The thawing process is often the most expensive bottleneck in meat production. Conventional thawing (cold room or water bath) leads to high Weight loss (drip loss), uneven core temperatures and bacterial risks. Maku defrosting technologies transform this passive process into an active added value. By using vacuum, mechanics and controlled steam/heat energy, we reduce defrosting times by up to 50 % and retain valuable meat juices and proteins in the product.
Area of application: Frozen raw material blocks (meat, poultry, seafood) Aim: Dissolving blocks without weight loss („zero drip loss“)
Key challenges for the customer
Extreme drip loss: 4-8 % weight loss due to leaking meat juice during conventional thawing.
Long process times: Waiting days in cold storage rooms blocks storage space and capital.
Hygiene deficiencies: Open defrosting favors cross-contamination and bacterial growth.
Robust mechanism for physically separating (breaking) the frozen blocks.
Direct processing without manual pre-crushing.
Robust mechanism for physically separating (breaking) the frozen blocks.
Direct processing without manual pre-crushing.
