Microwave & Rapid Air Up-tempering

Home to Europe’s largest up-tempering facility, Rick Bestwick has been pioneering innovative up-tempering technology and processes since 2002.

Following extensive research and a multi-million pound investment, Rick Bestwick is now able to offer more customers than ever the ability to control seasonal demand, quality and peaks and troughs of production whilst reducing waste and driving efficiencies.

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 up-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 minus 18°C to minus 3°C in under 60 seconds. We have over a decade’s experience of microwave up-tempering food products, including:

  • Beef
  • Pork
  • Lamb
  • Chicken
  • Turkey
  • Fish
  • Bakery Products
  • Soups
  • Vegetables
  • Party Foods

This method of up-tempering is suitable for many products so do contact us to discuss your specific requirements.

Working to BRC accredited processes and an unannounced auditing regime, our highly experienced Production Team and on-site Quality and Technical Personnel, including OVS Qualified Staff, carry out full product trials to confirm product parameters and to ensure the quality of your product is maintained through the up-tempering process. Our uniformed and scientific approach seeks to ensure minimal drip lossreduced moisture on and in packaging and provides full traceability at all stages.

Coupled with microwave up-tempering technology we also operate forced air and rapid air processes to achieve the exact temperatures our customers require for a true just-in-time service.