process
From e.g. -20°C (-4°F) to -1°C (+30°F)
Or to a temperature for the following production steps like slicing or cutting

4. Reason for thawing
Nearly 200 mio tons of meat are produced in the world every year
About 20% will be frozen
Transport routes / export of meat from Brazil, Denmark, Germany, Canada
Shelf life
Hygienic requirements
Just-in time production
Taking advantage of good market prices

5. Function Flexible and safe solution for different requirements
Automatic interval and process as a function of surface temperature
Detection of max. surface temperature
Detection of core temperature
Detection of chamber temperature
Adjustable temperature range
Air humidity 100%
Fan with frequency converter
Installation can be used as a storage room
Flexible and safe solution for different requirements

6. Thawing process Zone I Zone II Zone III Heating of frozen product up
to -5°C (23°F)
Zone II
Thawing and heating up
to -1°C (30.2°F)
Zone III
Heating of thawed product of
>+1°C (33.8°F)

7. Thawing with Microwaves
Pros
Cons
Fast
Only for small batches
No bacteriological contamination
High energy demand
High investment costs
Loss of quality, decomposition of proteins
Different temperatures, partial overheating
Cons are obvious

8. Thawing in water bath Cons are obvious Pros Cons Low investment costs
Only for small batches
Loss of quality
„Washing out“ proteins and colour
High water consumption
High bacteriological contamination
High weight loss
Cons are obvious

9. VEMAG – Thawing by means of air
Pros
Cons
No bacterial contamination
Min. weight loss
No „washing out“ and min. loss of proteines
Low investment costs
Installations are designed individually
No loss of quality
The advantages are obvious

10. VEMAG - Thawing by means of air
Packed products we have a weight loss of approx. 1% - depending on product, water injections and freezing process
Uncontrolled thawing will be at least 2-3 % for meat and fish
9 trolleys à 600 kg
Meat price
3€/kg
Batch time
10 – 12 hours
A difference of 1,5% weight loss sums up to 243€/day, i.e €/year

11. Benefits Summary of benefits Top energy efficiency
High level of flexibility
Captivating quality
Outstanding hygiene
Summary of benefits

12. Benefits Top energy efficiency
The air change flap system achieves dynamic circulation of air. Sophisticated measuring and control technology enables us to achieve significant energy savings
Cooling allows the installation to be used as a storage room. Storing the products in the same room means that storage can follow on automatically from the thawing process until the next processing step starts. Direct transfer saves space and additional cooling rooms
The temperature-controlled thawing process using exclusively low-pressure steam ensures that additional energy is saved
Top energy efficiency

13. Benefits High level of flexibility
Controlled process management using automatic intervals, temperature and circulating air as a function of surface temperature ensures an optimum thawing result.Core and surface temperature are recorded by sensors on the product and used for a control process perfectly adapted to suit your product
You can thaw different products in one installation at the same time
High level of flexibility

14. Benefits Captivating quality
A frequency-controlled circulating air motor ensures a gentle thawing process. Thawing with air provides an economic and hygienic process, as well as a gentle one. The products are evenly heated in the flow of air as a function of max. surface temperature (HACCP)
We provide extremely reliable technology with low-maintenance components
Captivating quality

15. Benefits Outstanding hygiene
The use of air and steam enables us to achieve minimal microbiological cross-contamination
Outstanding hygiene

16. Basic data Basic information is needed such as Block dimension
Product information
Fat content
Max. surface temperature
Start temperature
Final temperature (core)

17. Basic data
Maximum load for different block dimensions

18. No boxes are possible

19. Open or packed products

20. Design – Machine position
Machine at rear wall Machine on top

21. Options – Chamber design
Chamber by customer Metalchamber by VEMAG (ceramic plates on brick or PU-walls)

22. Flow conditions Dynamic and even distribution of air Suction duct
Injection ducts
Suction duct
Dynamic and even distribution of air

23. Process scheme

24. Options Different options for individual design
Central Managing and Documentation System (LDS)
Ethernet Connection
Automatic floor conveyor
Automatic conveying of suspended trolleys
Metal chamber
Different options for individual design

25. MOBILE THAWING INSTALLATION
For more flexibility

26. Mobile Thawing Installation
Worldwide movable
Movement by ship, rail, truck…
Plug and play with only few connections
Same performance and quality as the tried and tested Thawing Installation

27. Basic data 40‘‘ high cube container 9 trolleys à 750 kg 6.750 kg/batch
Packed products in blocks
E.g. 600 x 400 x 150 (lxwxh)
Time: 10 – 12 hours
Use as a storage room

28. Basic data Inner dimensions Outer dimensions L = 11.185 mm 12.192 mm
W = mm mm
H = mm mm