{"id":1589355,"date":"2024-10-02T17:48:36","date_gmt":"2024-10-02T14:48:36","guid":{"rendered":"https:\/\/steiner.com.ua\/?p=1589355"},"modified":"2026-02-04T15:23:07","modified_gmt":"2026-02-04T13:23:07","slug":"shvydke-rozmorozhuvannya-myasnoyi-syrovyny-na-vyrobnycztvi-shho-daye-vakuumna-tehnologiya-scandefrost","status":"publish","type":"post","link":"https:\/\/steiner.com.ua\/en\/shvydke-rozmorozhuvannya-myasnoyi-syrovyny-na-vyrobnycztvi-shho-daye-vakuumna-tehnologiya-scandefrost\/","title":{"rendered":"Rapid defrosting of meat raw materials in production: what vacuum technology scanDefrost offers"},"content":{"rendered":"

In meat processing and pet food production, the real bottleneck is often not grinding or mixing, but defrosting frozen blocks<\/strong>. Conventional tempering rooms require large floor space, consume significant energy, complicate plant layout, and can cause weight losses due to drip loss<\/strong> (release of meat juices).
\nAn alternative is vacuum defrosting with direct steam injection from below<\/strong>, which allows raw material to be taken directly from the freezer<\/strong> and prepared for further processing in minutes rather than hours.<\/p><\/p>

What is scanDefrost and what is it for?<\/strong><\/h2>

scanDefrost<\/strong> (:contentReference[oaicite:0]{index=0}) is a series of systems designed for rapid defrosting of pre-ground \/ crushed frozen blocks of meat and poultry<\/strong>, as well as frozen bone blocks<\/strong>. \nImportantly, the system processes raw material directly from the freezer<\/strong> at temperatures down to \u221230 \u00b0C<\/strong> and completes defrosting within minutes<\/strong>.<\/p><\/p>

In industrial logistics, this means one simple thing: fewer \u201cbuffers\u201d in the form of tempering\/defrosting rooms<\/strong> and greater control over production planning \u2014 knowing exactly when and which raw material can actually be fed into the process.<\/p><\/p>

How vacuum defrosting with steam supply from below works<\/strong><\/h2>

Key elements of the technology:<\/p>

  • Vacuum<\/strong> in the defrosting chamber<\/li>\n\n
  • Direct steam injection from below<\/strong><\/li>\n\n
  • Uniform distribution of steam (10 nozzles \u2014 5 on each side<\/strong>). <\/li><\/ul>

    The result is fast and even defrosting<\/strong> without having to keep the raw materials in \u2018warm\u2019 rooms for long periods of time. <\/p>

    \"\u0417\u0430\u043c\u043e\u0440\u043e\u0436\u0435\u043d\u0438\u0439
    Frozen product from cow's udder, shown on scan. Defrost before thawing.<\/figcaption><\/figure>\n\n
    \"\u041f\u0440\u043e\u0434\u0443\u043a\u0442
    Product from cow's udder, shown on scan. Defrosting after thawing.<\/figcaption><\/figure>\n\n
    \"A
    A product from a cow's udder, taken from a Defrost scanner.<\/figcaption><\/figure><\/figure>

    Speed: what does \u2018in minutes\u2019 mean in practice?<\/strong><\/h2>

    The manufacturer indicates a benchmark: defrosting from \u221218 \u00b0C to +2 \u00b0C without ice crystal formation within 13\u201315 minutes<\/strong> (as a general capability of defrosting solutions).<\/p><\/p>

    Important: actual time always depends on the type of product, initial temperature, block geometry\/density, and load. But the \u2018minutes, not hours<\/strong>\u2019 approach itself is about a different level of process control.<\/p>

    What problems does scanDefrost solve in classic defrosting?<\/strong><\/h2>

    1) Loss of weight and quality (drip loss)<\/strong><\/h3>

    Among the key advantages of scanDefrost, the manufacturer directly states: NO driploss \/ no juice loss<\/strong> \u2014 i.e. defrosting without liquid loss, which directly affects yield and economy. <\/p>

    2) Preservation of technological properties<\/strong><\/h3>

    This refers specifically to the \u2018softness\u2019 of the method:<\/p>

    • does not cause protein denaturation<\/strong>,<\/li>\n\n
    • does not cause discolouration<\/strong>,<\/li>\n\n
    • preserves the binding properties of meat<\/strong> (critical for minced meat and emulsion products, as well as pet food). <\/li><\/ul>

      3) Logistics and planning<\/strong><\/h3>

      scanDefrost is positioned as a solution that allows processing raw materials without intermediate tempering<\/strong>, simplifying planning and reducing dependence on \u2018heat storage facilities <\/p>

      4) Resources: time, space, energy<\/strong><\/h3>

      Among the general advantages: significant savings in time, space and energy<\/strong>. <\/p>

      • up to 50%<\/strong> savings in space and electricity. <\/li><\/ul>

        Where it has the greatest effect: typical scenarios<\/strong><\/h2>

        scanDefrost is most often considered<\/strong>, when you have at least one of the following:<\/p>

        • production works with frozen meat raw materials \/ poultry \/ bone blocks<\/strong>; <\/li>\n\n
        • it is necessary to reduce stocks in tempering<\/strong> and the space allocated for them; <\/li>\n\n
        • critical repeatability of batches<\/strong> (texture, viscosity, colour); <\/li>\n\n
        • important product output<\/strong> and minimisation of liquid loss. <\/li><\/ul>

          Model range and scaling<\/strong><\/h2>

          Steiner offers scansteel foodtech defrosting systems with a range of capacities from 2,000 to 12,000 litres<\/strong>, (configurations available: 2000\/6000\/9000\/12000 litres)<\/p>

          In practical terms, this means that solutions can be tailored to your volume \u2014 from limited batches to large batches for high-capacity lines.<\/p>

          \"scanDefrost
          scanDefrost SDV 6000 L.<\/figcaption><\/figure>\n\n
          \"scanDefrost
          scanDefrost SDV 9000 L.<\/figcaption><\/figure>\n\n
          \"scanDefrost
          scanDefrost SDV 12.000 L.<\/figcaption><\/figure><\/figure>

          How to choose a defrosting system for your production<\/strong><\/h2>

          To quickly and correctly select the configuration, it is usually sufficient to have information about:<\/p>

          1. Type of raw material<\/strong>: meat\/poultry\/bones, condition (pre-ground or not), temperature from the freezer.<\/li>\n\n
          2. Target temperature after defrosting<\/strong> (e.g. to +2\u00b0C).<\/li>\n\n
          3. Partisanship and productivity<\/strong>: kg\/hour or tonne\/shift + how it's organised for delivery to the next machines.<\/li>\n\n
          4. Site restrictions<\/strong>: area, communications, integration into the existing line.<\/li><\/ol>

            Steiner Ukraine specialists will help you draw up a brief technical assignment and select a solution tailored to the actual conditions of your workshop.<\/p>

            If you work with frozen meat raw materials or pet food and want to reduce downtime, costs and increase yield without compromising quality<\/strong>, scanDefrost vacuum defrosting is a solution worth considering when optimising your process. <\/p>

            \n