Drying has always been the most natural method for food preservation.
Through Our Cold Drying process under vacuum air conditions, Enzymes, Proteins, Vitamins and Minerals are best preserved and the final products are superior in quality, color and organoleptic characteristics.
Our “Cold Drying” Technology operates through specially made refrigeration systems, which freeze and dehydrate the air, in order to obtain treatment moisture even below 3% and Temperature from only 10°C.
This process allows to dehydrate Your food products as gently as possible, while preserving aroma, color and structure of the phyto-complex.
QUALITY, 100% FLAVOURED WATER RECOVERY AND ENERGY SAVING
Better organoleptic, visual and conservation qualities ensure a final product with a much higher added value. From the Cold Drying treatment, there will be:
- the gently dehydrated food product
- the flavoured liquids extracted from food itself.
Our technology optimises energy consumption, automatically varying cooling power and air flow in relation to the nature and quantity of food products. Over 70% Energy Saving, compared to traditional drying systems.
