Pasteurization

Common Products: Bread - Ravioli - Fresh Pasta - Gnocchi

The utilization of Radio Frequency (RF) technology enables a rapid and uniform heating process throughout both the product and its packaging, resulting in a substantial reduction of microbial contaminants such as molds, yeasts, and pathogens. Unlike conventional methods, which rely on slow heat transmission, RF heating quickly achieves the required microbial kill level within a few minutes, rather than the prolonged duration of one hour or more. RF technology's remarkable ability to generate heat volumetrically within the product contributes to the swiftness, uniformity, and control of the heating process. This eliminates the limitations commonly associated with conventional pasteurization methods.

The expedited process speed and uniform distribution of heat minimize the risk of product degradation, ensuring the preservation of optimal product quality and freshness. One significant advantage of RF pasteurization is its high process speed, allowing for continuous operation. This continuous flow of RF pasteurization provides notable logistic benefits, enhancing product handling and improving production scheduling efficiency.

By leveraging the unique capabilities of RF technology, a rapid and uniform heating process is achieved throughout the product and packaging, leading to a significant reduction in microbial contamination. This eliminates the drawbacks of conventional pasteurization methods and helps maintain the highest level of product quality and freshness. The fast process speed of RF pasteurization enables continuous operation, resulting in notable logistical advantages in product handling and production scheduling.

Typical temperature: 80 °C

Typical holding time: 14 min

Work frequency: 27,12 MHz