RF technology, grounded in the dielectric properties of materials, offers a revolutionary solution for high-speed defrosting of a diverse range of food items. RF heating is volumetric, ensuring a uniform temperature rise across even dense or thick materials, bypassing the typical challenges of conventional heating that produce a temperature gradient between the material's core and surface.

Strayfield utilizes this technology to its fullest potential. Our RF defrosting or tempering machines are a testament to innovation, defrosting up to 50 times faster than traditional methods, all while ensuring the food retains its quality. Beyond mere speed, our expertise extends to the seamless integration into continuous lines, significantly enhancing productivity rates.

Our machines guarantee uniform thawing, which not only preserves the product's natural texture and flavour but also drastically reduces the processing time. This efficiency in defrosting minimizes the time food spends in temperatures conducive to microbial growth, thereby reducing contamination risks.

We boast industry-leading energy efficiency. a pioneering filtered oscillator design that adheres to stringent compliance standards, and the use of flat electrode technology for a gentler and consistent thawing process.

Uniformity: RF defrosting ensures even heating throughout the meat, avoiding the common issue of the outer layers being overheated while the center remains frozen. This maintains meat integrity and reduces product waste.

Speed: RF defrosting is significantly faster than traditional methods, which means quicker processing times and enhanced production rates.

Product Quality: The rapid and uniform defrosting reduces the time meat is in the temperature danger zone, thus minimizing microbial growth. This results in fresher, safer meat with extended shelf-life. Energy Efficiency: RF systems can be more energy efficient than conventional defrosting methods, like water baths or air rooms, as they directly target the meat rather than heating large volumes of water or air.

Yield Preservation: Traditional methods can sometimes lead to drip loss, where the meat loses moisture and thus weight. RF defrosting minimises drip losses, preserving yield and the meat's natural contents.

Flexibility: RF systems can be adjusted to handle different meat sizes and cuts, ensuring optimal defrosting regardless of product variations.

Space Savings: RF equipment tends to have a smaller footprint than large defrosting rooms or water bath systems, making it a space-saving solution for facilities with limited room.

Waste Reduction: With more precise and controlled defrosting, there's less chance of over-thawing or damaging the meat, reducing product waste:

Operational Continuity: The ability of RF systems to quickly adapt to different defrosting needs ensures a smoother operation, reducing downtime between the variety of meat batches.

Environmentally Friendly: Reduced water usage (compared to water baths) and efficient energy consumption makes RF defrosting a more sustainable choice

Texture Preservation: RF defrosting offers even heating, which maintains the structural integrity of the seafood, preserving its natural texture and firmness.

Minimal Drip Loss: RF thawing reduces the cellular damage and ensures maximum retention of natural juices which is vital for maintaining seafood weight, quality, and freshness.

Rapid Defrosting for Surimi: Surimi, being a paste made from fish, requires consistent texture for its various applications. RF defrosting ensures that surimi thaws uniformly without developing uneven textures or icy pockets.

Flavor Preservation: RF ensures consistent thawing, which maintains the original, fresh-from-the-sea flavor of the seafood.

Microbial Safety: The rapid defrosting provided by RF minimizes the time seafood spends in the temperature danger zone, decreasing the risk of bacterial growth and ensuring a safer product.

Energy Efficiency for Large Batches: RF systems can
efficiently handle bulk quantities, making them more energy-efficient than conventional methods for large-scale operations.

Flexibility for Variety of Seafoods: RF systems can be
tuned to cater to the variable nature from dense shellfish to delicate fillets, ensuring optimal results for each kind.

Cold Chain Integrity: RF defrosting can be integrated
into processing lines, ensuring that seafood is rapidly thawed and moved to the next processing stage, preserving the cold chain and ensuring maximum product quality.

Space Efficiency: In seafood processing facilities
where space is at a premium, RF equipment, with its relatively compact design, offers a space-saving alternative to large thawing tanks or rooms.

Eco-friendly: RF defrosting uses less water, aligning with sustainable practices and reducing the environmental impact.

Preservation of Nutrients: RF defrosting ensures a quick thawing process, which reduces the potential loss of vitamins and minerals, preserving the nutritional integrity of fruits and vegetables.

Texture Maintenance: RF provides even heating that maintains the crispness and structural integrity of these products.

Optimal Color Retention: The color of fruits and vegetables is a key indicator of freshness. RF defrosting minimizes discoloration that can occur with prolonged thawing processes, ensuring visually appealing products.

Consistency for Fruit Pulps: RF ensures that fruit pulps thaw uniformly, preventing icy pockets or uneven consistencies which can affect the end product quality.

Reduced Drip Loss: RF defrosting minimizes cellular damage in fruits and vegetables, leading to reduced water loss and maintaining the weight of the produce.

Quick Processing Time: RF defrosting exceptionally reduces thawing time, accelerating processing and packaging operations.

Microbial Safety: Quick and uniform RF thawing reduces the risk of microbial contamination and spoilage.

Energy Efficiency: RF defrosting is often more energy-
efficient than traditional methods, especially when dealing with bulk quantities of fruits and vegetables in commercial settings.

Adaptability for Varied Produce: Given the diverse nature of fruits and vegetables, from dense pineapples to delicate berries, RF systems can be adjusted to handle various types optimally.

Sustainability and Waste Reduction: Quicker thawing means reduced energy consumption and processing time. This not only aids in reducing the carbon footprint but also minimizes product waste due to spoilage or texture degradation.

*All figures are tentative. Production rates may be higher or lower based on final product presentation and process requirements