Schröter developed the innovative CLIMAjet® AT to defrost frozen goods very gently and without any loss of quality. Its climatic process control system and variable air flow ensure that products defrost uniformly with minimum weight loss and natural, high-quality freshness – even large blocks of frozen meat.
Traditionally, meat has been defrosted in a water bath, or sitting out in a cooled room. These methods have drawbacks, such as requiring a significant amount of water and negative effects on the quality of the meat due to leaching. Thanks to a new defrosting process using steam, the CLIMAjet AT systems not only reduce defrosting loss but also cut energy consumption by up to 90 percent. Frozen blocks of meat are placed in multiple layers on rolling wagons or racks. Steam is then fed into the defrosting system, heating the chamber to the predefined temperature and ensuring that the heat is distributed evenly throughout. Variable air flow guarantees that heat is distributed perfectly throughout the entire chamber. Temperature probes directly under the product’s surface and in the product core are used to control the uniformity of the defrosting process. This means the system always operates in the ideal temperature range and safely prevents overheating and microbial growth in the products being defrosted.
The CLIMAjet line includes fermentation room systems, cold smokehouses, maturing, drying and storage rooms designed to produce all types of fully dry-cured and semi-dried fermented products like salami, and fully-dried, shelf-stable products such as beef jerky and snack sticks. The line also includes the CLIMAjet defrosting chambers, which are designed to convert frozen raw materials to defrosted, production-ready raw material within 16-18 hours with minimal electrical and water costs, and with typical shrinks as low as 0.5 to 1.5%!