Sterilization, pasteurization, drying, roasting, coating, and stock protection are all efficiently and effectively managed in a single machine, ensuring continuous and validated food processing.
Maximum organoleptic property protection. In the FS-IRD, a measured amount of water spray can be applied for optimal product protection.
If you need to change your production process, meet new product requirements, process new or different products, then the FS-IRD provides a high degree of flexibility. The FS-IRD can be reoriented with little effort.
Cleaning is quick and easy, and all components are easily accessible. All parts in touch with the product are constructed of stainless steel and meet the strictest standards.
Unlike many others, the FS-IRD operates in a continuous manner. The product volume is accessible for uninterrupted processing. The continuous process eliminates clumping and prevents cross-contamination between previously sterilized and non-sterilized products. Your product is treated evenly. Due to the low rotation speed of the drum, there is no material dispersion.
Directly applying infrared energy to the product reduces energy use. Energy immediately enters the product's core. This does not require an energy-laden hot air flow like convective thermal processes. The FS-IRD's mild treatment takes minutes due to the rotating drum's sheer action. The production run can begin immediately upon startup.
The product is only in the FS-IRD for a few minutes before it is ready for the next stage of production. Recipes and process parameters are saved in the integrated controlling system. This enables you to switch products or adjust product attributes while still ensuring reproducible results
The integrated control system stores recipes and parameter settings for the process. This functionality allows for the modification of products or adjustment of product attributes, while ensuring that the results can be reproduced again.
Over the past few years, the importance of food safety has grown significantly. It is now imperative that no one takes the risk of introducing unsafe food into the market, whether they are manufacturers, processors, or traders. Any errors in the material flow chain can lead to product recalls if they surpass acceptable thresholds and harmful substances are detected.
Suppliers face major financial implications as a result of these recalls. However, the damage to their reputation is even more severe. Consequently, food safety is being questioned, and manufacturers are increasingly turning to the continuous FS-IRD as a solution to this uncertainty.
By opting for the FS-IRD, you gain access to a versatile machine that can handle multiple processes.
Food in bulk, such as nuts, seeds, spices, tea, herbs, leaves, dried vegetables, grain, cereals, dried mushrooms, as well as sliced, chopped, and powdered food, can be treated with infrared light to significantly reduce the microbiological load. Insects, larvae, and eggs are destroyed during the sterilization and pasteurization processes. The products are continuously mixed together. Each particle receives the same treatment in terms of duration and temperature. There are no dead zones. The process protects the organoleptic properties, which means that color, taste, volatile oils, odor, and valuable substances and vitamins are all protected. At the same time, pathogens such as salmonella will be destroyed. TPC, yeast, mold, E. coli, and coliforms can all be reduced safely. It is a completely natural process with no use of gases, chemicals, or additives.
What you can expect is the following: Liquid & dry seasonings applied with one coating system.Sprayable, water-soluble additives such as salt, flavors, color, Other sprayable additives. Products are continuously mixed. Uniform coverage of the product. No dead spots. Every particle receives the same treatment. Maximized seasoning-coverage & minimized waste in the process area.
The product to be roasted is heated from the inside as well as from the outside using the infrared light working principle. The roasting process is thereby made gentler. As a result, heat diffusion is slow and uniform, and flavor and aroma development can be slow. The method of only burning from the outside – as with conventional convective treatment methods – is omitted. In contrast to traditional convective treatments, this new procedure is controlled by very fast and precise control of product temperature rather than the temperature of the heat transfer medium. Infrared light that has been focused penetrates beneath the surface of the product particles and is converted into heat in the interior. The desired degree of roasting is achieved in a very short time and with maximum product protection.
The reverse-working principle of infrared light improves the final product's quality. Flavors can be released during the drying process in some products. This reverse-working principle of infrared light, in which energy penetrates to the core of the product, also provides an efficient use of energy and clear advantages over other methods. The continuous rotation of the FS-IRD and the resulting mixing of the product ensures a very homogeneous drying process. As a result, the formation of nests is avoided. When the FS-IRD is used in a combined drying for a quick and gentle end-drying, the products are automatically germ-reduced and stock-protected. The FS-IRD can be used as a booster before a conventional dryer. Within minutes, the material can be heated to a high temperature. As a result, the product's heat can be used in the process.
These two critical steps in the processing of cereals, nuts, seeds, and dried fruits are critical for ensuring sterility, shelf-life, and quality: Disinsectization to ensure sterility and shelf-life of food, as well as processing for a high-quality, healthy, and one-of-a-kind product. The FS-IRD allows you to combine two steps into one: Insects, larvae, and eggs are destroyed during the pasteurization process without causing protein damage. It not only kills insects and eggs in a safe manner without the use of gases or chemicals, but it also provides you with a high-quality product and protects your supply stock.
After thermal treatment and before packaging or warehousing, every natural product requires a cooling step. The FoodSafety-Rotary Cooler was created for food applications that have stringent food safety and hygiene requirements. Spices, herbs, seeds, teas, vegetables, fruits, nuts, coffee, and cereals can all be cooled using the FS-RC.
The material is gently mixed in the drum before being conveyed from the inlet to the outlet. Even delicate items like nuts, seeds, and grains can be treated. This continuous working process ensures material first-in/first-out and exchanges the product's surface many times. Depending on the process and product, the product is cooled by ambient or chilled air while being mixed and conveyed. An exhaust ventilation system removes the hot and humid air. Furthermore, the drum can be cooled to accommodate high-temperature products such as roasted nuts.
Another significant advantage is the ease with which the FS-RC's can be cleaned, which significantly reduces cleaning downtime. Another option is a coating module inside the FS-RC, which allows the product to be coated with flavors, oil, salt, sugar, and other ingredients.
Tekemas A/S Headquarters
Naverland 2
DK-2600 Glostrup
Phone: +45 3670 6000
Mail: info@tekemas.com
Tekemas A/S - Jutland
Nydamsvej 47
DK-8362 Hørning
Phone: +45 3670 6000
Mail: info@tekemas.com
Tekemas AB - Nordic office
Varlabergsvägen 16F
SE-434 39 Kungsbacka
Phone: +45 3670 6000
Mail: info@tekemas.com
Tekemas Poland Sp.Z o.o. :
Ul Krakowska 1B
PL-39-200 Dębica
Phone: +45 3670 6000
Mail: info@tekemas.com
