ARIES is a Radio Frequency dryer that ensures fast and efficient moisture removal and levelling, increasing shelf-life and cutting processing costs. 
It also reduces checking problems, eliminates surface browning, enhances crispness and flavor, reduces Acrylamide formation.

Extend the shelf-life, cut costs

The drying process plays a decisive role in creating high-quality products.
Radio Frequency dryers have been developed on purpose to remove the excess moisture content from many substrates in minutes, replacing slow and expensive conventional drying systems.
The RF technology is particularly suitable for the post-baking drying of baked products (biscuits, crackers, crispbread, etc..).
Indeed, final moisture reduction and levelling is a difficult task to achieve in baking ovens: due to the crust formation during baking, moisture evaporation takes about 60% of the energy of the entire process and about 30% of the overall oven length.
Differently, Radio Frequency is selective towards water and ensures drying in minutes with no surface over-baking or excessive coloring. 
Hundreds of RF post-baking dryers have been installed in industrial bakeries in the last 40 years, making it the most popular RF drying application in the food sector.

Microwave defrosting of meat, fish and vegetables.

With SOLIDWAVE RF Systems introduces a new state of the art technology. The solid state generator allows a precise control of the frequency (915MHz) resulting in a more uniform thawing. The drawbacks of magnetron generators are eliminated with a more reliable and consistent lower voltage electronic.

The new SOLIDWAVE BATCH is designed to maximize the productivity with a compact batch design. It is targeted for central kitchens, catering and food service companies to help them with very fast and uniform thawing. The system is made in food grade stainless steel and it has a sideways-opening door. With a power of 20kW, it can process 0.5 tons per hour treating at the same time up to 4 trays of 60 X 40 X 25 cm each of 25kg. It offers customization for over 100 defrosting recipes and features a user-friendly touchscreen and keyboard panel.

The outstanding benefits of the RF technology can also be achieved in the disinfestation, sanitization and pasteurization of various food commodities, intermediates or finished products, either in bulk or packaged.
IGOS RF pasteurizer ensures a rapid and thorough microbial inactivation, preserving at best physical, sensorial and nutritional properties of food.

Ensure microbial inactivation, preserve product quality

Food processors often rely on steam or other conventional heating systems (mostly based on hot air circulation or surface heat exchangers) for the microbial inactivation/stabilization processes: the heat transfer is generally slow and uneven, severely damaging the physical, sensorial and nutritional properties of the product.

Differently, the ability to penetrate deep inside the product mass and generate heat evenly and instantly is, at the same time, the main characteristic and the main benefit of RF heating. Practically, in RF pasteurizers the product is submitted to a rapid and gentle dielectric heat treatment for a few minutes, that leads to live cell destabilization and microbial inactivation. In this way, food substrates can be sanitized while preserving their physical, sensorial and nutritional properties.

RF machines are rather small in size and modular, so that additional production capacity can be easily added at any time. This makes convenient the integration of the RF technology into existing production lines.

Adjustable parameters in the PLC allows the operator to set the appropriate process recipe for each product.

Either batch or conveyorized model RF machines are available, depending on the product type and production capacity requirements. The machines and their ancillary equipment are designed and supplied according to the customers’ specific requirements.

THERIO RADIO FREQUENCY DEFROSTING

RF defrosting is an endogenous and instantaneous method that delivers the product ready for the next step in a few minutes: the product to be defrosted, either in blocks or IQF, is placed on the conveyor belt of the RF machine and is submitted to rapid dielectric heating that brings its temperature just below the melting point of water.

Main benefits:

• Fast and Uniform Defrosting
  Conventional defrosting systems (still or forced air/blast thawing, water sprinkling, water immersion systems, etc..) are very slow and release non uniform defrosting (as the external surface has higher temperatures while the core is still frozen), generating product waste due to the poor process control..
  THERIO ensures a ultrafast and uniform defrosting process throughout the whole mass of the product, regardless of its size, weight and shape. This allows saving time and preserving product quality.
  
  
• No Drip Loss
  Conventional defrosting systems release higher temperatures at product surface, causing drip loss with economic and nutritional loss.
  THERIO ensures minimum drip loss, which allows fast pay back of machine investment.
  
  
• Just in Time Defrosting
  Conventional defrosting systems require critical defrosting scheduling one or two days in advance.
  THERIO ensures just in time defrosting process so that last-minute orders can be flexibly managed and product waste is completely avoided.
  
  
• No Bacteria Degradation or Contamination
  Conventional defrosting systems cause bacteria growing due to long exposure in warm chambers or bacteria contamination due to common waters immersion.
  THERIO ensures rapid defrosting process in the original storage packaging and preserves quality and organoleptic characteristics.
  
  
• In Line Process
  Conventional defrosting systems are based on batch concept requiring large thawing rooms, multiple handling and continous defrosting process checking.
  THERIO ensures continuous in-line process, in the original storage packaging without product damages, allowing full handling automatization and huge savings in labor cost.

RF defrosting is suitable for:

• meat
• fish and seafood
• vegetables and fruits
• other products

Also available laboratory equipments for trials and validation of the process