Microwave thawing has the characteristics of thawing don't defrost, thaw the meat or seafood products on color and texture to defrost completely before, microwave thawing will not cause any damage and loss of product, but due to the different dielectric constant of ice and water, so the microwave thawing must be controlled under 0 degrees, that is to say, microwave thawing meat is suitable for any cutting processing, not directly from frozen meat thawing for cold fresh meat, please pay attention to the customers. Microwave thawing process: meat from 18 degrees below zero to thaw to 5 degrees below zero to zero, depending on the individual size only 5 to 20 minutes, the whole process control is below zero, will not have any impact on product quality.
1.Fast defrosting High efficiency
2.Save investments, Protecting the environment from pollution
3.keep the nutrition of the products,no corruption
4.The production of low cost, no bacterial growth and cover small area
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