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The food industry pasteurizer - ventilex
The system combines steam, as well as Fluidization with the drying and cooling. This is achieved with the exclusive and proven shaking mechanism. This shaking and fluidization assures that all surfaces are exposed and treated equally. A moving belt with the nuts does not ensure that all the surfaces are exposed. Any of the 2 nuts that touch each other will have contact points. It is at these locations that the steam will condense, thus the pathogen still can exist inside of the packaged almonds. The times for treatment is critical for a 5 log or above reduction of pathogen. The VENTILEX determined that when you steam treat your nuts past a specified time, the natural aspect of the nuts are altered. This never can takes place with our combines system and it will kill the germs that are trying to reproduce.