Fricke und Mallah supplies microwave technology of the highest quality to numerous branches of industry. The expertise of our experienced high frequency engineers enables us to understand the most demanding applications and deliver solutions that convince our customers.
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.
COSTPANO®
The innovative and groundbreaking COSTPANO® process marks the beginning of a new era in the heat treatment of foods using microwaves. The worldwide patented COSTPANO® process eliminates the overpressure in the tray, eliminating the need for both the hole and the valve in the sealing foil.
In addition, COSTPANO® sets up very homogeneous temperature fields in the trays or application rooms with a time-linear increase, which enables energy-saving, gentle and aromatic cooking.
Key Features
With this heating method, the overpressure in the menu tray is avoided, which excludes the danger of explosions and deformations of the menu trays.
- No hole or valve required
- No steam escapes, which saves a considerable amount of energy
- No odour formation
- No addition of water during cooking results in aromatic cooking
- Substantial increased homogeneity
- Linear temperature increase, enabling easily processing (automatic temperature control)
- 2D selectivity: Different heating rates per tray cavity
- International Patent and Registered Trademark - only available at Fricke und Mallah
- Certified process by internationally respected research institute in the field of food technology
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.
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.
