Tempering of fish blocks
The customer’s previous process required the fish blocks to be sawed at a temperature of -20°C, causing major drip-losses. See how our tempering solution help them to improve their process.
Our customer, a large company located in Australia and South Africa since 1929, owns 4 production plants and has a turnover of 5 billion dollars. The company needed a solution to improve the production process of its breaded fish sticks. The previous tempering process required the fish blocks to be sawed at a temperature of -20°C, causing major drip-losses.
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°. The customer also requested a rapid system in order to remain flexible.
To achieve this fast tempering, SAIREM provided two TRF50 radio frequency tunnels that allow temperatures to go from -20° to -1°C in only 6 minutes, minimizing losses. The blocks are now sliced rather than sawed, preventing significant losses.
In this case, SAIREM recommended radio frequency instead of microwave technology, as it is particularly adapted to consistent and homogeneous products such as fish blocks.
- Savings: the radio frequency tempering prevents any losses
- Speed: our equipment saves time and money for the company
- Flexibility: the fish is now cooked immediately after radio-frequency tempering and then battered, breaded, fried and fully steam cooked before packaging
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