An apparatus for thawing meat with effective air circulation has temperature control of the circulated air through sensing of the temperature by a plurality of thermal sensors as described herein chamber to thaw at least 10 metric tons of meat from a frozen internal temperature of no more than −18° C. to a thawed internal temperature of from −2° C. to 4.4° C. while maintaining the surface temperature of meat at a temperature of less than 4.4° C. throughout the thawing process. The apparatus is configured so that no new air and no added moisture is introduced to the thawing chamber during the thawing cycle. Methods for thawing meat using the apparatus are also described.

A thawing system is provided. The thawing system includes a cabinet having a substantially open front side, a back side, left side panel, right side panel, a top panel, and a substantially open bottom, an interior space of the cabinet defined by the back side, left and right side panels, and the top panel. The thawing system also includes a trolley sized to be received in the interior space of the cabinet, the trolley including a plurality of horizonal rails positioned on inner left and right sides of the trolley and configured to receive a plurality of trays with food stuffs thereon. The thawing system further includes one or more fans mounted adjacent to openings in the back side of the cabinet and configured to force air through the interior space of the cabinet and through the trolley. The thawing system also includes a control system operatively coupled to actuate the fans.

A thawing system is provided. The thawing system includes a cabinet having a substantially open front side, a back side, left side panel, right side panel, a top panel, and a substantially open bottom, an interior space of the cabinet defined by the back side, left and right side panels, and the top panel. The thawing system also includes a trolley sized to be received in the interior space of the cabinet, the trolley including a plurality of horizonal rails positioned on inner left and right sides of the trolley and configured to receive a plurality of trays with food stuffs thereon. The thawing system further includes one or more fans mounted adjacent to openings in the back side of the cabinet and configured to force air through the interior space of the cabinet and through the trolley. The thawing system also includes a control system operatively coupled to actuate the fans.

An apparatus and method for thawing foodstuff that includes a thawing chamber for accommodating the foodstuff, the thawing chamber includes a sensor for sensing a level of frozenness of the foodstuff in the thawing chamber, the sensor includes a microwave transmitter and a microwave receiver that is spaced from the microwave transmitter, the microwave receiver configured to receive a transmission signal transmitted by the microwave transmitter, the microwave transmitter and the microwave receiver are arranged inside the thawing chamber such that the foodstuff is, at least temporarily, situated between the microwave transmitter and the microwave receiver during a thawing process carried out with the apparatus.

An apparatus and method for thawing foodstuff that includes a thawing chamber for accommodating the foodstuff, the thawing chamber includes a sensor for sensing a level of frozenness of the foodstuff in the thawing chamber, the sensor includes a microwave transmitter and a microwave receiver that is spaced from the microwave transmitter, the microwave receiver configured to receive a transmission signal transmitted by the microwave transmitter, the microwave transmitter and the microwave receiver are arranged inside the thawing chamber such that the foodstuff is, at least temporarily, situated between the microwave transmitter and the microwave receiver during a thawing process carried out with the apparatus.

The innovation is a method for manufacturing and storing ready-to-eat shawarmas for mass production. Aspects of the present invention mainly pertain to sequential phases as ways of cooking and preserving Shawarma. Shawarma now require time to cook, and a walk-in client may only be served after placing an order.

Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavor. A motorized spit steadily rotates the stack of meat in front of an electric or gas-fired heating source, roasting the outer layer continually. Shavings are cut off the rotating stack for serving, customarily with a long flat knife.

The method includes a cutting mechanism, a packaging and sealing mechanism, a storage mechanism, a freezing mechanism, a defrosting mechanism at a prescribed temperature, an instant preparation mechanism and meal assembly mechanism.

The preceding disclosure includes a separate innovation. Cutting, packaging, suitable organizing and labeling, freezing, thawing, defrosting, instant preparation, and immediate serving are all part of the procedure.

This one-of-a-kind approach must be strictly followed in order to obtain the desired outcomes.

The innovation is a method for manufacturing and storing ready-to-eat shawarmas for mass production. Aspects of the present invention mainly pertain to sequential phases as ways of cooking and preserving Shawarma. Shawarma now require time to cook, and a walk-in client may only be served after placing an order.

Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavor. A motorized spit steadily rotates the stack of meat in front of an electric or gas-fired heating source, roasting the outer layer continually. Shavings are cut off the rotating stack for serving, customarily with a long flat knife.

The method includes a cutting mechanism, a packaging and sealing mechanism, a storage mechanism, a freezing mechanism, a defrosting mechanism at a prescribed temperature, an instant preparation mechanism and meal assembly mechanism.

The preceding disclosure includes a separate innovation. Cutting, packaging, suitable organizing and labeling, freezing, thawing, defrosting, instant preparation, and immediate serving are all part of the procedure.

This one-of-a-kind approach must be strictly followed in order to obtain the desired outcomes.

The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: 40-1,000 grams of one or more frozen breaded food products comprising 30-90 wt. % of a filling having a water content of at least 30 wt. % and an outer crumb coating, said one or more frozen breaded food products having a total water content of 25-75 wt. %; and silica gel desiccant in an amount of 1-20% by weight of the one or more frozen breaded food products;
wherein the packaged frozen fried food product is obtained by a process comprising: a. providing a water-containing filling composition; b. providing a plastically deformable farinaceous dough; c. enveloping a portion of the filling composition with a layer of the farinaceous dough to produce an enveloped filling; d. pre-coating the surface of the enveloped filling with an adhesion composition to produce a pre-coated product; and e. applying a crumb onto the surface of the pre-coated product to produce a breaded product; f. frying the breaded food product to produce a fried breaded food product; g. introducing the fried breaded food product into a freezer to produce a frozen breaded food product; h. introducing one or more of the frozen breaded food products and silica gel desiccant into a package; and i. sealing the package;
wherein the atmosphere within the sealed package is in direct contact with the one or more frozen breaded food products and the silica gel desiccant.

The frozen breaded food product of the present invention can be reheated in a microwave or oven to produce a ready-to-eat product with a crispy outer coating even after it has been subjected to frozen storage for a prolonged period of time.

Disclosed is a refrigerating and freezing device (200), including a cabinet defining at least one storage compartment, a refrigerating system configured to provide cooling capacity to the at least one storage compartment, and a heating unit (100). The heating unit (100) includes a metal cylinder body (110) disposed in one storage compartment, a door body (120) configured to open and close a pick-and-place opening of the metal cylinder body (110), and an electromagnetic generating system generating electromagnetic waves in the cylinder body (110) to heat an object to be processed. At least a part of the electromagnetic generating system is disposed in the cylinder body (110) or accessed into the cylinder body (110). The cylinder body (110) is configured to be grounded to discharge the high-voltage electrostatic charges on the cylinder body (110), thereby avoiding potential safety hazards

Disclosed is a refrigerating and freezing device (200), including a cabinet defining at least one storage compartment, a refrigerating system configured to provide cooling capacity to the at least one storage compartment, and a heating unit (100). The heating unit (100) includes a metal cylinder body (110) disposed in one storage compartment, a door body (120) configured to open and close a pick-and-place opening of the metal cylinder body (110), and an electromagnetic generating system generating electromagnetic waves in the cylinder body (110) to heat an object to be processed. At least a part of the electromagnetic generating system is disposed in the cylinder body (110) or accessed into the cylinder body (110). The cylinder body (110) is configured to be grounded to discharge the high-voltage electrostatic charges on the cylinder body (110), thereby avoiding potential safety hazards