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DEFROSTING TUMBLER WITH COLD STEAM INJECTION MENOZZI LUIGI & C. S.P.A.
Hall 06 - Booth D 028
The new thawing process in Vacuum Tumbler by Menozzi, consists of reducing the vacuum level in the churn to 95% and injecting steam directly into the drum. In this 95% vacuum state, the boiling point of water drops from 100°C to 33°C, allowing the steam to condense immediately onto the meat, transferring all its thermal energy without damaging the surface. This technology, combined with the mechanical movement of the meat, enables extremely fast thawing times. When the product temperature approaches 0°C, the refrigerated jacket of the drum is activated.
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MENOZZI LUIGI & C. S.P.A.
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VIA ROMA 24/A - 42020 ALBINEA - (RE) - ITALY
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Hall 06 - Booth D 028
