This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at $-80^{\circ}C$ and subjected to different power treatments. The phase change times (-5 to $0^{\circ}C$) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and $16.8^{\circ}C$ at 50 W; 23.5, 15.5, 27.3, 12.3, and $19^{\circ}C$ at 100 W; 42, 26.9, 45.7, 22.1, and $39.4^{\circ}C$ at 200 W; and 48.5, 54.7, 63.6, 57.3, and $44.9^{\circ}C$ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.