In the food processing industry, a rapid thawing process is required between frozen food and further processing. On the one hand, rapid thawing can save time and improve processing efficiency, and on the other hand, it can also reduce the risk of deterioration.RF technology is based on the dielectric properties of materials and provides a revolutionary solution for the high-speed thawing of various foods.RF technology heating is volumetric heating, which ensures uniform temperature even for dense or thick materials, avoids typical drawbacks of conventional heating (temperature gradients between the core and surface of the material).

Strayfield equipment ensures even thawing, which not only maintains the natural texture and flavor of the product, but also greatly reduces processing time.This thawing efficiency minimizes the time the food stays at temperatures that are conducive to microbial growth, thus reducing the risk of contamination.Strayfield has industry-leading energy efficiency, advanced filter oscillator design, adheres to strict compliance standards, and uses flat electrode technology for a more gentle and consistent thawing process.Using this technology, Strayfield Food RF Thawing Equipment is thawing 50 times faster than traditional methods, while ensuring that the food maintains its original quality.

Performance advantages of Strayfield Food RF Thawing System:

1. Improve productivity: Strayfield’s food RF thawing system can be integrated into continuous production lines, achieving high productivity.In the integrated production line, a continuous and effective thawing process can be ensured.In turn, downtime between batches can be eliminated and overall production efficiency can be improved.

2. Ensure uniform thawing: Strayfield’s food RF thawing system provides a consistent and controllable heating environment that ensures a uniform heating process throughout the system.This uniformity helps maintain the quality and integrity of food and reduces water loss in meat.

3. Short processing time: Strayfield’s food RF thawing system provides fast and precise heating capability, allowing for extremely short processing time.The rapid and effective thawing process limits product exposure to temperatures that promote microbial growth, effectively reducing the risk of bacterial infection.

4. Space optimization: Strayfield's food radiofrequency thawing system covers a lot of floor area compared to traditional thawing methods, optimizing its overall operating space.

Advantages of Strayfield for meat products:

1. Uniformity: The thawing process ensures that the entire meat is heated evenly and avoids the common problem of overheating of the outer layer.

2. Speed: RF thawing is significantly faster than traditional methods, which means faster processing time and higher productivity.

3. Product Quality: Fast and even thawing reduces the exposure time of meat, thereby minimizing the growth of microbial organisms.

4. Energy efficiency: RF methods are more energy-efficient than traditional thawing methods such as water baths or air heat energy, because they target food directly, rather than by heating large amounts of water or air.

5. Save yield: Traditional methods can cause the meat to lose moisture and thus lose weight.RF thawing minimizes moisture loss and maintains yield and natural content of meat.

6. Flexibility: The RF system can be adjusted to handle different sizes and cut meat, ensuring optimal thawing regardless of product changes.

7. Space saving: RF devices tend to cover less footprint than large defrost chambers or water bath systems.

8. Operational Continuity: The RF system can quickly adapt to different thawing needs, ensuring faster operation and reducing downtime between various meat batches.

9. Environmental protection: Reduces water use (compared to water baths) and efficient energy consumption, making RF thawing a more sustainable option.

Advantages of Strayfield for seafood products:

1. Texture maintenance: RF technology provides uniform heating, maintains the structural integrity of the above foods, and maintains the natural texture and meat elasticity of seafood.

2. Minimum moisture loss: RF thaw reduces cell damage and ensures maximum natural state, which is essential to maintain seafood weight, quality and freshness.

3. Quick Thaw of Surimi: Surimi is a paste made from fish and its application requires a consistent texture.RF thawing ensures that the surimi is evenly thawed without creating uneven textures or ice.

4. Flavor preservation: RF technology quickly thaws to keep the seafood original and fresh flavor.

5. Microbial safety: Rapid thaw minimizes the time the seafood is in temperature-hazardous areas, reduces the risk of bacterial growth, and ensures safer products.

6. Efficiency of large batch processing: RF systems can effectively process batches, making them more energy-efficient than traditional methods of large-scale operations.

7. Universality of various seafood: The RF system can be adjusted to suit a wide range of properties, from dense shellfish to exquisite fillets, ensuring the best results for each fillet.

8. Cold chain integrity: The RF system can be integrated into the processing line to ensure that seafood is quickly filtered and transferred to the next processing stage, protecting the cold chain and ensuring maximum product quality.

9. Space efficiency: In seafood processing facilities, if space is limited, the design of RF equipment is relatively compact, which can save space and replace large thawing pools or thaw chambers.

10. Environmental protection: RF defrost uses less water, conforms to sustainable practices and reduces environmental impact.

Advantages of Strayfield for fruits, flesh, vegetables, and creams:

1. Preservation of nutrients: The rapid thawing process reduces the potential loss of vitamins and minerals, and maintains the nutritional integrity of fruits and vegetables.

2. Texture Retention: RF technology provides uniform heating to maintain the brittleness and structural integrity of these products.

3. Optimal color retention: The color of fruits and vegetables is a key indicator of freshness.RF thawing minimizes possible discoloration during prolonged thawing, ensuring a beautiful appearance of the product.

4. Consistency of the pulp: RF technology ensures that the pulp is evenly thawed and prevents ice or uneven consistency from affecting the quality of the final product.

5. Minimum moisture loss: RF technology minimizes cell damage in fruits and vegetables, thereby reducing moisture loss and maintaining product weight.

6. Butter cube thawing: RF technology can shorten thawing time and speed up processing and packaging operations.

7. Microbial safety: Fast and uniform radio frequency thawing can reduce the risk of microbial contamination and corruption.

8. Energy Efficiency: RF defrost is usually more energy-efficient than traditional methods, especially when dealing with large amounts of fruits and vegetables in commercial environments.

9. Adaptability to different products: Considering the diversity of fruits and vegetables, from thick pineapples to delicate berries, the RF system can be adjusted to handle all types in the best way.

10. Sustainability and Reduced Waste: Rapid Thaw means reducing energy consumption and processing time.This not only helps reduce the carbon footprint, but also minimizes product waste caused by spoilage or texture degradation.

Origin: Strayfield, UK