07.05.2016 - 12.05.2016 — Hall: 9.0 Stand: F 76
CONTROLLING MICROWAVES AND RADIO FREQUENCY
SAIREM microwave and radio frequency equipment allow deep frozen foods to be tempered or defrosted quickly such as meat, poultry, fi sh, fruits, vegetables, butter, cheese, etc.
MICROWAVES : 915 MHz AND 2450 MHz
This technique is perfect for tempering (from -20°C to -4/-2°C) meat products within 3 to 6 minutes. Blocks are cold enough to be prepared according to the industrial needs (dicing, mincing, cutting or slicing).
RADIO FREQUENCY : 13.56 MHz AND 27.12 MHz
This technique is mainly used to temper sea food products, vegetables and fruit for which the fi nal requested temperatures vary from -3°C to -1°C. Radio frequency also defrosts meat products within 30 to 45 minutes whilst keeping excellent consistency of temperature. Therefore, the blocks will be easily separated in fi lets or pieces and then will be shaped, churned or put into brine in the best conditions.
Hygienic: no bacteriological growth, complies with all hygiene regulations and standards, keep taste and texture qualities
Fast: time of treatment very short, high production fl exibility
Reliable: consistent temperature
Economic: product gain from 5 to 10 %, working on a just in times basis, minimum fl oor space, fast return of investment.