The AMW200 allows deep frozen foods such as meat, poultry, fish, fruits, vegetables, cheese, butter, etc… to be tempered or defrosted (butter) quickly. The AMW200 DUAL is equipped with two sliding tables, making it possible to minimise unloading/reloading time, and a yield increase of roughly 15%. The optimal distribution of the microwaves in the cavity, thanks to the multiple microwave power inlets and the turntable, allows perfect homogeneity of the final temperature throughout the product.

KEY BENEFITS

PROFITABLE: save money by avoiding drip losses
FAST: very short treatment time, less than 10 minutes, high production flexibility
USER FRIENDLY: rolling tray for loading / unloading, pneumatic door movement, HMI with 12’’colour touch screen
HOMOGENEOUS: excellent temperature homogeneity thanks to turn table, microwave power inlets above and under the product
RELIABLE: no need for regular maintenance, except daily cleaning
HYGIENIC: no bacteriological growth, complies with all hygiene regulations and standards,
FLEXIBLE: can be used for tempering packed (cardboard or plastic film) or unpacked food
COMPACT: small footprint
CONNECTED: USB and ethernet connection for remote control

TEMPERING CAPACITIES

The AMW 200 has a tempering capacity between 250 kg/h and 400 kg/h from an initial – 18 °C to final temperature of -4 °C / -2 °C, which is the optimum temperature for processing: dicing, grinding, cutting, slicing…

This capacity is variable and depends: on the final required temperature, on the product type (meat, fish, vegetables, fruit, butter etc.), its shape and its fat concentration. The charts on the following pages show the figures. The data in the charts below are calculated operating the AMW 200 at 10 kW microwave power with optimum ton/toff1, for blocks with regular size and weight (25 kg, 600 mm x 400 mm x 150 mm) and for an initial temperature around -18 °C.

The maximum microwave power which can be used in tempering is limited by the products and not by the AMW. Recipes power vs. time must be chosen according to the compromise between capacity and homogeneity of heating.

TEMPERING CAPACITY VS. DESIRED FINAL TEMPERATURE

Example: Chicken ≃ 570 kg/h from -18 °C to -5 °C or ≃ 370 kg/h from -18 °C to -3 °C
Example: Fatty pork ≃ 625 kg/h from -18 °C to -5 °C or ≃ 450 kg/h from -18 °C to -3 °C

TEMPERING CAPACITY VS. PRODUCT TYPE

Example: Fatty pork ≃ 540 kg/h at -4°C or beef 60 % lean ≃ 400 kg/h at -4°C

TEMPERING CAPACITY VS. FAT CONTENT

Example: capacity ≃ 350 kg/h for beef 60 % lean or 260 kg/h for beef 100 % lean from -18 °C to -3 °C
Other examples:
• Poultry filets – 40 kg (2 x 20 kg),
o 500 to 540 kg/h at -6 °C/-4 °C
o 280 to 320 kg/h at -4 °C/-2 °C
• Game (doe) – 40 kg (2 x 20 kg)
o 320 to 360 kg/h at -4 °C/-2 °C
o 250 to 290 kg/h at -3 °C/-1.5 °C

KEY SPECIFICATIONS