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.
This case study is based on material from Sairem. Utily Solution is Sairem's exclusive sales and service partner in the Czech Republic and Slovakia.
Customer
A leading Czech food manufacturer whose products include fruit ice cream. It is also the country’s largest food distributor for hotels and restaurants and is part of a large international group.
Challenge
Frozen fruit, mainly raspberries, was thawed in a thawing room for 24 to 48 hours depending on the product. After thawing there was a large difference between the surface and core temperature of the batch, which hurt quality, and the fruit lost juice.
The customer wanted to:
- shorten thawing,
- prevent juice loss,
- keep the taste and appearance of the raspberries,
- reach the same temperature throughout the batch,
- and reduce costs.
Solution
Sairem supplied a NutriTemp Batch microwave unit with two sliding tables. Each batch holds 10–15 kg of raspberries and is tempered from −18 °C to −4/−2 °C.
Results
- 6 minutes instead of hours or days.
- The same weight before and after tempering: the fruit loses no juice.
- Quality preserved thanks to an even temperature throughout the batch.
- The machine was installed in 2015 and has run every day since.
- The customer has ordered three more machines for meat, fish and vegetables.
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