NutriTemp Batch 5 kW (AMW 100)
The smallest batch unit for a single line or occasional tempering.
- Power
- 5 kW
- Capacity to −4/−2 °C
- 125–200 kg/h
- Chicken from −18 to −5 °C
- 270 kg/h
- Dimensions
- 1,8 × 1,8 × 1,8 m
Sairem NutriTemp
Microwave tempering of food
A block of meat, fish or butter from −18 °C to −2 °C in less than 10 minutes instead of 24–48 hours in a thawing room. No weight loss, the same temperature throughout the block.
- 5–10 min instead of 24–48 h*
- 0 % weight loss*
- approx. 1.5 years payback*
* Indicative figures based on Sairem tests and our customers' experience. Actual time, savings and payback depend on the product, block size and plant.
In short
915 MHz microwaves heat a frozen block evenly throughout its volume, not just from the surface. In a few minutes the raw material is ready for slicing or mincing, with no loss of water or protein, and you can plan production to current orders. We are the exclusive distributor of the French company Sairem for the Czech Republic and Slovakia, and we supply, install and service the machines.
Comparison
Microwaves or a thawing room?
In a thawing room, heat only reaches the block from the surface. The surface stays warm for a long time while the core is still frozen, and the product loses water and protein. A microwave unit heats the whole volume at once.
A 5–10 % weight loss in a thawing room means that out of 100 kg of raw material you sell only 90–95 kg. Microwave tempering virtually eliminates this loss.
| Thawing room | Microwave tempering | |
|---|---|---|
| Time to temper a block from −18 °C to −2 °C | 24–48 hours | 5–10 minutes |
| Weight loss (drip loss) | 5–10 % | virtually none |
| Uniformity | warm surface, frozen core | same temperature throughout the block |
| Risk of bacterial growth | surface exposed to warmth for long | the process takes minutes |
| Space | a whole room, 2 days of stock | one machine |
| Production planning | two days in advance | to current orders |
| Start-up | the thawing room must be filled in advance | instant, no preheating |
Applications
What can be tempered
Meat and poultry
Blocks of pork, beef and chicken, IQF and loose pieces. Ready for slicing and mincing.
Fish and seafood
Fish blocks, fillets, shrimps. Tempering in under 20 minutes without losing juice.
Butter and fats
Butter blocks from −18 °C to +4 °C in 10 minutes, ready for cutting and portioning.
Fruit and vegetables
Strawberries, raspberries, spinach, tomatoes, onions. Keeps shape, colour and texture.
Ready meals and pet food
Ingredients for production exactly to current orders, not a day in advance.
Other applications
Pasteurisation, drying, insect disinfestation; outside the food industry, heating of rubber, plastics or ceramics.
Test results
How much and how fast: tests on real products
Results of tests at the Sairem test centre. Time is the tempering time of one block in a batch unit; capacities are indicative for each machine. No weight loss and no hot spots in any test.
| Product | Block | Temperature | Time | Batch 10 kW (AMW 200) | Compact (TMW 35) | Flex 75 kW (TMW 75) |
|---|---|---|---|---|---|---|
| Chicken breast | 10 kg, 480 × 320 × 110 mm | −18 °C → −3 / −1 °C | 7 min | 170 kg/h | 600 kg/h | 1.1 t/h |
| Salmon (block) | 7.5 kg, 480 × 255 × 65 mm | −18 °C → −3.5 / −1 °C | 4 min | 300 kg/h | 900 kg/h | 2 t/h |
| Butter 82 % | 25 kg, 390 × 260 × 280 mm | −18 °C → +4 / +10 °C | 10 min | 180 kg/h | 750 kg/h | 1.8 t/h |
| Spinach (IQF) | 20 kg, 800 × 400 × 200 mm | −20 °C → −3 / −1 °C | 7 min | 320 kg/h | 600 kg/h | 1.5 t/h |
| Diced tomatoes | 10 kg, 400 × 300 × 200 mm | −18 °C → −4 / −2 °C | 5 min | 200 kg/h | 1 t/h | 2 t/h |
| Diced onions | 20 kg, 800 × 400 × 150 mm | −18 °C → −3 / −1 °C | 6 min | 200 kg/h | 600 kg/h | 1.5 t/h |
| Grilled aubergine (IQF) | 10 kg, 400 × 300 × 200 mm | −18 °C → −3 / −1 °C | 7 min | 160 kg/h | 700 kg/h | 1.4 t/h |
| Olives (IQF) | 10 kg, 600 × 400 × 200 mm | −18 °C → −8 / −6 °C | 5 min | 320 kg/h | 720 kg/h | 1.4 t/h |
Capacity depends on the required final temperature and the shape and size of the block. We are happy to test your product.
Machines
The Sairem NutriTemp range
Batch units where products change often or one machine per line is enough. Continuous lines (Compact and Flex) for non-stop production of large volumes. The original AMW and TMW designations, which many know, are shown in brackets.
NutriTemp Batch 10 kW (AMW 200)
The most popular model: sliding table, pneumatic door, DUAL version with two tables.
- Power
- 10 kW
- Capacity to −4/−2 °C
- 250–400 kg/h
- Chicken from −18 to −5 °C
- 570 kg/h
- Dimensions
- 2,3 × 2,2 × 2 m (DUAL)
NutriTemp Batch 60 kW (AMW 400)
Large batch unit for whole pallets of blocks.
- Power
- 60 kW
- Capacity to −4/−2 °C
- 700–1,200 kg/h
- Chicken from −18 to −5 °C
- 1,9 t/h
- Dimensions
- 3,1 × 3,7 × 2 m
NutriTemp Compact (TMW 35)
Continuous tunnel with an integrated generator for medium-sized production.
- Power
- 35 kW (adjustable 10–35 kW)
- Capacity to −4/−2 °C
- 1–1.5 t/h
- Chicken from −18 to −5 °C
- 1,8 t/h
- Dimensions
- 6.3 × 1.8 × 1.9 m (200 mm tunnel)
NutriTemp Flex (TMW 75)
Modular continuous line for large-scale production, 75 to 300 kW.
- Power
- 75, 150, 225 or 300 kW
- Capacity to −4/−2 °C
- 2–3 t/h (75 kW), up to 12 t/h
- Chicken from −18 to −5 °C
- 3,6 t/h (75 kW)
- Dimensions
- 9 × 1,8 × 2,2 m (75 kW) + generator
All machines operate at 915 MHz, are water-cooled in a closed circuit and run on 400 V. Capacities are from −20 °C. Larger continuous lines of up to 12 t/h are available on request.
Payback calculator
How much does your thawing room cost you?
In a thawing room, meat and fish lose 5–10 % of their weight and take two to three days to thaw. Enter your raw material and figures to see how much money drips away each year, how long tempering would take in a microwave unit and which machine suits you.
- Loss in the thawing room per year
- –
- In money per year
- –
- Recommended machine
- –
- Tempering time
- –
- Payback
- –
Capacities and times are indicative, based on Sairem tests tempering from −20 °C to −4/−2 °C; we confirm exact figures with a test on your product. The calculation only includes the weight saving. On top of that you save energy for cooling the thawing room, production space and time, because you thaw to current orders.
Send the calculation with an enquiry
Test with your product
Send us a sample and we will test it
Tests take place at the Sairem test centre in France or at a manufacturer already using the same machine. You receive a report with temperatures before and after tempering, the time, the recommended machine and capacity.
Arrange a test References
How it works for our customers
Case study Microwave tempering · Meat and poultry
18 tonnes of meat a day: tempering instead of 18 hours of thawing
A sausage producer thawed blocks of pork, chicken and beef in open air for over 18 hours. A NutriTemp Batch microwave unit now tempers them in under 5 minutes with no water loss.
Read
Case study Microwave tempering · Ready and frozen meals
Tempering poultry for ready meals: 15 minutes instead of 48 hours
A frozen ready-meal producer thawed chicken, turkey and rabbit for two days in a thawing room with steam. A NutriTemp Flex continuous microwave tunnel now tempers the meat in under 15 minutes and saves over €400,000 a year.
Read
Case study Microwave tempering · Dairy and butter
Thawing butter in under 10 minutes instead of 5 to 6 days
A food company thaws thousands of tonnes of butter a month. Its thawing room needed five to six days and a lot of space and energy. A NutriTemp Flex continuous line does it in under 10 minutes.
Read
Case study Microwave tempering · Fruit, vegetables, spices
Raspberries for fruit ice cream: 6 minutes instead of two days
A leading Czech food manufacturer thawed fruit for ice cream in a thawing room for 24 to 48 hours. The fruit was soft on the surface and frozen inside. A NutriTemp Batch unit now tempers it in 6 minutes with no weight loss.
Read
Case study Microwave tempering · Fish and seafood
Two tunnels for fish and vegetables: tempering in under 10 minutes
A Finnish producer of frozen vegetables, fish and ready meals thawed its raw materials for several days in a thawing room. Two NutriTemp continuous microwave tunnels now temper them in under 10 minutes and have cut drip loss by 3 %.
Read
Case study Microwave tempering · Pet food
More flexible production of dog and cat food
A premium pet food manufacturer used to thaw meat for two days in a thawing room. With a Sairem microwave system it takes ten minutes, exactly to current orders.
Read
Case study Microwave tempering · Fish and seafood
Tempering freshwater fish in minutes instead of hours
A traditional fish farmer and processor replaced its thawing rooms with a Sairem microwave tempering system. It now thaws to current demand, has kept the quality of its fish and freed up production space.
Read
Article Microwave tempering
Food thawing methods in food production
Thawing room, cold water, tumbler or microwaves? An overview of thawing and tempering methods in the food industry, with their pros and cons.
Read FAQ
Questions you ask us
What is the difference between tempering and thawing?
Tempering raises the temperature of frozen raw material from −18 to −20 °C to just below freezing (−4 to −2 °C). The product stays firm but can be sliced, minced or portioned. Full thawing above 0 °C is also possible for some products, such as butter.
How quickly does the investment pay back?
According to our customers' feedback, the payback period is around 1.5 years. You save on weight loss (5–10 % in a thawing room), energy and space. Get an estimate from the calculator above; we calculate the exact figure for your plant.
Can I combine a microwave system with a thawing room?
Yes. The microwave unit can complement the room for products where speed and flexibility matter, or gradually replace it.
Does the product have to be unpacked?
No. NutriTemp processes blocks in cartons, plastic crates, in film or unpacked. Protective film is easy to remove after tempering.
How can I check the machine can handle my product?
Send us samples and the test will take place at the Sairem test centre in France or at a manufacturer already using the same machine. You receive a report with temperatures, time and recommended capacity, like the table above.
Trusted by food manufacturers in the Czech Republic, Slovakia and abroad
Enquiry
Microwave tempering quote
Tell us what you thaw, how it is packed and how many kilograms per hour or per day. We will recommend a machine and arrange a test.
- We help you choose and prepare a tailored quote
- We arrange a test with your product
- We help with subsidies and financing
Prefer to talk? +420 777 675 869 · [email protected]