Defrosting Systems

Focus Trading Lutetia Defrosting SystemFaced with the general use of frozen raw ingredients in the majority of industrial food preparations, the defrosting operation has become a key phase in the food transformation process.

Mastering this operation is essential as classic methods are too long and favour bacterial development. Furthermore, these 'classic' methods lead to losses in weight and of protein which disappear in the defrosted exudate.

The system is based on a controlled injection of steam in a rotating drum and under controlled vacuum.

  • Strong>Low pressure, food quality vapour is directly injected into the massager to contact the frozen products. On condensing, this steam gives up its latent heat, from changing state, to the product for an décongélation efficace.
  • The rotating drum accelerates the break up of the blocks and facilitates homogeneisation of temperature. Defrosting may be carried out in a double walled massager so that no part of the heat transfer is by convection (double envelope), which limits the condensates in the frozen product (important for HPD criteria).

The LUTETIA block breaker reduces the blocks in size for quicker defrosting and products that are more homogeneous and more certain (block breaker).

For more delicate products, LUTETIA suggests defrosting in ventilated chambers with supersaturated steam (defrosting in chambers).

For full product details download the Lutetia Defrosting Systems PDF.