SAIREM

SAIREM is a world leader in industrial microwave and radio-frequency applications. SAIREM’S microwave and radio frequency equipment is used by the food processing industry for tempering frozen products. Innovation has always been at the heart of SAIREM’s strategy. For over 40 years, the company has been dedicated to research and development in order to create new solutions to optimise customers’ processes and now have more than 5000 units in operation across 70 countries.

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Continuous Radio Frequency Tempering Unit TRF

The Continuous Radio Frequency Tempering Unit TRF from SAIREM is optimised for processing fish blocks.

Continuous Microwave Tempering Unit TMW

The Continuous Microwave Tempering Unit TMW from SAIREM offer allow rapid tempering of food products with treatment times of less than 10 minutes.

Batch Microwave Tempering Unit AMW

The Batch Microwave Tempering Unit AMW from SAIREM offer allow rapid tempering of frozen food products with treatment times of less than 10 minutes.

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SAIREM’s tempering by microwave and radio-frequency technologies offer many advantages compared to traditional processes.

Speed

Traditional tempering methods may take hours or even days to temper products. Microwave tempering takes up to 10 minutes. Radio-frequency (RF) can take up to 30 - 40 minutes and is suited to very sensitive products, e.g. fish.

Savings

The speed and uniformity offered by microwave and radio frequency processes eliminates product drip losses and degradation, preventing weight loss (drip loss may be up to 10%) thereby significantly improving raw material yield. Payback on investment can be as short as 6 to 12 months.

Safety

The potential for the growth of pathogenic bacteria as part of a conventional chilled tempering process, is eliminated due to the rapidity of microwave and radio-frequency tempering processes. In addition, SAIREM’s equipment is fully interlocked, and fitted with sensors to detect and prevent microwave/radio-frequency leakage.

Quality

Unlike some typical chilled tempering processes, SAIREM’s microwave and radio frequency tempering methods help preserve all organoleptic properties of your food products. Colour is improved, and weight, flavour, and nutritional attributes are maintained. Temperature homogeneity of +/- 1°C is achievable throughout a product.