Rapid defrosters for meat “COLDWAVE+”
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”.
Beef and lamb
Trimming, muscles, oyster, tenderloin, shoulder, breast, neck, shin, shank, tongues, kidneys, lungs, etc. with different % of fat content.
Pork
Shoulder, ham, trimming, loins, back, belly, leg, fillets, shin, neck, etc. with different percentage of fat content.
Poultry
Chicken, turkey, duck, etc.: fillets, breasts, thighs, wings, drumsticks, legs, bone-in or bone-less, skin, MDM, trimming, etc.
Game
Deer, hare, roe, reindeer, doe, etc.
Beef
Block 25 kg
From -20°C to -8 / -6°C in 20 min
From -20°C to -4 / -2°C in 35 min
Beef Kidney
Block 23 kg
From -18°C to -4 / -1°C in 30 min
Beef Tongue
Vacuumed bag 2.2 kg
From -18°C to -3 / 0°C in 20 min
Beef Trimming (95% VL)
Block 20 kg
From -18°C to -4 / -2°C in 30 min
Beef Trimmings (7% fat)
Block 20 kg
From -18°C to -3 / 0°C in 25 min
Beef Trimmings (15% fat)
Block 20 kg
From -18°C to -4 / 0°C in 25 min
Beef Trimming (90% VL)
Block 20 kg
From -18°C to -3 / 0°C in 40 min
Beef Trimming (70-85% VL)
Block 15 kg
From -18°C to -7 / -4°C in 12 min
Chicken Drumsticks
Cardboard box 10 kg
From -18°C to -2 / +2°C in 30 min
Chicken Breast Fillet
Cardboard box 10 kg
From -18°C to -3 / 0°C in 30 min
Pork back
Vacuumed bag 10 kg
From -20°C to -5 / -2°C in 20 min
Pork Skinless Belly
Block 5 kg
From -18°C to -5 / -3°C in 15 min
Pork Loins
Block 20 kg
From -20°C to -2 / 0°C in 30 min
Pork Shoulder (20% fat)
Block 20 kg
From -12°C to -4 / -1°C in 18 min
Pork Trim (72% lean)
Block 27 kg
From -18°C to -2°/ 0°C in 40 min
From -18°C to -4°/ -2°C in 20 min
Pork (20% fat)
Block 16 kg in vacuumed bag
From -12°C to -4 / 0°C in 18 min
Pork Shoulder 4D Boneless
Block 27 kg
From -18°C to -4 / -1°C in 40 min
Whole Chicken
Cardboard Box 10 kg
From -18°C to -2 / 0°C in 30 min