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Defrosting and tempering of food
Meat, fruit, seafood, vegetables, fish, butter… We offer a full range of solutions to thaw your foodstuffs quickly and efficiently, while still preserving the organoleptic properties.
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Microwave or radio frequency?
Unlike other manufacturers, SAIREM’s offer includes both microwave and radio frequency machines, so we will not try to persuade you to choose a technology based only on what we sell. Our pledge is to listen to you and analyze your needs.
Depending on the process and the characteristics of the ingredients to temper, we will supply you with the highest performance machine with the right technology and frequency for your application.
Avoid drip losses
The speed and uniformity brought by the microwave and radio frequency processes minimize the product drip losses and degradation. By completely eliminating the weight losses caused by conventional defrosting methods (which can represent up to 8% of the ingredients to be transformed) you immediately improve your raw material yield. The payback can be as short as 6 to 12 months.
For example, if you defrost 20 t/day, you could save up to EUR 4 000/day thanks to our tempering solutions.Simulate your losses
Defrost in minutes
Defrosting by microwave takes from 3 to 20 minutes instead of hours or days with traditional methods, even for large food blocks.
Your ingredients don’t need to be unpacked. They can be processed in our machines inside the plastic film, the cardboard or plastic box… You will save on labor and processing time.
You stay flexible and adapt your production in real-time thanks to the rapidity of the process. You also save space in your factory thanks to the small footprint of our equipment, as they replace large tempering or defrosting rooms. The buffer stock created by the traditional defrosting duration are eliminated.
Finally, our equipment capacity is highly scalable thanks to their modularity. As your activity grows, our industrial defrosting equipment can easily be upgraded.
Bacterial growth will be limited thanks to the rapidity of the process. In traditional processes, your frozen ingredients take hours if not days to reach the right processing temperature, with a significant risk to food safety. The final temperature is not controlled accurately and may go above 0°C. Microwave and RF tempering is complete in a matter of minutes with perfect control of the final temperature.
On demand, and for optimal food safety, our tunnels allow you to separate the incoming and outgoing product flows to avoid cross contamination.
Microwave and radio frequency defrosting retains the organoleptic properties of your products: color, weight, taste, vitamins…
The temperature homogeneity of +/- 1 ° C throughout the food block allows for better post processing of your products.
Discover our case studies
Defrosting of meat
Our customer, a subsidiary of a large company located in Colombia, produces meat sausages made of frozen pork, beef, and chicken …
Tempering of fruits
Our customer, a large Czech ice cream manufacturer, contacted us to improve its frozen fuits defrosting process …
Tempering of vegetables
Our customer, located in England, was looking for a solution to better preserve colors and taste of vegetables during defrosting process …
Tempering of fish blocks
Our customer, a large company located in Australia and South Africa, needed a solution to improve its fish stick production process …