Understanding vapor pressure and it's relationship with a frozen organic mass, is the key to understanding the thawing process. I developed (Thermal Thaw) as a process for tempering (defrosting), drums of frozen-fruit concentrate in minutes, using a fraction of the water, heat, and cost of labor. The operational cost of the tempering process is substantially reduced with the added benefit of batch
ing on demand. Any beverage company that thaw their raw ingredients, from a frozen drums, and uses those ingredients to batch a product, can relate to my patented process. The accepted way of thawing a frozen drum, is by rotating the frozen drums, by moving the drums into temperature controlled rooms, and gradually raising the drums temperature, or by flooding the inside of the drum with several thousand gallons of water, that is then wasted to the floor drain. Using these methods of thawing drums takes several days, waste water, promotes bacterial contamination, and is labor intensive. My process thaws a frozen drum in several minutes, no cross contamination, batch on demand, recycles water, substantially reduces labor cost. My market is beverage producers, cold storage facilities, dairies, and the mechanical process is suitable for direct sells and leasing to the customers. To date, there are no competitors, and the machine (Thermo Thaw) has under gone proof of concept testing.
