STALAM CATALOG - FOOD DIVISION
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Food division

Company Profile Vegetables, fruit and more Technical data Applications for industrial bakeries Post-baking drying Baking of white-crust bread Technical data Food safety Disinfestation and sanitisation of agricultural commodities Sanitisation of spices, medicinal and aromatic herbs Pasteurisation of bulk and packaged products Pasteurisation of liquid products in the tube After-sale services Test & Demo facilities

Established in 1978, STALAM is the world leader in the development, design and manufacture of equipment where capacitive electromagnetic fields at I.S.M. metric frequencies (RF fields) are exploited for a variety of thermal processing and drying applications on raw materials, intermediate and finished industrial products. Company Profile As a member of AEI (Italian Electronic and Electro-technical Association) STALAM cooperates actively with prestigious universities and research institutes for the development of the RF technology both as to generation techniques and to technological...

Radio Frequency dielectric heating is a drying and thermal processing technology based on the dissipation of electromagnetic energy within the product. Unlike conventional techniques, where heat is transferred to the product through its surface from an external heat source by conduction, convection or irradiation, a Radio Frequency field generates heat directly inside the entire product mass - that is why the related mechanism is called “endogenous” or “volumetric”. The heat generation is instantaneous and allows a rapid, uniform and perfectly controlled process. Water molecules are highly...

COLDWAVE+ Tempering and Defrosting Defrost in minutes, improve quality and yield STALAM has developed COLDWAVE+, a rapid in-line defrosting equipment based on the Radio Frequency technology that allows a significant reduction of drip losses and minimises product deterioration due to bacterial growth. This fast, uniform and controlled method offers great flexibility in production scheduling and is the ideal solution for many tempering, softening and defrosting processes. How it works? The product is placed on the machine’s conveyor belt and is transferred continuously through the RF unit...

Defrosting in minutes Defrosting is achieved in minutes rather than hours or days, even for large product blocks and, if necessary, directly inside packaging used for storage or retail distribution (carton boxes, polyethylene liner/bags, plastic crates, etc.). The product can be obtained at the correct temperature needed for the next process. Also, weather and external ambient conditions do not affect the treatment, so that it can be controlled accurately and consistently. Less floor space, reduced process cost The process speed and uniformity minimise the risk of product degradation...

Beef tongue Pork cheeks COLDWAVE+ ensures the rapid and uniform tempering of large meat blocks or individual pieces (cuts), improving the product yield by minimising the drip loss. The product can be obtained at the correct temperature needed for the next process: grinding, cutting, slicing, portioning, forming, dicing, mincing, flaking, tumbling, marinating, deboning, etc. RF defrosting is highly efficient on all kinds of meat, regardless of its shape, size and fat content. Bone-in chicken legs Pork silverside Individual pieces (cuts) and blocks Chicken breast Boneless lamb loins Thin and...

Thanks to the rapid and gentle Radio Frequency tempering process, the physical, biological and nutritional integrity of fish and seafood is preserved at best, thus ensuring the product freshness and healthiness. Siberian salmon blocks Crawfish blocks The product can be obtained at the correct temperature needed for the next process: re-packing, sawing, cutting, portioning, grinding, forming, gutting, cooking, marinating, supermarket chains supply, etc. It can be applied to all kinds of fish, seafood, shellfish, molluscs etc. Pollock fillets blocks Surimi blocks IQF and blocks Whole fish,...

Carrot juice Vegetables, fruit and more Radio Frequency tempering minimises the drip loss of frozen fruits and vegetables, which therefore retain their texture, flavour and freshness. The product can be obtained at the correct temperature needed for the next process or immediate use. Pinapple juice Margarine blocks Spinach blocks All kinds of vegetables, fruits, butter, margarine, liquid egg Ready meals for catering and retail Fruit purees, juices and vegetable soups Ready meals IQF and blocks Bulk and packaged products

Technical specifications Technical data Models available IP65 with outer protection boxes of the RF generator made of insulating sandwich-type panels with sheeting and frame in AISI 304 stainless steel Technical data Conveyor belt Washing system AISI 304 stainless steel submitted to anti-corrosion treatments (passivation, pickling) and shot-peening finish Certified food-grade rigid polypropylene modules (for packaged products) or solid surface reinforced polyester (for “naked” products) Built-in conveyor belt & tunnel washing facilities (patented) and full internal access for cleaning...

Applications for industrial bakeries The oven is the “heart” of any bakery. The baking oven is where the product gets its shape, texture, colour and taste. You could say it is where a basic mixture of ingredients becomes “a product”. Yet, ovens can be used not only to bake, but also to carry out other processes, all related to the supply of a certain quantity of thermal energy to the product. Sometimes, heating by electromagnetic waves may even deliver results that cannot be achieved under any circumstances with a traditional oven. Based on the above considerations, over the years STALAM...

Reduce Acrylamide, enhance flavour and crispness Post-baking drying Radio Frequency post baking drying allows to eliminate the excess moisture from the product rapidly and efficiently, without causing over-baking (excessive browning) of the surface, with added benefits to productivity and quality. This special patented electrode is designed to apply a highly-concentrated electric field to thin or very thin products (such as biscuits, cookies, cereals etc..) even when fed with low RF voltages. How it works? Removing the final excess moisture from a baked product is a challenging task: the...