Overview of Products, Technologies, and Services

It is a heat treatment technology that generates heat directly and uniformly throughout the product. It can thaw raw materials and intermediate products (meat, fish, block vegetables, etc.) for the food industry, dry baked products (biscuits, crackers, etc.), inactivate liquid eggs (sterilize at low temperatures), dry and disinfect flour and spices. This process is completed in minutes or seconds depending on the product and works evenly on all product mass. The process is completely controlled through the PLC and does not emit radiation or smoke. RF technology enables significant production capacity improvements and operational savings at the same time.

Product Features

• During exposure to radio frequencies, water molecules undergo vibration and rotation at frequencies of more than 270,000 times per second, producing heat and, if necessary, elevating the water temperature until it evaporates. Heat transfer is endogenous and instantaneous throughout the product, making the entire process significantly faster than traditional drying and heat method
• The drying process plays a decisive role in creating high-quality products. High-frequency dryers are designed to remove excess moisture from many substrates in minutes, replacing time-consuming and expensive traditional drying systems. RF technology is particularly suitable for drying baked products (such as biscuits, crackers, and crisps bread) after baking.
• Traditional thawing systems (such as still air thawing, forced air/blast thawing, water sprinkling, and water immersion systems) are time consuming and often result in product waste due to poor process control. RF thawing is an introductory and fast-acting method that allows you to proceed to the next step in minutes. By placing the product on the conveyor belt of an RF device and rapidly dielectrically heating it at a temperature below the melting point of water, it has been confirmed that there is no drip loss or deterioration due to bacteria. In this way, we can not only save time and maintain quality, but also make it easier to respond to urgent orders and completely eliminate product wa
• The great advantage of RF technology is a variety of foods, intermediate products, or end products (bulk or package) decontamination and sanitation of It can also be achieved by chemical conversion and pasteurization. The ability to penetrate deep into the product and generate uniform and instantaneous heat is at the same time a major feature and advantage of RF heating. The product is subjected to rapid and gentle dielectric heat treatment for several minutes to inactivate microorganisms. In this way, food substrates can be sterilized while maintaining physical, sensory, and nutritional properties.