Stalam has developed a rapid in-line defrosting equipment based on the Radio Frequency technology that allows a significant reduction of drip losses and minimises product deterioration due to bacterial growth. This fast, uniform and controlled heating method offers great flexibility in production scheduling and is the ideal solution for many tempering, softening and defrosting processes.

Benefits

Defrosting in minutes

Defrosting is achieved in minutes rather than hours/days, even for large product blocks and, if necessary, directly inside packaging used for storage or retail distribution (carton boxes, polyethylene liners, etc.).

No drip loss, no product degradation

The process speed and uniformity minimise the risk of product degradation (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality.

Higher product yield

Defrosting can be achieved with virtually nil drip loss, that means eliminating completely the weight losses (up to 6-8%) caused by conventional defrosting methods. The improved yield brings immediate economic benefits that allow for an RF equipment pay-back period as short as 6 to 12 months.

Uniform and controlled treatment

The product can be obtained at the correct temperature needed for the next process. Also, weather and external ambient conditions do not affect the treatment, so that it can be controlled accurately and consistently.

Less floor space, reduced process cost

Radio frequency equipment requires much less floor space compared to the traditional, large defrosting rooms or equipment; defrosting costs are also reduced drastically, thanks to the absence of energy losses to the ambient.

In-line process

Thanks to the high process speed, radio frequency defrosting can be carried out continuously, with significant logistic advantages in product handling and production scheduling. The production can be organised according to "just-in-time" criteria - a great advantage in the case of sudden orders, last-minute changes in the order or under processing, etc.

• Radio Frequency at 27,12 MHz.
• Construction in AISI 304 stainless steel submitted to anti-corrosion treatments (passivation, pickling) and shot-peening finish.
• Protection level IP65: the external protection boxes of the RF generator are made of insulating sandwich-type panels with sheeting and bearing frame in AISI 304 stainless steel.
• Wide conveyor belt (up to 180 cm) made of certified food-grade rigid polyethylene modules (for packaged products) or solid surface reinforced polyester (for "naked" products).
• Built-in conveyor belt & tunnel washing facilities and full internal access for cleaning through the multiple side panel doors.
• PLC control system for multiple product recipes
• Modular design 

The Radio Frequency technology ensures the rapid and uniform tempering of large meat blocks, improving the product yield by minimising the drip loss.

The treatment can be performed on individual pieces (cuts) or blocks. The multi-position upper electrode system and the wide conveyor belt allow to process a wide range of sizes and weights: from few kg to 30 kg and from few cm to 23 cm high (standard configuration). Upon request, the machine can be customized to process bigger and heavier blocks.

Thanks to the characteristics of the RF field and the different types of conveyor belt available, the meat can be processed packaged (in PE film/liner or bag, open or vacuumed, PE + carton, PP crates or trays, etc.) or “naked”.

Beef and lamb
Trimming, muscles, oyster, tenderloin, shoulder, breast, neck, shin, shank, tongues, kidneys, lungs, etc. with different % of fat content.

Pork
Shoulder, ham, trimming, loins, back, belly, leg, fillets, shin, neck, etc. with different % of fat content.

Poultry
Chicken, turkey, duck, etc.: fillets, breasts, thighs, wings, drumsticks, legs, bone-in or bone-less, skin, MDM, trimming, etc.

Game
Deer, hare, roe, reindeer, doe, etc.

• Radio Frequency at 27,12 MHz.
• Construction in AISI 304 stainless steel submitted to anti-corrosion treatments (passivation, pickling) and shot-peening finish.
• Protection level IP65: the external protection boxes of the RF generator are made of insulating sandwich-type panels with sheeting and bearing frame in AISI 304 stainless steel.
• Wide conveyor belt (up to 180 cm) made of certified food-grade rigid polyethylene modules (for packaged products) or solid surface reinforced polyester (for "naked" products).
• Built-in conveyor belt & tunnel washing facilities and full internal access for cleaning through the multiple side panel doors.
• PLC control system for multiple product recipes
• Modular design

The use of RF heating for food products pasteurisation combines the technical and economic advantages that brought to success this technology in other industrial applications. The ability of radio frequency to heat volumetrically does not rely on the thermal conductivity of the substrate to transfer heat throughout its mass. Since the required process temperatures are reached rapidly and accurately, degradation of the product is reduced to a minimum.

The RF equipment requires less space compared to other machines based on conventional heating technology, that have long heating times and require large product volumes under processing at any given time. Because no thermal energy is wasted into the environment, the RF process is more efficient, economic and environmentally friendly providing significant reduction in the factory carbon footprint. In other words, Stalam radio frequency equipment applies the so called “minimal thermal process” principle for pasteurising food products and can be considered the only real, technically proven and economically viable industrial alternative to conventional technologies presently available in the marketplace for the same purpose.

Tube-type rapid heater “MEATFLOW+”

MEATFLOW+ is a tube-type RF (Radio Frequency) heater specifically designed for the rapid, uniform and precise heating of minced meat, meat emulsions, meat slurries and soups even containing chunks or dice; it ensures consistent results with accurate temperature control while preserving the microbiological and sensorial characteristics of meat products.

This compact machine integrates seamlessly into automated production lines, enabling hygienic and efficient heating processes; with its ability to prevent over- or under-heating, MEATFLOW+ enhances production speed and reliability, making it an invaluable tool for industrial food processing.

Ideal for heating applications and pre-cooking, MEATFLOW+ supports processes such as the rapid temperature increase of minced meat-based products like sausages, hotdogs and nuggets.

MEATFLOW+ maximizes energy efficiency, optimizing resource consumption and reducing operating costs. This innovative solution delivers not only high-quality heating results but also supports sustainability goals within food production operations, since it is entirely powered by electricity.

Stalam has developed a rapid in-line defrosting equipment based on the Radio Frequency technology that allows a significant reduction of drip losses and minimises product deterioration due to bacterial growth. This fast, uniform and controlled heating method offers great flexibility in production scheduling and is the ideal solution for many tempering, softening and defrosting processes.

Benefits

Defrosting in minutes

Defrosting is achieved in minutes rather than hours/days, even for large product blocks and, if necessary, directly inside packaging used for storage or retail distribution (carton boxes, polyethylene liners, etc.).

No drip loss, no product degradation

The process speed and uniformity minimise the risk of product degradation (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality.

Higher product yield

Defrosting can be achieved with virtually nil drip loss, that means eliminating completely the weight losses (up to 6-8%) caused by conventional defrosting methods. The improved yield brings immediate economic benefits that allow for an RF equipment pay-back period as short as 6 to 12 months.

Uniform and controlled treatment

The product can be obtained at the correct temperature needed for the next process. Also, weather and external ambient conditions do not affect the treatment, so that it can be controlled accurately and consistently.

Less floor space, reduced process cost

Radio frequency equipment requires much less floor space compared to the traditional, large defrosting rooms or equipment; defrosting costs are also reduced drastically, thanks to the absence of energy losses to the ambient.

In-line process

Thanks to the high process speed, radio frequency defrosting can be carried out continuously, with significant logistic advantages in product handling and production scheduling. The production can be organised according to "just-in-time" criteria - a great advantage in the case of sudden orders, last-minute changes in the order or under processing, etc.

• Radio Frequency at 27,12 MHz.
• Construction in AISI 304 stainless steel submitted to anti-corrosion treatments (passivation, pickling) and shot-peening finish.
• Protection level IP65: the external protection boxes of the RF generator are made of insulating sandwich-type panels with sheeting and bearing frame in AISI 304 stainless steel.
• Wide conveyor belt (up to 180 cm) made of certified food-grade rigid polyethylene modules (for packaged products) or solid surface reinforced polyester (for "naked" products).
• Built-in conveyor belt & tunnel washing facilities and full internal access for cleaning through the multiple side panel doors.
• PLC control system for multiple product recipes
• Modular design 

The Radio Frequency technology ensures the rapid and uniform tempering of large meat blocks, improving the product yield by minimising the drip loss.

The treatment can be performed on individual pieces (cuts) or blocks. The multi-position upper electrode system and the wide conveyor belt allow to process a wide range of sizes and weights: from few kg to 30 kg and from few cm to 23 cm high (standard configuration). Upon request, the machine can be customized to process bigger and heavier blocks.

Thanks to the characteristics of the RF field and the different types of conveyor belt available, the meat can be processed packaged (in PE film/liner or bag, open or vacuumed, PE + carton, PP crates or trays, etc.) or “naked”.

Beef and lamb
Trimming, muscles, oyster, tenderloin, shoulder, breast, neck, shin, shank, tongues, kidneys, lungs, etc. with different % of fat content.

Pork
Shoulder, ham, trimming, loins, back, belly, leg, fillets, shin, neck, etc. with different % of fat content.

Poultry
Chicken, turkey, duck, etc.: fillets, breasts, thighs, wings, drumsticks, legs, bone-in or bone-less, skin, MDM, trimming, etc.

Game
Deer, hare, roe, reindeer, doe, etc.

• Radio Frequency at 27,12 MHz.
• Construction in AISI 304 stainless steel submitted to anti-corrosion treatments (passivation, pickling) and shot-peening finish.
• Protection level IP65: the external protection boxes of the RF generator are made of insulating sandwich-type panels with sheeting and bearing frame in AISI 304 stainless steel.
• Wide conveyor belt (up to 180 cm) made of certified food-grade rigid polyethylene modules (for packaged products) or solid surface reinforced polyester (for "naked" products).
• Built-in conveyor belt & tunnel washing facilities and full internal access for cleaning through the multiple side panel doors.
• PLC control system for multiple product recipes
• Modular design

The use of RF heating for food products pasteurisation combines the technical and economic advantages that brought to success this technology in other industrial applications. The ability of radio frequency to heat volumetrically does not rely on the thermal conductivity of the substrate to transfer heat throughout its mass. Since the required process temperatures are reached rapidly and accurately, degradation of the product is reduced to a minimum.

The RF equipment requires less space compared to other machines based on conventional heating technology, that have long heating times and require large product volumes under processing at any given time. Because no thermal energy is wasted into the environment, the RF process is more efficient, economic and environmentally friendly providing significant reduction in the factory carbon footprint. In other words, Stalam radio frequency equipment applies the so called “minimal thermal process” principle for pasteurising food products and can be considered the only real, technically proven and economically viable industrial alternative to conventional technologies presently available in the marketplace for the same purpose.