Meat processing facilities struggle with the task of taking deep frozen product and bringing it up to a temperature high enough to allow processing. Traditional methods like tempering rooms cause product spoilage and require labor-intensive cleanup and mangagement. They also take a long time — many hours, or even days. All of these problems add cost. Microwave tempering has become increasingly popular because it solves all of these problems. Here, we have summarized the top 12 reasons companies are adopting microwave tempering:
1. Consistent results
Uniform temperature change throughout the block eliminates most drip loss and therefore enhances the flavor, aroma and juiciness of the finished product.
2. Drip loss elimination
Because drip loss is virtually eliminated, an operation can expect up to a 4% increase in finished yield.
3. Temperature control
Precise Temperature control will assure consistency of particle size in all ground meat products. This enables a high degree of quality control concerning visual uniformity and consistency of bite.
4. Reduced floor space
The Ferrite tempering system requires relatively little floor space. This will afford a maximum level of throughput at a minimal allocation of valuable floor space. In addition, the MIP12 series is expandable. This allows for an immediate increase in throughput at a fraction of the cost of new construction. With overhead generator installations, the expansion can be done with zero impact on footprint.
5. Reduced product handling
Product handling can be kept to a minimum. Each box is handled only once and in-line process design can be configured to reduce your tempering costs to the bare minimum.
6. Increased operational flexibility
Because microwave tempering takes only minutes, as compared to days for conventional air tempering, you will have the operational flexibility to instantaneously change your production plans. In addition, the three day tempering requirement can be eliminated thereby reducing the in process inventory requirement to one day. This reduction in inventory frees valuable funds for other uses.
7. Less bacterial contamination
Controlled tempering also retards bacterial growth. This improves quality and taste, increases shelf life, and reduces risk.
8. Better overall sanitation
The elimination of bloody drippings on the floor will enable you to upgrade the overall sanitation in your plant. This containment will not be tracked through your facility.
9. Improved finished yield
Finished cook yield of many prepared foods can be improved because controlled microwave tempering does not allow valuable protein to leach from raw product.
10. Longer equipment life
The most frequent reason for processing equipment breakdown is improperly tempered meat. If meat is too cold, blades will break, parts will wear and gears will bind. If meat is too warm, product will bind on blades, squeeze into crevasses and create undue stain. The resulting downtime can be dramatically reduced through microwave tempering techniques.
11. Portion control
Portion control of the finished product is simplified because controlled tempering precludes overstuffing too warm product or under-filling too cold product. This eliminates product give-away, and reduces the risk of fine due to short weighing.
12. Regulatory compliance
The cleaned and controlled microwave tempering process will prevent the potential confrontation with Government Regulators overcrowded and messy work areas, unsanitary handling procedures, blood on the floor, etc. This will save you money in cleanup costs, downtime, and non-productive labor expense.
Microwave tempering offers an attractive alternative to traditional methods. If you have any specific questions, we’re here to help.