Petrie Ltd

Defrosters – Just In Time production with no loss of quality or yield.

Industrial scale defrosting has always had its problems. Traditional methods are time consuming, lower product quality and create a yield drop though drip loss. This is before all the problems caused by possible bacterial growth as the product is left at warm temperatures.

All these problems can be eliminated by using Petrie continuous defrosting systems.

Radio Frequency (RF) defrosters use the volumetric heating properties of RF to raise the temperature of the frozen product uniformly. This means that no matter how large the frozen block is, it can be tempered and fully defrosted quickly and evenly without risk of cooking or denaturing, even when passing through the phase change.

Microwave defrosters, although not strictly volumetric, can offer an economical alternative especially when products only need to be tempered rather than fully defrosted.

Advantages of all Petrie Defrosters include:

• Drip loss reduced from 10-20% (chicken) to virtually zero leading to better yields

• Energy saving up to 50% compared to the ‘heated room’ system

• Time reduction from 48 hours to just 1 hour

• Defrost on demand leading to better production planning and flexible manufacturing.

• Reduced bacterial growth and better temperature control

• Maximum retention of product quality and taste

All Petrie defrosters are CE marked and exceed worldwide standards for safety.

A pilot system is available for use either at our facility or on your site giving you the opportunity to see the advantages of RF and Microwave defrosting on your products.

Contact us now to see how Petrie can revolutionise your defrosting production

Potential Applications:

• Full defrosting of meat / poultry / fish / fruit  (-20C to +2C)

• Tempering (to -2C)

• Defrosting of large 25KG blocks

• Defrosting / tempering of bone in or bone out product

• Processing of raw material and processed products