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العربيةRussian Meat Thawing Project
Project Overview
Project Information
Project Location:Russian- Number of thawing rooms:5 units
- Products to be thawed:Whole chickens, pork and beef cuts
- Thawing method:Low-temperature High-humidity Thawing
- Unit dimensions:Approximately 10 m × 4 m × 3 m
- Completion Time:February, 2026
Project Scope
- Uniform Thawing: Internal temperature of whole chickens and pork and beef cuts is even, with no localized overheating or under-thawed areas.
- Low-Temperature, High-Humidity Benefits: Maintains surface moisture, reduces weight loss, and prevents microbial growth, ensuring product freshness.
- High Efficiency: Shortens thawing time, increases production efficiency, and meets the needs of large-scale processing.