Industrial defrosting redefined
GEA ColdSteam T
Better defrosting and tempering of meat and poultry products with GEA's ColdSteam T: it's faster, safer, more efficient and improves overall yield.
Prevent driploss, save time and improve food safety
By industrial defrosting in a sealed environment, using steam under a near vacuum, frozen products can be defrosted quickly and safely, without compromising on product quality and overall yield. The system eliminates the risk of contamination and gives well-controlled defrosting, resulting in better retention of meat juices to help maintain yield during further processing. Food safety risks are negligible as a 95% vacuum is an inhospitable environment for bacteria and microbiological growth.
Tumbler based defrosting with GEA ColdSteam T
Main applications
GEA ColdSteam T is available in several capacities. It's designed for the tempering and defrosting of most meat products including chicken breast fillets, bone-in poultry parts, pork spare ribs and beef topside.
Patented technology you can count on
- GEA-pioneered technology and optimized industrial defrosting
- "Market leader with over 250 units in operation worldwide
- Completely controlled process using steam under a vacuum
Improved yield with controlled defrosting
- ColdSteam technology prevents drip loss that contains valuable protein; this improves the product’s Water Holding Capacity and overall yield
- Drip reabsorbed into meat
- Best quality ‘fresh-like’ end products with chemical and sensorial properties maintained
Improved food safety
- Tumbling in a closed environment to prevent contamination
- Inhibited microbiological growth as 95% vacuum is an inhospitable environment for bacteria
- Minimal human contact with the product
- Easy to inspect and clean with no hidden corner
Overcoming the drawbacks of traditional defrosting
Specifications
Advanced technologyColdSteam: Using simple physics
When steam is introduced into the sealed tumbler, it immediately condenses on the frozen meat. Condensing steam is a highly efficient way to transfer thermal energy, so the meat defrosts very quickly. Steam contains six times more energy than boiling water. ColdSteam uses simple physics: at a normal atmospheric pressure, water boils at 100°C (212°F); in a 95% vacuum (50 bar), the boiling point is reduced to 33°C (91.4°F). This avoids scalding the meat and still defrosts up to 70% quicker.
Avoid drip loss
During conventional defrosting, using static, water-based or microwave methods, drip appears during the de-crystallization phase. This can be around 10%, or even higher, meaning 10kg of a 100kg frozen batch literally runs down the drain. The ColdSteam process avoids this as the liquids released from the product during defrosting are carefully massaged back into the meat. This retention of liquid, with its soluble proteins, means the defrosted meat almost replicates a fresh product in terms of appearance and texture, as its physical properties are retained. Regardless of product temperature, batch size or meat cut, a correctly set tumbler can deliver exemplary results every time.
Controlling the complete process
Tempering all frozen meat blocks from -20°C to -2°C takes only about 10% of the total energy required to defrost the meat. The thermal energy required to completely defrost/decrystallize (change the temperature from -2°C to +2°C) is around 90% of the total energy required to prepare the frozen meat for processing. This underlines the importance of the decrystallization/defrost phase and the importance of controlling the complete defrosting process from -20 to +2.
Technical Details
| GEA ScanMidi 2,5 | GEA ScanMidi 4 | GEA ScanMidi 6 | GEA ScanMidi 10 | |
| Electric power | 10 kW | 13 kW | 16 kW | 22 kW |
| Size | 2500 l | 4000 l | 6000 l | 10000 l |
| Dimension | 3500x1870x3050 mm | 4100x2030x3400 mm | 4700x2220x3800 mm | 5600x2740x4350 mm |
| Machine weight | 2800 kg | 3500 kg | 4500 kg | 6600 kg |
Add-ons
Additional EquipmentMarinating in the same tumbler
After defrosting, the meat can be massaged or marinated in the same machine. This reduces handling and helps to speed up the processing time. The slow rotation of the drum creates a gentle meat-on-meat massaging action that doesn't damage sensitive products. A more aggressive movement can be used if a tenderizing action is required.
Fast tempering for formed products with ColdSteam M
ColdSteam is also used with the GEA ProMix to create a homogenous mix for formed products such as sausages, patties and chicken nuggets, from frozen raw material. Defrosting and mixing takes place under a 95% vacuum making the whole process much faster and creating a more consistent product than with conventional technology. Additional ingredients can be added to the mix in the same machine. This optimal mixing is achieved by a combination of variable wing speed inside the mixer and bottom injection steam nozzles. If required, the mix can be cooled using cryogenic gasses such as CO2 and N2. The enclosed environment reduces gas consumption compared with conventional systems. Recipes can be accurately controlled for fat content giving the final product a consistent texture and color.
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