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Tempering and
defrosting

Main | Meat and fish production | Tempering and
defrosting

Benefits

Defrosting and thawing in minutes

Defrosting in minutes

Defrosting is achieved in minutes rather than hours/days, even for large product blocks and, if necessary, directly inside packaging used for storage or retail distribution (carton boxes, polyethylene liners, etc.).

No drip loss, no product degradation

The process speed and uniformity minimise the risk of product degradation (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality.

Uniform and controlled treatment

The product can be obtained at the correct temperature needed for the next process. Also, weather and external ambient conditions do not affect the treatment, so that it can be controlled accurately and consistently.

Less floor space, reduced process cost

Radio frequency equipment requires much less floor space compared to the traditional, large defrosting rooms or equipment; defrosting costs are also reduced drastically, thanks to the absence of energy losses to the ambient.

In-line process

Thanks to the high process speed, radio frequency defrosting can be carried out continuously, with significant logistic advantages in product handling and production scheduling. The production can be organised according to “just-in-time” criteria – a great advantage in the case of sudden orders, last-minute changes in the order or under processing, etc.

Higher product yield

Defrosting can be achieved with virtually nil drip loss, that means eliminating completely the weight losses (up to 6-8%) caused by conventional defrosting methods. The improved yield brings immediate economic benefits that allow for an RF equipment pay-back period as short as 6 to 12 months.

Tempering and
defrosting

Defrost in minutes, avoid drip loss, improve yield.

Stalam has developed a rapid in-line defrosting equipment based on the Radio Frequency technology that allows a significant reduction of drip losses and minimises product deterioration due to bacterial growth. This fast, uniform and controlled heating method offers great flexibility in production scheduling and is the ideal solution for many tempering, softening and defrosting processes.

How it works

The product is placed on the machine’s conveyor belt and is transferred continuously through the RF unit (tunnel) passing between upper and lower metallic plates. These plates (also called electrodes) form an electrical capacitor and the product in between the plates becomes the dielectric element of that capacitor. The electrode plates are connected to a radio frequency generator oscillating at a frequency of several million cycles per second. When the RF generator applies high frequency alternating voltage between the capacitor plates, the dipolar water molecules of the frozen product will vibrate and rotate attempting to align themselves according to the fast changing opposite plates polarities.

This phenomenon causes intermolecular friction, which will in turn generate heat rapidly and uniformly within the whole product mass regardless of its size, weight, shape and thermal conductivity. The amount of heat generated inside the product and the defrosting time are accurately controlled through the voltage applied on the electrode plates and the speed of the conveyor belt.

 

Rapid defrosters for fish and seafood “COLDWAVE+”

More >

Thanks to the rapid and gentle Radio Frequency tempering process, the physical, biological and nutritional integrity of fish and seafood are preserved at best, thus ensuring the product freshness and healthiness.

Different species of fish and seafood, whole, H&G, fillets, loins, steak/chunks, shell-on or peeled can be RF defrosted:

  • squid,
  • calamari,
  • octopus,
  • scallops,
  • mussels,
  • sardines,
  • salmon,
  • tuna,
  • swordfish,
  • shrimps, prawns, crawfish, lobsters,
  • cod,
  • pollock,
  • hake,
  • pangasius,
  • halibut,
  • catfish, etc.

The treatment can be performed on IQF products or blocks.

The multi-position upper electrode system and the wide conveyor belt allow to process a wide range of sizes and weights: from few kg to 30 kg and from few cm to 23 cm high (standard configuration). Upon request, the machine can be customized to process bigger and heavier blocks.

Thanks to the characteristics of the RF field and the different types of conveyor belt available, the product can be processed packaged (in PE film/liner or bag, open or vacuumed, paper film, PE + carton, PP crates or trays, etc.) or “naked”.

0.00 KZT

Rapid defrosters for meat “COLDWAVE+”

More >

The Radio Frequency technology ensures the rapid and uniform tempering of large meat blocks, improving the product yield by minimising the drip loss.

The treatment can be performed on individual pieces (cuts) or blocks. The multi-position upper electrode system and the wide conveyor belt allow to process a wide range of sizes and weights: from few kg to 30 kg and from few cm to 23 cm high (standard configuration).

Upon request, the machine can be customized to process bigger and heavier blocks.

Thanks to the characteristics of the RF field and the different types of conveyor belt available, the meat can be processed packaged (in PE film/liner or bag, open or vacuumed, PE + carton, PP crates or trays, etc.) or “naked”.

 

0.00 KZT
Slicers

Slicers

Food trays

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Abattoir for cattle and sheep

Abattoir for cattle and sheep

Short | long | special shape pasta lines production

Short | long | special shape pasta lines production

Lines for hard and soft cheese production

Lines for hard and soft cheese production

Steam generators and watertreatment

Steam generators and watertreatment

Burgers | nuggets | skewers | meatballs

Burgers | nuggets | skewers | meatballs

Delicatessen production

Delicatessen production

Sausage production

Sausage production

Ice machines

Ice machines

Beverage industry plant engineering

Beverage industry plant engineering

Packaging equipment

Packaging equipment

Stew canning meat, sauces and vegetable lines production

Stew canning meat, sauces and vegetable lines production

Deboning rooms

Deboning rooms

Food processing plants cold rooms construction

Food processing plants cold rooms construction

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