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Food

Tempering and defrosting

Rapid defrosting equipment for meat


 

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 % 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 defrost

Beef Trimmings (7% fat)
Block 20 kg 
From -18°C to -3 / 0°C in 25 minutes

Beef Trimmings (15% fat)
Block 20 kg 
From -18°C to -4 / 0°C in 25 minutes

Pork Shoulder (20% fat)
Block 20 kg 
From -12°C to -4 / -1°C in 18 minutes

Pork (20% fat)
Block 16 kg in vacuumed bag
From -12°C to -4 / 0°C in 18 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

Whole Chicken
Cardboard Box 10 kg 
From -18°C to -2 / 0°C in 30 minutes

Chicken Drumsticks
Cardboard box 10 kg 
From -18°C to -2 / +2°C in 30 minutes

Chicken Breast Fillet
Cardboard box 10 kg 
From -18°C to -3 / 0°C in 30 minutes

Beef Kidney
Block 23 kg 
From -18°C to  -4 / -1°C in 30 minutes

Beef Tongue
Vacuumed bag 2.2 kg 
From -18°C to -3 / 0°C in 20 minutes

Pork Loins
Block 20 kg 
From -20°C to -2 / 0°C in 30 minutes

Pork back
Vacuumed bag 10 kg 
From -20°C to -5 / -2°C in 20 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 Trimming (95% VL)
Block 20 kg 
From -18°C to -4 / -2°C in 30 minutes

 

Beef Trimming (90% VL)
Block 20 kg 
From -18°C to -3 / 0°C in 40 minutes

Beef Trimming (70-85% VL)
Block 15 kg 
From -18°C to -7 / -4°C in 12 minutes

Pork Shoulder 4D Boneless
Block 27 kg 
From -18°C to -4 / -1°C in 40 minutes

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