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Food

Tempering and defrosting

Rapid defrosting equipment for fish and seafood


 

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, toothfish, surimi, 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”.


Emperor fish
Half fish 20-25 kg
From -20°C to -6 / -3°C in 20 minutes

Squids

Block 12 kg
From -20°C to -4 / -1°C in 20 minutes

Mackerel

Block 25 kg
From -20°C to -4 / -1°C in 20  minutes

Shrimps

2 bags 500 g/each in cardboard box
From -20°C to -4 / -1°C in 15  minutes

IQF Squid

2 bags 500 g/each in cardboard box 
From -20°C to -4 / -2°C in 15  minutes

Mixed Seafood
6 trays 270 g/each in cardboard box 
From -20°C to -5 / -3°C in 10 minutes

Breaded Prawns
20 trays 230 g/each in plastic crate 
From -20°C to -5 / -2°C in 10 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

IQF Scallops
4 bags 250 g/each in cardboard box 
From -20°C to -5 / -4°C in 15 minutes

Mussels
2 bags 500 g/each in cardboard box 
From -20°C to -4 / -2°C in 10 minutes

Salmon Fillets
Block 8 kg
From -20°C to -3 / -1°C in 35 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

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Tuna chunks
Vacuumed bag approx. 2 kg
From -18°C to -6 / -4°C in 25 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

Cooked Crayfish tail meat
2 kg bags in cardboard box (12 kg in total)
From -18°C to -1 / +2°C in 20 minutes

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