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Drying, heating, pasteurization
The heat treatment of food is one of Fricke and Mallah's core competencies.
Drying, heating and pasteurizing food - our core competence
The heat treatment of food - drying, heating and pasteurizing - is our core competence. We have optimized numerous food production lines with our expertise in the microwave process.
Fast, energy-efficient and gentle
The advantages of microwave technology are obvious: significantly shorter heating times and therefore optimized production cycles, fewer interruptions, energy efficiency thanks to direct irradiation of the product, gentle treatment and improved appearance of food.
Freeze-drying food
Fricke und Mallah has acquired recognized expertise in freeze microwave drying. Shorter drying times for thermally sensitive products such as foodstuffs require the use of microwave technology in a vacuum atmosphere. In this process, the ice crystals sublimate directly into the gaseous state without a liquid phase occurring in the meantime. For freeze drying, we have developed a new, highly innovative process based on solid state microwave technology without arcing under typical vacuum atmosphere conditions. Find out more here: Freeze drying
Industrial bread baking
Microwave ovens are ideally suited and established for baking crustless bread. Microwaves cook the dough from the inside out, ensuring a uniform appearance of the inner structure (porosity). By combining this with hot air or infrared heaters in hybrid systems, temperatures are maintained in the heating chamber to produce a crust. In this way, we combine the advantages of both processes to create an optimum solution.
Sterilizing spices
Spices run the risk of being contaminated with germs during transportation or storage. Conventional thermal processes lead to changes in taste. Microwaves treat the spices gently and increase both quality and efficiency.
Drying fruit
Drying fruit in the sun or in hot air dryers is a lengthy process that is carried out at a relatively low temperature. Microwave drying leads to comparable results with a significantly shorter processing time. In addition, the product is sterilized, thus improving the quality of the dried fruit.
The procedure explained in under 80 seconds
The conservative method sterilizes sealed trays by heating them to 120 degrees in a water bath, while chilled ready meals are pasteurized at 98 degrees. This kills germs, but the process is time-consuming and leads to a loss of nutrients. Previously, perforation of the film and a non-return valve were necessary to prevent the trays from bursting. The innovative COSTPANO® process makes this superfluous and heralds a new era in microwave heat treatment.
Product examples
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