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21ST CENTURY FOOD PROCESSING TECHNOLOGY

Converting worldwide food cooking and heating processes from conventional 19th and 20th century inefficient, indirect heating to direct heating via electromagnetic excitation of product molecules for frictional heat.

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ABOUT WAVEtek PROCESS

We are dedicated to advancing the use of microwave technology for safer, more efficient food processing. Our mission is to showcase the energy-saving benefits of microwaves for heating and cooking liquid and semi-fluid food products. We work closely with forward-thinking companies, providing education on the safety, efficiency, and economic advantages of microwave processing. Through hands-on training workshops and scientific demonstrations in our showroom, we aim to shift the global food industry toward innovative, direct heating solutions that move beyond outdated, indirect methods.

DEVELOPMENT BACKGROUND

Dr. Lou Honary, a renowned entrepreneur and professor emeritus, is a pioneer in biobased lubricants and inventor of a patented microwave process for grease production. Founding the University of Northern Iowa’s NABL Center, Honary developed innovations that transformed the lubrication industry, launching Environmental Lubricants Manufacturing (ELM), Inc. in 2000 to commercialize biodegradable greases. A major fire at ELM’s plant in 2007 inspired his shift to microwave-based processing, which he has championed for its speed, energy efficiency, and enhanced safety. Honary’s commitment to wave-based technology continued with the launch of WAVEtek Process Technology, LLC in 2019, dedicated to producing turnkey microwave systems for food and pharmaceutical applications. In 2023, WAVEtek expanded to a 75,000 sq-ft facility to advance this technology, offering expertise for companies aiming to modernize their processing methods.

ELECTRO MAGNETISM & SAFE MICROWAVES

Despite centuries of exploration, we have barely grasped the potential uses of magnetism. All interactions with our surroundings are impacted by the natural magnetic forces of objects and by electromagnetic fields from various devices. Advances in sensors and instrumentation technologies are helping to better utilize the power of magnetism. Magnetic energy is present in all objects from the largest, like the magnetic field around our planet earth, to the magnetic field in the smallest atomic and subatomic particles in everything else. We are still learning how to fully utilize the energy of electromagnetic fields and the interactions with the natural magnetic and static electric fields of matter. The concept becomes a bit more fascinating when electricity and magnetism interact. 

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MICROWAVE VS. CONVENTIONAL

ACCURACY OF HEATING

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 The WAVEtek process programs the microwave controller to monitor the product temperature and, once it is within one degree of the desired temperature, ramp down the microwave input from the set kilowatt to zero or near zero. This cycle continues as microwave input is constantly adjusted up or down to stabilize heating at the desired temperature (+/- 1 degree). The result is accurate heating every time without products over or underheating. 

In conventional steam heat systems, product heating must be slowed down before the desired temperature is reached or overheating can occur. Slowing heating too much will slow down the process and not soon enough could cause overheating; or the need for heat exchangers to cool the heating medium.

In conventional heat transfer or steam systems, even if the source steam or heat transfer oil is shut off for an emergency, the latent heat in the vessel's jackets will continue to heat the product. In the case of chemical processes, a runaway reaction such as "foaming" cannot be stopped. 

Using microwaves, once the stop button is pressed, all energy input stops instantly; reducing the chances of over-running the reaction, boil-overs, or excess foaming that occurs in some processes. 

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INEFFICIENCY IN CONVENTIONAL SYSTEMS

Traditional large-scale heating methods use steam in jacketed vessels, where energy from burning fuel like natural gas is converted multiple times, resulting in heat loss at each step. This process requires steam to heat vessel walls, which then heats the contents indirectly, adding inefficiencies. Insulation on tanks and pipes helps reduce heat loss but does not eliminate it. Additionally, hot vessel walls necessitate a scraping mechanism with a motor and gearbox, which further adds to equipment costs, maintenance, and energy loss.

EFFICIENCY IN WAVE-BASED HEATING SYSTEMS

WAVEtek systems eliminate the need for steam, jacketed vessels, and surface-scraping mechanisms. Instead, microwaves heat the product directly, aligning its molecules with magnetic and electric wave forces to create frictional heat. Unlike traditional methods, where vessel walls reach high temperatures and require scraping to prevent burning, microwave heating avoids hot surfaces, reducing burn spots and discoloration. This approach provides more uniform heating, resulting in higher-quality, lighter-colored products.

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Skid-Mounted Wave-based Food Cooking Systems Ready Today! 
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