Enhancing food processing quality and control with infrared heat

In the food processing industry, precise temperatures are crucial to avoid overheating, especially when processing chocolate, filling candies, pre-browning instant meals, or heating food surfaces. Infrared emitters deliver heat without direct contact and only for as long as necessary. By eliminating the need for preheating and using energy efficiently, heat is provided exactly when required. Furthermore, infrared emitters have a rapid response time, allowing for better control—an essential factor in maintaining food quality.

Browning of Ready Meals

Infrared heat enhances the appearance of ready meals —carbon infrared emitters effectively brown toppings or garnishes without causing further cooking of the meal itself. Compared to conventional heating sources, carbon emitters are more energy-efficient and reduce maintenance costs. Our Noblelight infrared systems are also compact, allowing for improved manufacturing plant designs and the reclamation of valuable production space.

Chocolates and Confectionery

Before being filled, chocolate halves are heated, and then they are sealed with additional heating. Plastic molds can also be preheated before filling or warmed to facilitate cleaning before resuming the chocolate-making process. Each of these heating stages must occur at precise temperatures for exact durations. Our Noblelight infrared emitters provide rapid response times, enabling close control—crucial for the quality of fine chocolates.

Germ Reduction

Newly baked bread can achieve a longer shelf life without the need for preservatives when it is briefly disinfected before packaging. Infrared radiation transfers significant amounts of energy in a short period, making it an effective method for thermal germ reduction. Carbon infrared reliably eliminates spores and bacteria.

Explore our application examples below under Related Content to see how infrared solutions can save time, space, and energy.