The AMW400 allows deep frozen foods such as meat, poultry, fish, fruits, vegetables, cheese, butter, etc… to be tempered or defrosted (butter) quickly.

The AMW400 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 time of treatment, 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 AMW400 has a tempering capacity between 700 kg/h and 1200 kg/h from – 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, fruits, butter etc.), its shape and its fat concentration. If fatty products are to be processed, fat ought to be very homogeneously distributed in the block, otherwise the final temperature for good tempering homogeneity is limited at -4 °C;

The data in the charts below are calculated operating the AMW 400 with a 35 kW microwave power (60 kW maximum) with optimal 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: 1.9 t/h from -18 °C to -5 °C or ≃ 1.2 t/h from -18 °C to -3 °C
Example: Fatty pork ≃ 2,2 t/h from -18 °C to -5 °C or ≃ 1,5 t/h from -18 °C to -3 °C

TEMPERING CAPACITY VS. PRODUCT TYPE

Example: Fatty pork ≃ 1.9t/h at -4°C or beef 60 % lean ≃ 1,4t/h at -4°C.

TEMPERING CAPACITY VS. FAT CONTENT

Example: from -18 °C to -3 °C, capacity ≃ 900 kg/h for beef 60 % lean or 1100 kg/h for beef 100 % lean

Other examples:
• Poultry filets
– 80 kg (4 x 20 kg) o 1400 kg/h from -18 °C to -6 °C / -4 °C o 900 kg/h from -18 °C to -4 °C / -2 °C
• Game (doe)
– 80 kg (4 x 20 kg) o 1000 kg/h from -18 °C to -4 °C / -2 °C o 750 kg/h from -18 °C to -3 °C / -1,5 °C

KEY SPECIFICATIONS