Assistant "Defrosting System" a Heinrich idea

for meat, fish, vegetables, juices, fruits, etc.

With the patented Heinrich system, the cold is directed from the product core to the outside.

Advantages of the Heinrich defrosting system over conventional systems
• The surface always remains cold + 5-8°C, therefore less germ growth, more freshness and less weight loss
• Less energy consumption, by using the conversion of ice solid to water liquid
• Uniform air distribution due to large, slow-running rotors on the walls and ceiling. So both on the lower floor and on the upper floor is the same.
• The defrosting process is controlled by the product