How it works in practice
Case studies from our customers and articles on quality control, food safety and thawing. We do not name specific manufacturers, but we are happy to put you in touch with someone who already uses the same technology.
Solutions at our customers' plants
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.
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A sausage maker inspects every piece with seven X-ray systems
A family-owned German sausage maker that exports across Europe and beyond inspects its products with Mekitec X-ray systems. Every piece is scanned individually and products with a contaminant are rejected automatically.
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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.
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A large meat processor: four X-ray systems without stopping production
One of Poland's largest meat processors has installed four Mekitec X-ray systems in its plant. Installation did not disrupt production, and besides metal the systems also find plastic and glass.
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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.
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Nuts and dried fruit: X-ray and checkweigher at the end of the line
A nut and dried-fruit packer produces tens of thousands of tonnes a year. At the end of the line every bag is scanned by a Mekitec X-ray system and checked by a checkweigher, even at 220 packs a minute.
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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.
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Cocoa and instant drinks: X-ray even through metallised packaging
A producer of cocoa and instant drinks for large coffee roasters replaced sieves and metal detectors with a MEKI X-ray system. It inspects even metallised bags, and reject confirmation ensures every faulty pack really leaves the line.
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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 %.
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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.
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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.
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Four MIDMEKI X-ray systems check the filling in doughnuts
A multinational bakery wanted to reject doughnuts with too little filling before they reached customers. After a test in production, it installed four MIDMEKI X-ray systems that also detect contaminants.
ReadUseful reading
X-ray or metal detector? What pays off at the end of the line
A metal detector is cheaper but only finds metal. X-ray also detects glass, stone and bone, sees through metal packaging and stores an image of every piece. A comparison of the two and when X-ray pays off.
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Why bakeries increasingly inspect their products with X-ray
Baking is among the industries with the highest number of product recalls. How X-ray inspection protects customers and brands, and why bakeries are moving from metal detectors to X-ray.
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HACCP: food safety born in space
How food safety was born while preparing meals for astronauts and why it is essential on Earth today. An introduction to the seven HACCP principles and the role of X-ray inspection.
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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.
ReadTrusted by food manufacturers in the Czech Republic, Slovakia and abroad
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