Home About Services Sites News & Articles Customer Portal Contact Us Different Ways To Temper Food by Shane Meharg | Nov 5, 2021 | Blast Freezing, Microwave Up-Tempering | 0 comments Different Ways to Temper Food Home to Europe’s largest up-tempering facility, Magnavale has been pioneering innovative up-tempering technology and processes since 2002. With our heritage in food manufacturing, we understand the challenges and requirements of food production, and because of this we have developed a unique portfolio of tempering services to achieve the optimal results for our customers. Using state-of-the-art microwave technology, we can up-temper a wide range of products from -18°c to -3°c in under 60 seconds. Process known as defrosting, tempering, thawing and up-temping. Standard Defrost Standard defrosting is where the product is left to defrost naturally. This is the longest, riskiest way to defrost a product, and it takes far more time to achieve temperatures above 0°C. In most cases, the longer it takes the product to defrost, the more yield you will lose in drip loss. Rapid Air Up-tempering Rapid air up-tempering involves placing the pallet into a designated chamber that has forced air circulated through it (Rapid Air). This drastically reduces the time to temper and does so in a more controlled manner. Rapid air up-tempering is still very slow, but, as a standalone service, can deliver high quality results on low density products and ready meals. We also use it as the finishing touch to bring products slowly and carefully across the 0°c line after Microwave up-tempering for chilled dispatch. Microwave Up-tempering We have over a decade’s experience of microwave up-tempering food products, including all red meats, poultry, fish, butter, soups, vegetables, and party foods. Microwave up-tempering offers a number of key advantages, one being that it produces a completely uniform temperature throughout the pallet, and indeed throughout each individual product, meaning stock is despatched at a consistent and reliable temperature. Unlike Rapid air tempering, during which drip loss can be as much as 15%, Microwaving is significantly better. Improvement over a rapid air process baseline can be as much as 10% benefit. If you’re interested in up-tempering call 01246 858915 or visit www.magnavale.co.uk/contact/ Rapid Air Up-Tempering by Shane Meharg | Oct 11, 2021 | Added Value Services News & ArticlesRapid Air Up-Tempering Rapid Air Up-Tempering is a method by which food products can be taken frozen to chilled... Labelling Food Products by Shane Meharg | Oct 7, 2021 | Added Value Services News & ArticlesLabelling Food Products Here at Magnavale, we have developed a comprehensive portfolio of added value services to... Date Coding at Magnavale by Shane Meharg | Oct 5, 2021 | Added Value Services News & ArticlesDate Coding Date coding is one of many critical processes within food production. Not only are best before and use-by... « Older Entries Contact Us Name * Company * CONTINUE  Head Office: Magnavale Ltd, Park Road, Holmewood Industrial Park, Chesterfield, S42 5UY  01246 854999  enquiries@magnavale.co.uk  linkedin.com/magnavale-limited ENQUIRIES All content © Magnavale Ltd, registered in England & Wales, company number 08411370. Magnavale is a Warehousing and Added Value Services provider headquartered in Chesterfield, Derbyshire. Magnavale offers a variety of services including storage, blast freezing, microwave and rapid air up-tempering, international export and much more from its three facilities across the Northern Powerhouse, in Chesterfield, Scunthorpe and Warrington.