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In-line rapid defrosting RF equipment

STALAM Hall: Shk Saeed Hall 2 Stand: S2-D48
The drawbacks of conventional defrosting methods can be avoided thanks to the ability of radio frequency (RF) to rapidly generate heat volumetrically within the product (meat, fish, seafood, vegetables, fruit). The heating process is fast, uniform and controlled, resulting in a significant reduction of drip losses and minimising product deterioration due to bacterial growth. The RF heating method offers flexibility in the production scheduling and is the ideal solution for many tempering, softe
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