Infrared heat for food processing

Infrared heat for food processing

Processing chocolate, filling candies, pre-browning instant meals or heating surfaces of foods: exact temperatures that avoid overheating of the food are required in the food processing industry.
Infrared emitters transmit heat without contact and only as long as necessary.
Without preheating, and using energy efficiently, heat is delivered exactly when it is needed.
Moreover, IR emitters react very quickly and can therefore be well controlled - an important precondition for the quality of food.

See for yourself what infrared heat can do!
Here some application examples:

Joining halves of chocolate products

Joining halves of chocolate products

Chocolates need infrared heat – several times. Chocolate halves are heated before they are filled and then once more to close them. The edges of chocolate halves are briefly molten to make them well adhere to each other.

Pre-browning cheese or breadcrumb coating on instant meals

Pre-browning cheese or breadcrumb coating on instant meals

Infrared heat makes instant meals more appealing. Infrared emitters brown the breadcrumb coating or other garnishes on instant meals without overcooking them. Pizzas are pre-browned and then deep-frozen to make them easy to cook at home.

Cheesecake receives a browned surface

Cheesecake receives a browned surface

Desserts, biscuits and cakes are popular but need to look nice to make you want to eat them. Infrared heat makes sure almonds are heated prior to chopping, sugar is browned on crème brûlée or meringue or cheesecake has a nice colour.

Meat for hamburgers is browned

Meat for hamburgers is browned

Ham is browned and hamburgers are grilled, so they are to our liking. Chicken meat is cooked and browned before we have it on our sandwich.
In modern cooking, infrared heat is used for this. Infrared emitters specifically heat the surface of the meat. Without additional fat, sandwich meat, hamburgers and ham get a delicious look.

  • Browning ham or hamburger patties
  • Caramelising sugar on crème brûlée
  • Giving cheesecake a tasty colour
  • Heating of almonds prior to chopping
  • Heating of moulds prior to cleaning
  • Disinfection of food carriers
  • Germ reduction prior to the packaging of bread

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