1. High thawing quality During the thawing process, the temperature difference between the product center and surface is within a minimum range, so that the frozen product is uniformly thawed from the center to the surface. The defrosted product keeps as fresh as before quick-freezing.2. Low weight loss rate of products Frozen food is thawed always in a low-temperature and high-humidity environment. The thawed food cells have little loss of sap, which maintains the original color and flavor, reduces the loss of nutrients, and lower the weight loss rate. It reduces the losses and earns more profit for food enterprises.4. High standard food hygiene requirements The sterilizing and disinfecting device can be installed in the room to completely remove the bacteria in the air and inside the equipment, which eliminate secondary pollution of the food and meet the food hygiene requirements.3. Unique thawing method Adopting high-efficiency humidification system and thawing in staged temperature. The thawing time is shortened on the premise of ensuring the quality of products.5. Simple operation and strong applicability Low temperature high humidity thawing machine adopts fully automatic controlling. The thawing time and temperature can be adjusted according to the requirements of different frozen products. After thawing, it will automatically change to the state of cold storage. The fresh food in the refrigerated state can be taken out at any time.6. Wide range of applicable frozen products Widely used in meat, aquatic products, and other food processing industries. 7. Custom-manufacturing The output and room size can be designed and manufactured according to user requirements and actual site conditions.