The heat treatment of food - drying, heating and sterilizing - is our core competence. We have optimized numerous production lines for food with our know-how in the microwave process.
The advantages of microwave technology are obvious: significantly shorter heating times and therefore optimized production processes, fewer interruptions, energy efficiency through direct irradiation of the product, smooth treatment and improved food appearance.
Pasteurization and sterilization of convenience foods
The conservative method provides for sterilisation after closing the trays by heating to 120 degrees in a water bath and for cooled convenience foods to pasteurise at around 98 degrees. This kills harmful bacteria in the food. However, this process has the disadvantage that it is time-consuming and important nutrients are lost. For the pasteurization of ready meal trays the perforation of the film and the use of a check valve were essential so far to avoid bursting of the trays due to the overpressure. Thanks to the innovative COSTPANO® process, this is now no longer necessary. The innovative and groundbreaking COSTPANO® process marks the beginning of a new era in the heat treatment of food with microwaves. Learn more here: COSTPANO
Freeze Microwave Drying of Food
Fricke and Mallah have acquired a recognised expertise in freeze microwave drying. Shorter drying times for thermally sensitive products like food require the use of microwave technology under vacuum atmosphere. In this process, the ice crystals sublimate directly into the gaseous state without the intermediate appearance of a liquid phase. We have developed a new high innovative process based on Solid State Microwave Technology without any arcing in typical vacuum atmosphere conditions for freeze drying. Learn more here: Freeze Drying
Industrial baking of bread
Microwave ovens are excellently suited and established for baking crustless bread. Microwaves cook the dough from the inside to the outside and thus ensure a uniform appearance of the inner structure (porosity). In combination 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 optimal solution.
Sterilisation of spices
Spices run the risk of being contaminated with germs during transport or storage. Conventional thermal processes lead to taste changes. The spices are treated mildly by microwaves and increase both quality and efficiency.
Drying of fruits
Drying fruit in the sun or in warm air dryers is a lengthy process that is carried out at a relatively low temperature. Microwave drying leads to comparable results with significantly shorter processing times. In addition, the product is disinfected and thus improves the quality of the dried fruit.
