With the support of our European collaborative organization, we maintain an ingredient specific protocol library for bio burden reduction of numerous dried food types used in multiple industries with diverse requirements. This allows us to maintain the stability of volatile oils, natural moisture content, and true color, assuring you of a superior process producing the safest and highest quality products for your manufacturing needs.


  • Product is Taken to Lab for Microbial Load Testing to Determine Product Specific Protocols.
  • Product is Loaded into Hopper 
  • Using Continuous Dosing Feed Mechanism Product is Fed to a Patented Closed Chamber that is Housed with a Heated Moving Auger Screw (between 90 - 300 ° C)
  • While Product is Moved by Screw in the Chamber, Super Heated Dry ( or wet ) Steam is Injected into Chamber 
  • Combination of Dry Screw Heat and Dry / Wet Steam Reduces the Microbial Load 
  • At the Other End Treated Product is Loaded in to a Patented Cooling Chamber for Flash Cooling. This Flash Cooling will Further Reduce Microbial Load and Complete Validated Kill Step Requirements
  • All Products Are Subject to Sifting and Metal Detection to Further Ensure Safety at the End of the Cooling Process
  • Product is then Collected at the End of Cooling Unit and Packed



    Through this control, it is possible to monitor and do traceability of the heat treatment, while respecting the products’ sensitivity and the decontamination target.




    Through PLC & HACCP

    Operating parameters are  recorded

    Critical Control Points (CCP) follow-up

    Guarantee that the entire product is heated & maintained more than M min at X °C