Compact design and small footprint


Easy loading and unloading


Large touch control panel with recipe management


Batch Microwave Tempering Unit AMW

SAIREM’s AMW range of batch microwave tempering units allow rapid tempering of frozen meat, poultry, fish, fruit, and vegetable products, and butter products. Microwave energy is generated by a magnetron and is guided by waveguides into the cavity. Microwave technology is suited for both regular and irregular shaped products. With treatment times of less than 10 minutes, the AMW units offer high flexibility in production, and with rolling trays and a large pneumatic door for loading and unloading, minimises changeover time. Optimal distribution of the microwaves in the cavity, two microwave power inlets, and the turntable, allow perfect homogeneity of the final temperature throughout the product to +/- 1 °C.
MW leak detector and safety interlocks
Rotating table for optimal MW distribution
Multiple MW entries for homogenous heating


The AMW range of tempering batch ovens are available in 3 different configurations. Tempering capacities are variable and depend on the final required temperature, product type, product shape and level of fat.




Sam Crooks
Technical Sales Manager
“SAIREM’s microwave and radio-frequency equipment is optimised to the specific requirements of a given application, offering high thermal efficiency and shorter processing times to ensure better preservation of the organoleptic properties. Typically, payback can be of the order of several months, subject to existing drip losses which are sometimes overlooked. Contact us for more information.”


Microwave and radio-frequency technologies are perfectly suited to improving thermal processing in the food industry. Heat generation is almost instantaneous and allows for a perfectly controlled process, thanks to rapid, uniform heating. Almost all of the energy is transferred to the treated product, drastically minimising energy losses.

For over 40 years, SAIREM’s dedicated research and development team have been developing optimum microwave and radio-frequency solutions for customers specific tempering requirements.

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

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.
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.
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.
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.
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Contact us for more information on this or any other product we offer.

Related equipment

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

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