The GEA ColdSteam technology for defrosting under vacuum works in conjuction with the GEA ScanMidi tumbler, injecting steam into a highly controlled vacuum drum to gently but rapidly defrost meat and poultry, reducing lead times and enabling food manufacturers to respond more quickly to orders.
At the normal atmospheric pressure of 1 bar, water boils at 100°C (212°F). However under the 95% vacuum (0.05 bar) conditions of the ColdSteam, it boils at the much lower temperature of 33°C (91.4°F). The steam is then injected into the drum at this temperature which does not scald or damage the meat, nor cause denaturation of proteins. The steam condenses on the cold meat, and efficiently transfers its thermal energy, significantly speeding up the defrosting process, whilst keeping the color, binding properties and structure of the meat intact.