Microwave Up-Tempering: Bulk Defrosting Solutions for the Food Manufacturing Sector

Tempering, also known as defrosting or thawing, is a vital process in the food industry, where it is critical that bulk products are kept at deep frozen temperatures. The tempering process aims to efficiently raise the temperature of deep-frozen food products to chilled, or often just below chilled, temperatures ready for dispatch into a chilled, rather than frozen supply chain.

At Magnavale our Microwave up-tempering process ensures the product is defrosted consistently, ensuring that the temperature remains consistent right through to the core of the food product.

How is bulk product tempered/defrosted?

We utilise different methods to defrost food products, depending on several factors including product density and desired output temperature; firstly using advanced microwave up-tempering technology, and then rapid air, used to equalise temperatures after the microwave process. This is generally used for proteins and fats that need to be dispatched at chilled temperatures, for example, +2°C.

Microwave up-tempering is a technique that uses microwaves to heat up frozen food to a desired temperature quickly. This technique helps to reduce the thawing time significantly, thus minimising the risk of bacterial growth, drip loss and loss of quality. The microwave energy heats the water molecules in the food, causing them to vibrate and generate heat, which in turn thaws the food.

The principle behind the process is that microwave energy is absorbed by the water molecules present in the food, which causes the water molecules to vibrate and generate heat. This heat energy is then transferred to the surrounding food material, which causes the temperature to rise and the frozen food to thaw.

The advantages of microwave up-tempering are many. First, the process is much faster than traditional thawing methods, such as air thawing or water thawing, and can be completed in a matter of minutes instead of hours. Second, it is more energy-efficient than other methods since it uses less energy to thaw the food. Third, it is a more controlled and uniform process, resulting in a more consistent quality of the final product.

In summary, industrial microwave up-tempering is an efficient and effective method of thawing and tempering frozen food products in the food industry. It saves time, energy, and results in a consistent quality final product.

What Food Products Can Be Tempered?

Some examples of foods that can be tempered include:

• Frozen meats such as beef, pork, chicken, and fish
• Frozen vegetables such as broccoli, green beans, and carrots
• Frozen fruits such as berries and cherries
• Frozen baked goods such as bread, pastries, and pizza dough
• Frozen prepared meals such as lasagne, casseroles, and pot pies
• Frozen soups and sauces

It’s important to note that the specific process for up-tempering will vary depending on the type of food being heated and the equipment being used. Microwaves are designed to provide consistent and precise heating, which can help ensure that food is properly thawed without becoming overcooked or dry.

To ensure your product is thawed effectively, we carry out validation trials for all our customers. In these validation trials, we can determine how long your product will take to defrost. For denser products, like fats or proteins, the process will take significantly longer compared to lower density products, such as most bakery goods.

Where are our Tempering Services based?

Our microwave up-tempering facility, the largest in Europe, is centrally based in Chesterfield. We offer various services that can be used in conjunction with our up-tempering solutions, such as frozen/chilled storage, labelling, date coding, packing and more.

If you’re interested in our up-tempering services, or temperature-controlled solutions, please enquire below.