Heating and pre-cooking of liquid products

Radio frequency (RF) heating is redefining the way the food industry approaches cooking and pre-cooking processes for pumpable meat-based products. This advanced thermal technology enables rapid, uniform, and precise temperature control, making it ideal for the the heating and pre-cooking of minced meat, emulsions, slurries, and soups — even those containing chunks or diced ingredients.
 
Fully compatible with automated production lines, RF heating ensures a hygienic and efficient process, eliminating the risks of over- or under-heating. It allows producers to increase throughput while preserving the microbiological safety and sensorial qualities of the food.
 
RF technology is particularly suitable for applications such as the pre-cooking or controlled heating of ingredients used in sausages, hotdogs, nuggets and similar products.
 
In addition to high-quality results, radio frequency heating is powered entirely by electricity, increasing energy efficiency and reducing operating costs — an essential step toward more sustainable food production.
 

How it works

Radio frequency heating works by generating an electromagnetic field between two electrodes not in contact with the product, through which the product flows in a closed tube system. The oscillating field causes polar molecules — mainly water and proteins — to vibrate and generate heat directly inside the volume of the product. This volumetric heating mechanism ensures rapid and uniform temperature increase, even in products with irregular texture or containing solid pieces. The result is precise thermal treatment without surface overheating, perfectly suited for sensitive cooking and pre-cooking stages in industrial meat processing.