The main advantages are as follows:
(1) Relying on the microwave heating effect, the heating effect is from inside to outside and kept below 0 ℃, so that the water will not be lost and the protein and collagen fibers will not be damaged, so that the meat quality after thawing is close to fresh meat.
(2) Intelligent control, simpler operation, and precise control of thawing temperature.
(3) Better, for example, it only takes about 5 minutes from - 18 ℃ to - 2 ℃.
(4) The traditional thawing method is slow, and bacteria are easy to breed in the process. The meat products quickly thawed by microwave are safer, healthier, and more nutritious.
(5) The equipment occupies a small area and saves energy. Its efficiency is more than 10 times that of traditional methods.
