• ​​​​​Volume heating because of microwave energy and fast drying of product with low thermal conductivity
  • Drying of granule products with batch mode
  • Measurable increase of aroma of dried products
  • Individual balance of energy between microwave power and infrared heating
  • Modification of steam partial pressure choosing vacuum regulation over exhaustion rate or with inert gas

  • Chunky fruits and vegetables
  • Puffed products
  • Gels
  • Foams

  • Product heating from core
  • The heat energy is directly coupled to the water

Vacuum: 0.5 - 100 mbar

Various rotating and conveying mechanism

Controls: PLC and HMI with recipe control