Food unfreezing equipment

By using levers on a porous mesh conveyor belt and high-pressure air bubbles in the thawing equipment, the problem of uneven distribution of meat pieces caused by the imbalance of gravity and buoyancy during the thawing process is solved, achieving uniform conveying and efficient thawing of meat pieces.

CN224291172UActive Publication Date: 2026-05-29TAXKORGAN COUNTY WEITAI BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202520770205.1
Authority / Receiving Office
CN · China
Patent Type
Utility models(China)
Current Assignee / Owner
Filing Date
2025-04-22
Publication Date
2026-05-29
Estimated Expiration
2035-04-22

AI Technical Summary

Technical Problem

In existing technologies, meat pieces are unevenly distributed in the thawing tank due to the imbalance of gravity and buoyancy, resulting in some meat pieces being stuck and the conveying process failing, thus affecting the overall thawing efficiency.

Method used

A food thawing device was designed, which uses a conveyor belt with a porous mesh structure and a lever to move the meat pieces. High-pressure air bubbles are sprayed at the bottom of the thawing section to make the meat pieces roll and ensure uniform distribution and heating.

Benefits of technology

The combined action of the lever and the air bubble prevents meat pieces from getting stuck, ensuring that the meat pieces are evenly distributed during the conveying process, thus improving thawing efficiency and uniformity.

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Abstract

The utility model provides food unfreezing equipment which solves the problems that when conveying equipment is added into an unfreezing pool to unfreeze meat blocks, the meat blocks can be detained and distributed unevenly due to unbalance of gravity and buoyancy, then conveying of part of the meat blocks fails, and the overall unfreezing efficiency is affected. The plurality of groups of driving levers are fixedly arranged on the first conveying belt of the first conveying equipment, the top ends of the driving levers are positioned on the liquid level of unfreezing water, and meat blocks are pushed to move leftwards under the transmission action, so that the meat blocks can be prevented from floating or being retained under the action of buoyancy; the meat blocks can be uniformly distributed in the conveying process, and local accumulation is reduced.
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