The innovative roasting process using infrared technology is more effective than conventional treatment methods, as the heat is applied directly to the product and continuous temperature control is possible.
Further advantages
Roasting nuts, seeds, onions and more
When it comes to roasting nuts, seeds, dried vegetables, etc., there are a few challenges: How do you achieve a homogeneous roasting pattern? How do you avoid damaging the oleosome structure? How do you combine roasting and energy efficiency? How do you achieve a unique taste that can be reproduced 1:1 in production? How do you minimize rejects?
Many customers have opted for the FoodSafety-IRD-Roaster (FS-IRD) because it not only meets all these requirements, but also goes above and beyond them. During the roasting process, nuts or seeds can be pasteurized or coated with salt or other water-soluble additives, giving customers a major competitive advantage and saving processing time.
We treat a wide range of seeds and have good sterilization values. We are also receiving more and more requests for roasting a wide variety of seeds, which we can fulfill with the FoodSafety-IRD.
Infrared Technology
Advantages of roasting using infrared light
We are very satisfied with the roasting results of our FoodSafety-IRD system. Thanks to the machine's flexible settings, we get a consistent roast and a recognizable aroma. The organic status of our products is naturally maintained.
In conventional hot air roasters, the product is treated with hot air, which can only be regulated to a small extent depending on the product temperature. In contrast, our roasting process treats the products with infrared light - a completely natural and gentle process!
Different input moisture levels, varying grain sizes or different types of roasted product can often require very quick adjustments to the roasting temperatures. For example, the moisture content of a product is often not homogeneous. The intensity of the infrared light inside the FoodSafety-IRD is automatically regulated depending on the product and process temperature. In the up to four temperature zones of the infrared drum, a temperature can be set that suits the product. The system's control ensures automatic self-regulation of the temperature by automatically increasing or decreasing the light intensity depending on the current product temperature. The product is then heated directly from the inside out within a few minutes, while the rotating drum ensures constant and gentle mixing of the product. The product can be pasteurized automatically during the roasting process.
Roast electrically now with CO2-neutral electricity from renewable energies!
The gradual phase-out of fossil fuels is more topical than ever.
Developments on the global gas market are accelerating the need to move away from outdated technologies, such as the end of gas combustion. In contrast to conventional gas-based roasting processes, the KREYENBORG roasting plant uses 100 % electricity. If this is generated from renewable energy sources, CO2 emissions can be drastically reduced and even avoided.
Cooling after the roasting process - an essential step
Cooling must be considered as part of the roasting process. Nuts and seeds require a cooling step after heat treatment and before packaging or storage to limit oxidation and allow shelf life. For this purpose, KREYENBORG offers two different solutions that have been developed for food applications with very high food safety and hygiene requirements: FS-RC Rotating Cooler and FS-BC Belt Cooler.
