Food Ingredient Defrosting and Tempering
Defrosting & Thawing Process
Tempering and defrosting are key steps in processing frozen products.
Uniform temperature ensures consistent operations, preserves product quality, and maintains food safety, while traditional methods like defrosting rooms or tumblers may not always guarantee full uniformity, especially for large or dense products.
High-Efficiency Tempering Solutions
SAIREM’s microwave and radio frequency solutions offer fast, uniform tempering for frozen products.
They reduce processing time and product loss while improving efficiency and process reliability.
Key advantages of microwave and radio frequency tempering
Ready in Minutes
SAIREM Systems tempers frozen products rapidly, saving processing time.
Flexible Production Solutions
SAIREM Systems delivers flexible production, replacing or combining with existing equipment.
Instant Start-Up time
SAIREM Systems delivers rapid start-up, requiring no preheating and optimizing production efficiency.
Space-saving equipment
SAIREM delivers compact systems, optimizing your factory space.
No Drip Loss
SAIREM Systems delivers homogeneous treatment with no drip loss, preventing weight loss and enabling easy sub-zero processing.
No Hot Spots
SAIREM Systems prevents localized overheating, ensuring uniform product temperature for consistent and reliable processing.
Product Flexibility
SAIREM Systems handles all product forms, including blocks, IQF, unpackaged, and loose products.
Packaging & Handling
SAIREM Systems handles plastic crates, cardboard boxes, bulk, and plastic film for easy handling and quick film removal.
Calculate your payback
How much is drip loss really costing you?
Every thawing cycle comes with hidden losses. Depending on your product and process, drip loss can reach up to 8% of total weight — directly impacting your margins before production even begins.
With just a few inputs, you can estimate your actual financial losses and identify how much you could recover with a more efficient defrosting solution.
Products that can be processed
From meat and seafood to fruits, vegetables, and butter, SAIREM solutions handle a wide variety of products quickly and efficiently, preserving taste and overall quality.
Meat & Poultry tempering
SAIREM systems temper beef, pork, and poultry in all forms, from blocks to IQF and loose products. They temper products from -18°C to -4/-2°C in under 10 minutes, ready for cutting, grinding, or further processing.
Seafood tempering
SAIREM systems temper seafood in all forms, including fish blocks, scallops, and shrimp. They complete tempering in under 20 minutes, ready for further processing.
Fruit tempering
SAIREM systems temper frozen fruits, such as strawberries and berries. They bring products to a final temperature of -3°C to -1°C in under 10 minutes, preserving shape and appearance for further processing.
Vegetable tempering
SAIREM systems temper frozen vegetables, including spinach, broccoli, and root vegetables. They achieve a final temperature of -3°C to -1°C in under 10 minutes, ensuring uniform structure for cutting and industrial processing.
Seasonning tempering
SAIREM systems temper garlic, herbs, and seasonings in all forms of raw ingredients, from whole cloves to chopped pieces. They complete tempering in under 10 minutes, ready for industrial processing.
Butter
SAIREM systems defrost butter and other fat-based products. Starting at -18°C, our equipment thaws products to above +2°C in just 10 minutes, ready for cutting, portioning, or, for some products such as sunflower butter, melting for further applications.
Case studies
Fast defrosting of meat
Our customer was looking for a quick and efficient way to thaw frozen pork, chicken, and beef. Our solution fully meets their needs.
Fast microwave defrosting and tempering of frozen fruits
Our customer, located in the Czech Republic, manufactures different kinds of products, including fruit ice-cream.
Fast tempering of fish blocks
To meet the high production demand, the company asked for a thawing capacity of 1 ton of standard fish blocks per hour, from -20° to -2°.
Fast industrial butter defrosting
In recent years, microwave technology has emerged as an effective alternative to defrost butter in an industrial setting.
Defrosting of chicken, turkey and rabbit
Microwave defrosting of poultry reduces thawing time from 48 hours to minutes, enabling continuous processing, homogeneous temperature control, and reduced drip loss.
Fast defrosting and tempering of vegetables
Microwave tempering of vegetables reduces defrosting time from hours to minutes, improving process efficiency and limiting drip loss and oxidation in IQF products.
NUTRITEMP RANGE
Discover Sairem’s tempering systems
Our microwave and radio frequency tempering and defrosting solutions are designed for industrial food processing applications requiring fast, controlled, and uniform tempering and thawing. They support both packaged and unpackaged products, ensuring precise temperature control prior to further processing.
Available in batch, compact, and modular designs, our space-saving tempering and defrosting equipment adapts to different production volumes, site constraints, and product types. With remote control connectivity for monitoring and process optimization, our systems deliver consistent product quality, reduced lead time, and stable, efficient production flow across a wide range of operating conditions.
Here’s a questions-and-answers section about our microwave and radio frequency tempering solutions.
Tempering and defrosting involve heating or thawing products to an optimal temperature before processing, cooking, or further handling. Our solutions use microwave and radio frequency technology to quickly and uniformy temper or defrost products, reducing time and product losses compared to traditional methods.
Our systems are designed to handle a wide variety of food products, including butter, meat, poultry, seafood, fruits, vegetables, and other frozen foods. Our range of solutions can adapt to the tempering or defrosting needs of your products, and in some cases, products such as sunflower butter can even be melted.
Compared to conventional methods such as thawing chambers or defrosting tumblers, microwave and radio frequency tempering and defrosting dramatically reduce processing time. While traditional defrosting methods often require several hours, microwave and RF systems can temper or defrost products in minutes, significantly increasing production throughput.
The fast and controlled heating ensures a more uniform temperature distribution, limiting quality degradation and reducing product losses caused by uneven thawing or overheating. This results in improved yield, consistent product quality, and a more efficient and reliable production process.
Yes, microwave and radio frequency tempering can be effectively combined with thawing chambers and defrosting tumblers as part of a hybrid defrosting process. When used as a pre-treatment, these technologies help reduce the overall defrosting lead time while maintaining controlled and uniform temperatures.
Depending on the product type, size, and initial temperature, this combined approach can reduce total defrosting lead time to around 6 hours, compared to more than 10 hours when using conventional defrosting methods alone. This allows for improved production flexibility and throughput, while preserving product quality.
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