Radio Frequency Defrosting

Tempering and Defrosting

RF (Radio Frequency) technology offers numerous advantages in the context of tempering, softening, and defrosting processes. It enables a fast, uniform, and controlled method that reduces drip losses and minimizes product deterioration due to bacterial growth.

When the RF generator applies high-frequency alternating voltage between the capacitor plates, the dipolar water molecules within the frozen product start to vibrate and rotate, attempting to align themselves with the rapidly changing polarities of the plates. This phenomenon creates intermolecular friction, generating heat rapidly and uniformly throughout the entire product mass, regardless of its size, weight, shape, or thermal conductivity.

The amount of heat generated inside the product and the defrosting time can be controlled by adjusting the voltage applied to the electrode plates and the speed of the conveyor belt.

One of the significant advantages of RF technology is the remarkable speed at which defrosting can be achieved. Instead of taking hours or days, defrosting can be completed within minutes, even for large product blocks. Additionally, RF technology allows defrosting directly inside the packaging used for storage or retail distribution, such as carton boxes, polyethylene liners/bags, or plastic crates.

The fast and uniform defrosting process offered by RF technology minimizes the risk of product degradation. This includes the deterioration of sensorial, chemical, and physical characteristics, as well as the growth of bacteria. By preserving the quality of the product, RF technology ensures that it reaches consumers in optimal condition.

Another notable benefit of RF defrosting is the higher product yield it offers. By achieving tempering to -3°C/-1°C without any drip loss, RF technology completely eliminates the weight losses (up to 8%) that can occur with conventional defrosting methods. This improved yield provides immediate economic benefits, allowing for a rapid return on investment for RF equipment, with pay-back periods as short as 6 to 12 months.

In summary, RF technology revolutionizes tempering, softening, and defrosting processes by offering fast, uniform, and controlled heating. It minimizes drip losses, reduces product deterioration, and increases product yield. The economic benefits and preservation of product quality make RF technology a highly advantageous solution for various industries involved in the production and distribution of frozen products.

Radio frequency ensures the rapid and uniform tempering of large meat blocks or individual pieces (cuts), improving the product yield by minimizing the drip loss. The product can be obtained at the correct temperature needed for the next process: grinding, cutting, slicing, portioning, forming, dicing, mincing, flaking, tumbling, marinating, deboning, etc. RF defrosting is highly efficient on all kinds of meat, regardless of its shape, size and fat content.

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

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

The product can be obtained at the correct temperature needed for the next process: re-packing, sawing, cutting, portioning, grinding, forming, gutting, cooking, marinating, etc.

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

Radio Frequency tempering minimizes the drip loss of frozen fruits and vegetables, which therefore retain their texture, flavor and freshness.

The product can be obtained at the correct temperature needed for the next process or immediate use.

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