defrosting

Tempering and Desfrosting

The utilization of Radio Frequency (RF) technology offers remarkable advantages in reducing drip losses and preventing product deterioration caused by bacterial growth. This method, characterized by its speed, uniformity, and control, provides exceptional flexibility in production scheduling and proves to be an ideal solution for various tempering, softening, and defrosting processes. When the RF generator applies high-frequency alternating voltage between the capacitor plates, the water molecules within the frozen product respond by vibrating and rotating, attempting to align themselves with the rapidly changing polarities of the opposite plates. This phenomenon creates friction between the molecules, resulting in the rapid and uniform generation of heat throughout the entire product mass, irrespective of its size, weight, shape, or thermal conductivity.

The amount of heat generated within the product and the defrosting time can be effectively regulated by adjusting the voltage applied to the electrode plates and controlling the speed of the conveyor belt. This level of control ensures precise and efficient defrosting according to specific requirements.

RF technology revolutionizes the defrosting process by enabling significant reductions in drip losses and preventing product deterioration due to bacterial growth. Its fast, uniform, and controlled approach provides flexibility in production scheduling, making it highly suitable for a wide range of tempering, softening, and defrosting applications. The interaction between the RF generator and the frozen product's water molecules generates heat through intermolecular friction, resulting in rapid and uniform thawing across the entire product, regardless of its characteristics. This process's heat intensity and duration can be finely adjusted by controlling the voltage and conveyor belt speed, ensuring optimal defrosting outcomes.

No Product Degradation

Higher Product Yield

The rapid and consistent nature of the process plays a crucial role in maintaining the quality of the product. By minimizing the time the product is exposed to unfavorable conditions, such as temperature fluctuations or prolonged exposure to microbes, the risk of deterioration is greatly reduced. This helps to preserve the product's desirable characteristics, such as taste, texture, aroma, color, and nutritional value.

Furthermore, the uniformity achieved during the process ensures that each part of the product receives the same treatment, eliminating any variations in quality within the batch. This consistency contributes to the overall preservation of the product's quality, as any potential hotspots or areas of inadequate treatment are eliminated.

With Radio Frequency (RF) technology, it is possible to achieve precise tempering temperatures of -3°C to -1°C without any drip loss. This means that the weight losses, which can reach up to 8% with conventional defrosting methods, are completely eliminated. This significant improvement in yield leads to immediate economic benefits for businesses.

The elimination of drip loss has a direct impact on the bottom line, as it reduces the amount of product waste and increases the overall yield. By preserving the weight and quality of the product during tempering, businesses can maximize their profits and minimize losses. The improved yield resulting from the use of RF technology allows for a rapid return on investment, with pay-back periods as short as 6 to 12 months

With Radio Frequency (RF) technology, it is possible to achieve precise tempering temperatures of -3°C to -1°C without any drip loss. This means that the weight losses, which can reach up to 8% with conventional defrosting methods, are completely eliminated. This significant improvement in yield leads to immediate economic benefits for businesses.

The elimination of drip loss has a direct impact on the bottom line, as it reduces the amount of product waste and increases the overall yield. By preserving the weight and quality of the product during tempering, businesses can maximize their profits and minimize losses. The improved yield resulting from the use of RF technology allows for a rapid return on investment, with pay-back periods as short as 6 to 12 months

Defrosting in minutes

Meat Defrosting

Radio Frequency (RF) technology guarantees the swift and consistent tempering of sizable meat blocks or individual pieces, such as cuts. This process significantly enhances the product yield by minimizing drip loss, ensuring that more of the valuable juices and moisture remain within the meat. As a result, the meat retains its weight and quality, leading to improved profitability for businesses. The rapid and uniform tempering achieved through RF technology enables the meat to reach the desired temperature efficiently. This temperature is crucial for subsequent processes like grinding, cutting, slicing, portioning, forming, dicing, mincing, flaking, tumbling, marinating, deboning, and more. With RF defrosting, the meat can be brought to the correct temperature quickly and consistently, allowing for seamless and efficient further processing.

RF defrosting is highly effective for all types of meat, regardless of their shape, size, or fat content. Whether it's large cuts or smaller pieces, lean or fatty meat, RF technology ensures efficient and uniform defrosting throughout the entire product. This versatility makes RF an ideal solution for various meat processing operations, providing consistent results and maximizing the value of the meat.

By utilizing RF technology for defrosting, businesses in the meat industry can achieve significant advantages. The efficient tempering process minimizes drip loss, improving the overall yield and reducing product waste. Moreover, the uniform and rapid defrosting ensures that the meat is ready for subsequent processes, allowing for streamlined operations and increased productivity.

Overall, RF technology offers a reliable and efficient solution for tempering meat, regardless of its characteristics. The benefits include enhanced yield, improved product quality, and optimized processing operations, making it a valuable tool for the meat industry.

Common Materials

Common Products

Beef - Pork - Chicken - Turkey - Lamb

Individual pieces (cuts) - Blocks - Thin and thick products - Bone-in and boneless cuts - Lean and fat meat - Squared and irregular shapes - Packaged Products

Work frequency: 27,12 MHz Working Voltage: 6000 - 4000 V

Fish Defrosting

The use of Radio Frequency (RF) tempering process allows for the rapid and gentle treatment of fish and seafood, preserving their physical, biological, and nutritional properties. This ensures that the products maintain their freshness and healthiness, meeting the highest quality standards.

Through the RF tempering process, fish and seafood are brought to the desired temperature efficiently and uniformly, without compromising their integrity. This gentle method prevents damage to the delicate texture and structure of the products, preserving their natural flavors, nutrients, and overall quality.

The correctly tempered fish and seafood are then ready for subsequent processes such as re-packing, sawing, cutting, portioning, grinding, forming, gutting, cooking, marinating, and more. The precise temperature achieved through RF tempering ensures that these processes can be carried out effectively and efficiently, allowing for seamless production and optimal results.

By employing RF technology for tempering, the fish and seafood industry can ensure the preservation of product freshness and healthiness. The rapid and gentle nature of RF tempering minimizes the risk of bacterial growth, maintains the natural attributes of the products, and prolongs their shelf life.

In summary, RF tempering offers a fast and gentle solution for fish and seafood, preserving their physical, biological, and nutritional integrity. This ensures the freshness, healthiness, and overall quality of the products, while also facilitating subsequent processing steps to meet specific industry requirements.

Common Materials

All kinds of Fish - Seafood - Shell Fish - Mollusks

Common Products

IQF and blocks - Whole fish - Fillets - Portions and minced fish - Flat and round fish - With and without packaging

Work frequency: 27,12 MHz Working Voltage: 6000 - 4000 V

Vegetables/Fruits Defrosting

The application of Radio Frequency (RF) tempering significantly reduces the drip loss experienced during the thawing of frozen fruits and vegetables, thereby preserving their texture, flavor, and freshness to a high degree.

With RF tempering, the thawing process is carried out efficiently and uniformly, minimizing the release of excess liquid from the products. This reduction in drip loss helps maintain the natural characteristics of the fruits and vegetables, including their texture, taste, and overall quality.

By achieving the desired temperature quickly and evenly, RF tempering ensures that the thawed fruits and vegetables are ready for subsequent processes or immediate use. Whether it's for further processing, such as slicing, dicing, blending, or for direct consumption, the products can be obtained at the optimal temperature required.

The benefits of RF tempering extend beyond preserving the quality of the fruits and vegetables. By minimizing drip loss, RF technology also helps to maximize the yield, reducing product waste and improving overall efficiency.

In summary, RF tempering offers a superior solution for thawing frozen fruits and vegetables by minimizing drip loss and maintaining their texture, flavor, and freshness. This enables the products to be obtained at the desired temperature for seamless integration into subsequent processes or immediate consumption.

Common Materials

Vegetables - Fruits - Mushrooms

Common Products

All kinds of vegetables - Fruits - Butter - Margarine - Ready meals for catering and retail - Fruit purees - Juices and vegetable soups - IQF and blocks - Bulk and packaged products

Work frequency: 27,12 MHz Working Voltage: 6000 - 4000 V