FoodSafety-IRD roasting various food products


In contrast to conventional convective treatments, this new procedure is not controlled by means of the temperature of the heat transfer medium, but rather by very fast and precise control of product temperature. Focused infrared light penetrates below the surface of the product particles and is thereby converted into heat in the interior. In a very short time and with maximum protection of the product the desired degree of roasting is achieved.

FoodSafety-IRD roasting coffee

Perfect roast.

Absolutely uniform roasting is produced through the continuous mixing of roasting material.

Gentle movement.

The product is mixed and conveyed gently, continuously and with at low speed. Even moderately fragile products, such as cashews and peanuts, are treated without damage.



FoodSafety-IRD roasting hazel nuts

Different degrees of roasting.

Various roasting levels, and thus taste and color variations, can be realized by simply setting the temperature and residence time.

Improved roasting taste.

Through the working principle of infrared light, the product to be roasted is heated from the inside and additionally with heat applied from the outside. The roasting process is thus made gentler. As a result the diffusion of heat is slow and even and flavor and aroma can develop slowly. The method of burning only from the outside – as with the convective conventional treatment methods – is omitted.