Ok so preamble:
We thaw mass amounts of chicken. We do it in a temperature controlled environment. We thaw to 32 degrees F then store and we put them on hold for micro testing if it gets over 40 degrees F. We used to thaw them in solid pallets but found that the thawing process was too slow and that thawing wasn't even between boxes so we recently changed to putting them on a pallet with 5 cases per layer and 5 layers per pallet and the layers are on black plastic spacers that allow air between the layers. Now the chicken thaws faster but we have been finding where the center of the case will be 30 degrees but the outside will be ~38-40 degrees. Generally the thawing room is around 50 degrees give or take.
Any ideas on how we can get the cases to thaw more evenly than what we are doing right now? The only idea we currently have is to blow fans in the room to help move air around more vigorously.