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Case studies
Microwave and Radio Frequency (RF) equipment offer efficient, volumetric heating for various industrial applications. RF (1–300 MHz) penetrates deeply, ideal for thick materials, while microwaves (2.45 GHz) provide rapid heating, perfect for cooking, pasteurization, tempering, and drying. Compared to conventional heating, both technologies ensure faster processing, energy efficiency, precise temperature control, and superior product quality.
To learn more about this technology, some cases studies are shared and published each year.
Volumetric heating: fast and uniform energy transfer
Volumetric heating uses microwave energy to generate heat directly inside the product, enabling faster, more uniform and energy-efficient industrial processing.
Microwave vs radio frequency: differences & advantages
Understand the differences between microwave and radio frequency heating, to select the most suitable technology for your process.
Industrial jam processing and pasteurization with microwave technology
A fruit preserves producer optimized its jam processing and pasteurization using SAIREM microwave technology.
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Microwave pasteurization: innovative solution
Innovative microwave pasteurization technology enables the achievement of these key requirements: fresh taste, safe food, and extended shelf life.
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Bakery processing
Discover SAIREM industrial microwave solutions for bakeries and pastries: butter tempering, dough defrosting, pasteurization and more.
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Thawing of fish and vegetables
A customer in Finland needed a quick and efficient way to thaw blocks of frozen vegetables and fish.
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