Tempering Units

In terms of maximising shelf life, because tempering controls the temperature of a product from skin to core, there is no uncertainty of product going out of temperature specification.

The quality of a product can be retained because a tempering process cycle allows for quicker defrosting as opposed to a 4-6 day time frame for natural defrosting. As the product temperatures are controlled all the way through the product simultaneously, the quality and shelf life of the product remains the same throughout. This also minimises product waste because of greater product control. 

In terms of increasing yield, because a defrosting cycle is significantly quicker than natural defrosting, products can be ready for production or delivered to suppliers at a much quicker rate. This also frees up internal space because the defrosting is done in a specific unit and the products don’t have to be spread out around other areas of the factory. 

Tempering allows you to increase the temperature of a product safely and efficiently. Examples of this are widely used across the meat, fish, bakery and general food manufacturing industries. Processing frozen products that require defrosting to specific temperatures is where up-tempering is extremely beneficial and cost effective. Purchasing frozen raw material can be far more effective for lean manufacturing and a good tempering process will always assist production.