Conventional thawing loses 4–8 % of weight; the controlled MAKU process targets "zero drip loss", keeping the juices in the product.
Description
The thawing process is often the most expensive bottleneck in meat production. Conventional thawing (cold room or water bath) leads to high weight loss (drip loss), uneven core temperatures and bacterial risks. MAKU thawing technologies turn this passive process into active value creation. By using vacuum, mechanics and controlled steam/heat energy we reduce thawing times by up to 50 % and keep valuable meat juices and proteins inside the product.
Our recommendations
Block thawing in the tumbler
Key customer challenges
- Extreme drip loss: 4–8 % weight loss from meat juice escaping during conventional thawing.
- Long process times: days of waiting in cold rooms tie up storage space and capital.
- Hygiene shortcomings: open thawing encourages cross-contamination and bacterial growth.
Our technological answer
Heavy-duty thawing tumbler
- Robust mechanics for physically separating (breaking) the frozen blocks.
- Direct processing without manual pre-breaking.
Benefits at a glance
- Zero drip loss: meat juices and proteins stay in the product.
- Up to 50 % shorter thawing time.
- Microbiological safety through a closed, controlled process.
- Frees up storage space and tied-up capital.
- Direct processing without manual pre-breaking.
Typical product applications
- Frozen beef and pork blocks
- Frozen poultry (breasts, legs)
- IQF and block fish/seafood
- Trimmings and raw material for processed products
Recommended machines
HBB block breaker: Robust mechanical separation of frozen blocks- Henneken tumblers: Controlled block thawing without weight loss
- Microwave thawing: Fast, uniform core tempering for high-volume flows
Frequently asked questions
MAKU Meat Tec
Leinenbrink 10, 33824 Werther (Westf.), Germany
