Microwave defrostis is a process that uses the electromagnetic wave energy of a microwave oven to quickly penetrate the inside of food and melt ice crystals. The principle is to use microwave radiation to make the water molecules in the food vibrate violently to generate heat, thereby thawing evenly.
Fast and even: Compared with traditional room temperature thawing, microwave thawing can be completed in a few minutes, and automatic program control can be used to avoid local overheating.
Prevent bacterial growth: Microwave thawing time is short, reducing the time that food is exposed to the dangerous temperature range (4°C-60°C), reducing food safety risks.
Commercial microwave thawing device: Directed microwave radiation through a spiral antenna, combined with forced cooling to prevent overheating of the edge of the food, suitable for delicate foods such as cakes, vegetables, fruits, and meat.
