GB305120A - Method of and means for defreezing frozen beef, mutton, lamb and the like - Google Patents

Abstract

305,120. Rayson, A. Jan. 31, 1928, [Convention date]. Restoration of preserved food.- Frozen beef, mutton, lamb, &c. is thawed, whilst it is maintained in revolution, by spraying with warm water, and then treating it in succession with a warm and a cold air blast. The meat is suspended in an insulated chamber 5 by a hook and chain 19 from spindles 14 carried on ball bearings and rotated by bevel gearing 12, 13 from a shaft 9. Warm water, e.g. at 80‹ F., is sprayed on the meat from nozzles 41 supplied by a pipe line 40, and when the meat is thawed warm air, e.g. at 70‹ F., is supplied through the nozzles 41. Alternatively the air supply may be through vertical pipes 20 having perforations 26 for directing the air on the meat, smaller perforations 27 being provided towards the centre so that the rib portion of the carcase will have a larger supply. The bottom of each pipe 20 is closed by a cap having a drainage aperture. The air is withdrawn through perforated pipes 21 from the bottom of the chamber 5 bv a fan 25 in a chamber 6, and is supplied again to pipes 20 through pipes 23. Heating may be obtained by electric lamps 39, which may be disposed in chambers 5 or 6. Means are described for switching on and off the lamps. When the meat is thawed to the bone, cool air from a compartment 7 having ice blocks, or expansion coil or brine cooling means is added to the circulating air by opening valves 34, 35 in the wall separating chambers 6, 7, and the circulation is continued until the meat is dry. In a modification, the air cooling means is disposed in chamber 6. When treating small carcasses, such as lamb, coupling means may be provided to permit the pipes 20, 23 to be drawn closer together. A hot water nozzle may be fitted near the door, for washing the chamber 5.