Microwave thawing is under the physical action of electromagnetic waves, using polar molecular vibration to generate elastic collision with surrounding molecules to generate frictional heat, thereby producing the effect of thawing. The microwave thawing equipment adopts a microwave source with a frequency of 915MHZ. During heating, the microwave penetrates the inside and outside of the material and generates heat at the same time, ensuring that the temperature is uniform inside and outside after thawing, and does not require heat conduction. The thawing process requires a few operators, and working environment clean. The most notable feature of microwave thawing is that the ice does not melt into water , and there is no bloody water during thawing. It is precisely because of the characteristics of thawing that it is not only conducive to the preservation of products, but also to cutting and other processing. Compared with fresh meat the color, nutrients, taste, etc. there is basically no change after thawing, and continuous production is realized, so the food thawed by this method has the advantages of low production cost, high efficiency, no bacterial growth and small space occupation. Microwave thawing machine is mainly suitable for: pork, mutton, beef, shrimp, slippery shrimp, chicken, chicken legs, etc.