Processo di essiccazione ridotto del 73%
Thanks to the latest technologic innovations, to insulation and storage, drying times are lowered to 3 to 5 days, according to the raw material. This way, you can increase the production and lower the need for storage, compared to the traditional drying method.
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Consumi ridotti del 67%
Our special technology, the lowered dimensions and the insulation allow up to 70% reduction of energy costs compared to the traditional drying method.
More infoNo chemicals used and drastic molds reduction
The UVA equipment - or drying chamber - it is characterized by a drying/sanitizing/dehumidifying function. This chamber allow to kill all molds and bacteria, making the product extremely safe and undamaged in its composition. Obviously, the whole structure and the insulation allows to avoid use of poisons and pesticides for rats and insects, preserving the organic nature of the product.
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Maintenance of organoleptic properties
Thanks to the continuous exposure to UV rays, the food’s sugar production process doesn’t stop, helping to keep organoleptic proprieties. Also, material’s loss is zero.
Why should you choose us?
Know, conceive, solve!
Unlike the traditional drying method, our innovation allows to avoid long storages, grape waste and movements, mold growth and damage caused by unwanted animals such as rats and insects, usually present in drying sheds.
Speed
Processo di essiccazione ridotto del 73%
Saving
Consumi energetici ridotti del 67%
Healthy Product
No more molds and bacteria
Quality
Reduction of spaces and preparation times
Didn’t we convince you?
Talk to one of our consultants to express any doubts and ask him for any concerns; he will be ready to answer you!
Maybe you don't know, but...
Our drying method has many benefits
Thanks to the continuous exposure to UV rays, the food’s sugar production process doesn’t stop!
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