Our technology, unlike other conventional drying technologies;
Infrared and UV technology are used in our production line. This system preserves the nutritional value and natural color of our products. Infrared drying dries the product using direct heat transfer, eliminating the risk of overcooking and burning. UV rays ensure food safety by eliminating microbial risks.
The drying system reduces humidity, prevents bacterial growth and extends the shelf life of the product.
Closed system technology ensures balanced drying of all products.
Our technology is registered with the international patent number US 10,837,701 B2.
