Small cabinet-style thawing, mainly with a thawing capacity of 100-300 kg, can meet the trial use of small supermarkets.

1. The working principle of the design is the same, utilizing low-temperature, high-humidity circulating air passing over the surface of the frozen product to slowly thaw it under relatively small temperature differences. The air duct circulates air under multiple air plates to blow over the thawing product, creating uniform airflow organization, and a certain level of humidity can increase the conductive medium of temperature in the air. The thawing process is achieved through fully automated, staged control of temperature, humidity, and time via a PLC microcomputer (low temperature around 10°C to inhibit bacterial growth, humidity around 90%).

2. The main components of the thawing equipment are also the insulated thawing chamber (thawing cabinet), air circulation system, heating and humidification system, refrigeration system, and electrical control system.

3. The advantage of thawing is that the thawing control settings include multiple thawing modes, allowing precise control of the thawing process. After thawing, the muscle tissue is plump, glossy, and elastic, with uniform thawing effects and no black lines appearing. The loss of protein and moisture in the raw meat is controlled at around 2-3%, reducing the loss of protein and moisture.