Microwave & RF Tempering And Thawing Technology

Microwave and radio frequency machines for the food industry

Designing, development and manufacturing of microwave and radiofrequency machines for the food industry :

• Tempering/defrosting of frozen blocks : meat, poultry, fish, seafood, fruits vegetables. Capacity from 125 kg/h until 12 tons/h for tempering from -18°C until -4°C/ -2°C

• Cooking/pasteurisation of packed products (pouches or trays) : ready meals, vegetables, fruits

• Precooking/cooking of ground beef, meat balls etc…

• Cooking of desserts in cups

• Very short treatment time from -20°C to -4°C/-2°C : 5 to 10 minutes instead of about 2 days in a tempering / thawing room.

• No drip loss : When a frozen product is thawed in a defrosting room, there are always drip losses : between and 5 and 10%

• No bacteriological growth

• Gain space as no need any more to put many blocks in the thawing room

• Flexibility : enables your customers to react more quickly and more easily to their customer’s orders

• Possibility to work on a batch version for hourly capacities from 125 to 1200 kg and on a tunnel version from 1000 to 10 000 kg.

• Very short treatment time, better organoleptic qualities, better flexibility in production

RF Tunnels

SAIREM manufacturers RF tunnels at 13.56 MHz and 27.12 MHz using 50 ohm technology. These tunnels are specially designed for tempering/thawing white fish standard blocks from -20 °C up to -2 °C / 0 °C. After RF processing the fish can be cut or shaped; these tunnels are also suitable for tempering/thawing different fish such as herring fillets, whole mackerel, capelin, salmon or for blocks of seafood such as crab, shrimp, squid etc.

SAIREM can offer advice on choosing the tunnel adapted to your needs; special configurations are also available upon request. SAIREM’s R & D team will be happy to help developing equipment specific to your application.