The modern defrosting method offered by NOMA Nowicki Machinery involves the use of vacuum tumblers equipped with an advanced defrosting system. This solution eliminates all the issues and risks associated with traditional defrosting methods.
The NOMA technology is based on the simultaneous application of steam injection under near-vacuum conditions, a glycol-jacketed drum, specially designed paddles, and optimally selected drum rotations.
By using a small amount of steam in near-vacuum conditions, frozen products can be defrosted rapidly and safely, without compromising product quality or yield. The vacuum environment minimises the risk of contamination and bacterial growth, while also preventing the loss of meat plasma, which contains valuable proteins. The glycol jacket allows for heating or cooling of the drum walls, preventing the contents from overheating.
The NOMA defrosting system eliminates weight loss and significantly reduces process time compared to traditional defrosting methods.
The NOMA system can be adapted to all types of raw materials, including poultry cuts, even for highly delicate products such as poultry tenderloins, pork and beef, as well as seafood and fish.
The selection of the appropriate machine size and process parameters ensures optimal conditions for every raw material type and quantity.
NOMA offers various raw material loading systems, including fully automated loading solutions that minimise human contact with the product, ensuring even higher microbiological safety.
Meat defrosted in NOMA vacuum tumblers under optimal conditions does not exhibit significant histological degradation. As a result, its cross-section and tissue structure remain almost identical to that of fresh meat before freezing. This makes defrosted meat highly versatile, allowing it to be used in the same way as fresh meat.
