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Thawing is slower than freezing at the same temperature difference because thawed tissue conducts heat less well than ice and insulates the frozen core. Time scales with the square of half thickness. Refrigerator thawing is safest but slowest; ambient air thawing lets the surface reach growth temperatures long before the centre thaws.
Thawing time
Time proportional to (half thickness)^2, scaled by method and initial temperature
Thawing must keep the product surface out of the temperature danger zone. Follow the applicable food hygiene code rather than relying on an estimated time.
The surface can sit above 5 C for many hours while the core is still frozen, allowing bacterial growth on exactly the surfaces that will be handled.
Yes if the water is below 21 C, flow is continuous and the product is thawed promptly then cooked. It is much faster than refrigeration because water conducts heat far better than air.