Let the power FLUX - Defrosting

Tempering and Defrosting

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.

Defrosting in minutes

By harnessing the power of Radio Frequency (RF) technology, the defrosting time is drastically reduced, allowing for swift and efficient thawing of products. Even large blocks can be defrosted rapidly, minimizing the time required for the process. Furthermore, the versatility of RF technology enables defrosting to take place inside the packaging itself, eliminating the need to remove the product for thawing. This feature provides convenience and preserves the integrity of the packaging, making it well-suited for storage and distribution purposes.

No product degradation

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.

Higher product yield

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 of Meat

Common Materials: Beef - Pork - Chicken - Turkey - Lamb

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

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.

Work frequency: 27,12 MHz

Working Voltage: 6000 - 4000 V

Common products rates:

Pork Shoulder (20% fat)Block 20 kg From -12°C to -4 / -1°C in 18 minutes
Beef Trimming (70-85% VL) Block 15 kg From -18°C to -7 / -4°C in 12 minutes
Chicken Drumsticks Cardboard box 10 kg From -18°C to -2 / +2°C in 30 minutes
Pork Trim (72% lean) Block 27 kg From -18°C to -2°/ 0°C in 40 minutes From -18°C to -4°/ -2°C in 20 minutes
Pork Skinless Belly Block 5 kg From -18°C to -5 / -3°C in 15 minutes
Beef Trimmings (7% fat) Block 20 kg From -18°C to -3 / 0°C in 25 minutes
Beef Trimming (95% VL) Block 20 kg From -18°C to -4 / -2°C in 30 minutes
Pork back Vacuumed bag 10 kg From -20°C to -5 / -2°C in 20 minutes
Beef Block 25 kg From -20°C to -8 / -6°C in 20 minutes From -20°C to -4 / -2°C in 35 minutes
Pork (20% fat) Block 16 kg in vacuumed bag From -12°C to -4 / 0°C in 18 minutes
Beef Kidney Block 23 kg From -18°C to -4 / -1°C in 30 minutes
Whole Chicken Cardboard Box 10 kg From -18°C to -2 / 0°C in 30 minutes
Beef Trimmings (15% fat) Block 20 kg From -18°C to -4 / 0°C in 25 minutes
Beef Tongue Vacuumed bag 2.2 kg From -18°C to -3 / 0°C in 20 minutes
Chicken Breast Fillet Cardboard box 10 kg From -18°C to -3 / 0°C in 30 minutes
Beef Trimming (90% VL) Block 20 kg From -18°C to -3 / 0°C in 40 minutes
Pork Shoulder 4D Boneless Block 27 kg From -18°C to -4 / -1°C in 40 minutes
Pork Loins Block 20 kg From -20°C to -2 / 0°C in 30 minutes

Defrosting of Fish

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

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.

Work frequency: 27,12 MHz

Working Voltage: 6000 - 4000 V

Common products rates:

IQF Squid 2 bags 500 g/each in cardboard box From -20°C to -4 / -2°C in 15 minutes
Mackerel Block 25 kg From -20°C to -4 / -1°C in 20 minutes
Emperor fish Half fish 20-25 kg From -20°C to -6 / -3°C in 20 minutes
Sardine Block 10 kg From -20°C to -3 / -1°C in 25 minutes
IQF Shrimps Cardboard box 10 kg From -18°C to -3 / 0°C in 18 minutes
IQF Scallops 4 bags 250 g/each in cardboard box From -20°C to -5 / -4°C in 15 minutes
Squids Block 12 kg From -20°C to -4 / -1°C in 20 minutes
Salmon Fillets Block 8 kg From -20°C to -3 / -1°C in 35 minutes
Breaded Prawns 20 trays 230 g/each in plastic crate From -20°C to -5 / -2°C in 10 minutes
Shrimps 2 bags 500 g/each in cardboard boxFrom -20°C to -4 / -1°C in 15 minutes
Salmon Headed whole fish approx. 3 kg From -20°C to -3 / 0°C in 20 minutes From -20°C to -2 / 0°C in 30 minutes
Cooked Crayfish tail meat 2 kg bags in cardboard box (12 kg in total) From -18°C to -1 / +2°C in 20 minutes
Tilapia IQF fillets From -20°C to -2 / +1°C in 10 minutes
Calamari IQF rings From -20°C to -5 / -3°C in 10 minutes
Mussels 2 bags 500 g/each in cardboard box From -20°C to -4 / -2°C in 10 minutes
Tuna chunks Vacuumed bag approx. 2 kg From -18°C to -6 / -4°C in 25 minutes
Mixed Seafood 6 trays 270 g/each in cardboard box From -20°C to -5 / -3°C in 10 minutes

Defrosting of Vegetables

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

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.

Work frequency: 27,12 MHz

Working Voltage: 6000 - 4000 V

Common products rates:

Crushed Pineapple Block 10 Kg From -19°C to -1.0/-2.0 in 40 minutes
Spinach Block 20 kg From -18°C to -1 / +2°C in 10 minutes
Carrot juice Block 10 Kg From -19°C to -1.0/-2.0 in 48 minutes
Egg white Block 10 Kg From -18°C to -1.5/-2.0 in 42 minutes
Raw Bread Dough before proving Piece 330 g From -20°C to -2 / +10°C in 10 minutes
Butter Packed block 25 kg From -18°C to -3 / +4°C in 40 minutes
IQF Strawberries Block 10 Kg From -18°C to -1.0/-3.0 in 19 minutes
Soft Cheese Packages 350 gr From -18°C to -2 / +6°C in 15 minutes
Coconut juice Block 10 Kg From -19°C to -1.0/-2.0 in 40 minutes
Raw Bread Dough after proving Piece 330 g From -20°C to 0 / +10°C in 10 minutes
Kiwi Puree Block 20 Kg From -19°C to -1.5/-3.0 in 35 minutes
Carrots Block 20 kg From -18°C to -1 / +1°C in 15 minutes
Onion Block 20 kg From -18°C to -2 / 0°C in 15 minutes

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