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.

Former 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. They 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.

Customer needs

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°. They also requested a rapid system in order to remain flexible.

Solution proposed

To achieve this fast tempering, SAIREM provided two radio frequency tunnels of 50 kW each, 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 the radio frequency technology instead of microwave, as it is particularly adapted to consistent and homogeneous products such as fish blocks.

Key benefits

  • Savings: the radio frequency prevents 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

Need help to find the best solution ?

Our free microwave and radio-frequency guide for food applications will help you to better understand these technologies, and find the solution the most adapted to your needs.

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