Infrared Dryer

11.  Objectionable enzymes are abolished.

10.  Uniform drying through out the cross section of the product.

9.      Equipment cost is same that of FBD or less.

8.      Processing cost is less by 50% (subjective).

7.      Broken percentage is less.

6.      Applicable for all grains, vegetables, herbs, fruits, dry fruits, spices, flowers, food products, candies, oil seeds, fruit juice, etc.,

5.      No pollution

4.      Simultaneously, mold, fungi, larvae, pathogenic bacteria are sterilized. Qualified for the sterilized label printing.

3.      Yield is more. Improved texture. Since caramelizing is taking place digestibility is enhanced.

2.      Exposure to heat energy is less and thus inherent properties such as aroma, organoleptic value, color, terpenoids, enzymes and vitamins are not lost or lost by meager amount.

1.      Moisture evaporates fast. Water molecules are electrolyzed so that H and O atoms disintegrated from H₂O molecules catalytically.

Traditional convection drying achieves the 8% moisture level only in a 24-hour cycle, the catalytic infrared system achieves the 8% target level in three hours, an 88% reduction in total cycle time.  In some cases, process cycles under 60 minutes have reduced moisture levels from 80% to as low as 5% ( in case of enhanced surface area).  Catalytic infrared also produces results superior to spray drying and freeze drying.

I.R CONTINUOUS BELT DRYERS.
I.R CONTINOUS DRUM DRYERS.
I.R CONTINUOUS COMBINATION- FBD & IR. DRYERS.
I.R. STERILIERS