© product management [email protected] thawing installation
TRANSCRIPT
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
• 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
Definition of a thawing process
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
• Nearly 200 mio tons of meat are produced in the world every year
• Apart from this 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
Reason for thawing
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Zone IHeating of frozen product upto -5°C (23°F)
Zone IIThawing and heating upto -1°C (30.2°F)
Zone IIIHeating of thawed product of>+1°C (33.8°F)
Thawing process
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Flow conditions
Injection ducts
Suctionduct
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Options
Chamber by customer Metalchamber by VEMAG(ceramic plates onbrick or PU-walls)
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Options
Machine at rear wall Machine on top
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
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
Thawing with Microwaves
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
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
Thawing in water bath
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
VEMAG – Thawing by means of air
The advantages are obvious
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
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
• Wrapped products we have a weight loss of around 1% (depending on product, water injections, freezing process)
• Uncontrolled thawing at the air will be at least 2-3 % for meat and fish
A difference of 1,5% weight loss sums up to 243€/day, i.e. 60.750€/year
The VEMAG way
9 trolleys à 600 kg
Meat price 3€/kg
Batch time 10 – 12 hours
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Basic information is needed such as•Block dimension•Product information•Fat content•Max. surface temperature•Start temperature•Final temperature (core)
Basic data
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Basic data
• Maximum load for different block dimensions
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
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
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
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
© Product Management 2015
www.vemag-anlagenbau.com [email protected]
Basic data
Inner dimensions Outer dimensionsl = 11.185 mm (12.192 mm)w = 2.286 mm (2.438 mm)h = 2.520 mm (2.896 mm)