PSC offers both radio frequency and microwave technology for customized ovens and dryers. Both technologies provide similar dielectric heating, but there are some differences in benefits. Benefits of microwave technology are:
- Heats uniformly allowing it to quickly dry or heat products
- Lower cost per kW than RF
- Highly efficient for the pasteurization of liquid product and sanitization operations
- Can be used separately or combined with convection technologies to maximize benefits
- For Tempering:
- Continuous Process: Tempered products can go immediately to downstream operations, slicing, dicing, grinding, etc.
- A very uniform product is provided to the downstream operation such as slicing, dicing, grinding, etc. This uniform process improves both the quality of the product and the yield of the process
- Lower selectivity and high penetration provide good results even when food is heterogeneous
- Has a shorter wavelength than RF and works well for objects with irregular shapes as found in many meats
- MW will temper all foods in less than 10 minutes (usually 5-6 min), providing high throughput and capacity
- Shorter process times than RF allow for more compact equipment
- Better Product Quality: Consistent temperature provides consistent product
- Uniform block temperature avoids drip loss from thawed product
- Improved Yield: Less drip loss and waste in slicing, dicing, grinding, etc.
- Enhanced Food Safety: Uniform block temperature below 32°F and less exposure time reduces opportunity for bacteria growth
- Lean Manufacturing: Reduced time provides greater production flexibility, reduced WIP and inventory
- Reduced Labor cost: Eliminates additional product handling in tempering rooms
- Reduced Floor Space: Eliminates tempering rooms and holding areas
PSC engineering staff will evaluate every customer’s process and their expectations/needs to determine if microwave or radio frequency is the best solution. PSC microwave lab systems are available to evaluate both 915 and 2450 MHz microwave technology.