【For Seasoning Manufacturing】Drying and Sterilization at Low Temperature Below 40℃ | Compact Universal Dryer

Concentrated without compromising flavor. Low-temperature drying preserves the original aroma of the ingredients.

In the seasoning manufacturing industry, it is essential to maximize and concentrate the original flavors and aromas of the ingredients. High-temperature drying can sometimes compromise these important flavors and aromas. Kakunoya Manufacturing's "Compact Universal Dryer" dries food at low temperatures below 40°C while simultaneously sterilizing it, allowing for the production of dried foods without damaging the cellular structure of the ingredients, minimizing discoloration and loss of aroma, and retaining nutritional value. Additionally, moisture generated during the drying process can be reused, leading to efficient operation. 【Usage Scenarios】 - Drying and flavor concentration of spices - Drying and aroma preservation of herbs - Production of dried materials that enhance the flavors of fruits and vegetables - Manufacturing of seasoning raw materials through extract extraction 【Benefits of Implementation】 - Production of high-quality seasoning raw materials that retain the original flavors and aromas of the ingredients - Easier powder processing after drying, expanding product development possibilities - Improved inventory management through the production of dried materials that can be stored long-term - Reduction of running costs by achieving a low-cost drying process

Heat Treatment Drying Equipmentboiler