Microwave and radio frequency equipment developed by SAIREM allows deep frozen foods to be tempered or defrosted quickly such as meat, poultry, fish, fruits, vegetables, cheese, butter…
12 Porte du Grand Lyon
Tempering of frozen blocks from -20 °C to -4 °C/ -2 °C. After microwave tempering the products can be diced, ground, cut or sliced instantaneously.
Sanitary: no bacteriological growth, complies with all hygiene regulations and standards, keeps taste and texture qualities
Fast: time of treatment very short, high production flexibility
Reliable: consistent temperature
Economical: product gin from 5 to 10 %, working on a just-in-time basis, minimum floor space, fast return of investment.