Roasting, toasting and pasteurization of nuts
A continuous heat treatment process, the technology combines electrical impedance heating and vibratory transport to process different types of nuts: almonds, brazil nuts, cashew nuts, walnuts, hazelnuts, pecans, peanuts, pistachios, etc...
Continuous and fully automated process:
- Perfectly uniform roasting and very good homogeneity thanks to vibro-fluidised operation
- Possibility to obtain an extra roasted flavor, as the product is roasted in its own steam in a tight environment
- Very delicate handling, no stirrers or other moving parts, even fragile nuts such as cashews or peanuts are not damaged and the almond skin remains intact
- Heat treatment in a closed environment, temperature and run time can be precisely controlled, allowing a wide range of color and flavor to be developed
- AA wide range of products can be roasted or toasted (almonds, cashew nuts, pistachios, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, wheat, barley, etc...)
- Thanks to the unique configuration, pasteurization of the product during roasting is ensured, allowing the elimination of all pathogens: salmonella, E-coli, coliforms, yeasts, molds, and a great reduction in the total bacterial count
Guaranteed microbiological quality is achieved.
The product can be flavored during heat treatment by injecting salt water or liquid flavoring. The vibrations ensure perfect mixing and homogeneity during flavoring.
