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Harnessing microwave energy is the most efficient method of tempering frozen foods of all types.
Zero drip loss. Most customers can pay for the machine in less than a year based on eliminating drip loss. Typically you can see 3%-5% drip loss with conventional tempering.
Consistent temperatures. After microwave tempering and very little holding time, the entire block will be within a small temperature range. This gives you better process control. Also, bacteria counts should be lower than with conventional tempering because microwave tempering keeps the outside of the block at lower temperatures than with conventional tempering.
Less Inventory. Being able to temper quickly allows you to reduce your inventory.
More processing space. Because you can reduce your inventory, you will have extra space to use for processing or for whatever else you wish to use it.
Quicker customer response. If a customer calls you and wants to order something that uses a lot of frozen meat, but needs it super quick, microwave tempering will be a great tool.
Buy cheaper frozen meat. Buy frozen meat when it’s cheap and microwave temper it whenever you wish.
All meats and poultry
IQF and Block Vegetables
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