Abstract: A new method and apparatus for thawing frozen food product utilizing desuperheated gas thawing medium near its saturation point. The transfer of the latent heat of condensation from the thawing medium to the frozen food product immediately condenses the thawing medium into a condensate liquid, after which it is recycled back through the refrigeration system. Since the thawing medium quickly condenses upon giving up energy to the frozen food product, it falls away from the upper surface of the thawing deck tube interiors, being replaced by additional gaseous thawing medium near its saturation point, which in turn condenses upon giving up heat, and the process continues until the food product is completely thawed. Since the state of the thawing medium is consistent throughout the thawing deck tubes, the temperature along the length of each of the tubes is uniform.