SAIREM : Equipment food industry > Tempering and thawing
EQUIPMENTS > Food Industry > Tempering / Thawing
The new available technologies of instantaneously thawing and tempering using microwave and radio-frequency processes are a reliable answer to the concerns of the food industry (productivity, inventory management, quality, hygiene ...).
The thawing process consists of raising the temperature of a frozen product to a final temperature of about -2 to 0 °C. The process of tempering leads to a final temperature of about -4 to -2 ° C.
In addition to their price that becomes more and more attractive, the technology using microwave or radio-frequency brings new perspectives to a large variety of frozen products: seafood, meat trade, meat processing, delicatessen, trading and processing of vegetal-type products, ready meals.
The advantages of our technology are considerable:
Reduced thawing time (few minutes instead of 24 to 36 hours in a ventilated room);
Low energy consumption with savings often 50 % higher than conventional technologies;
3 to 10% Material saving with reduced drip losses;
Improved hygiene and product quality by limiting bacterial growth;
Increased productivity thanks to continuous flow treatment;
Rationalized inventory management and small footprint.
SAIREM’s current offer is microwave or radio-frequency systems from 50 to 2000 kg / hour batch operated up to 300 to 12000 kg / hour continuous flow tunnels.
