Roasting

Roasting

Principle of the infrared light.

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 uniform and flavor and aroma can develop slowly. The method of burning only from the outside – as with the convective conventional treatment methods – is omitted.

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.Complete solution for roasting application

Advantages for your products

Achieving perfect roasting.

Absolutely uniform roasting is produced through the continuous mixing of material. The constant rotation of the drum provides uniform exposure of the product to the light, preventing dead spots.

Gentle movement.

The product is mixed and conveyed gently, continuously and at low speed. Perfect for fragile nuts such as cashews, sliced almonds, …

Different degrees of roasting.

Adjustable roasting levels with a wide range of taste and color.

Reduced acrylamide levels.

Prolonged shelf-life.

 

FoodSafety-IRD roasting hazel nuts