Pasta drying technology

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TRED

The Tred Tecnology drying machines adopt the patented technology based on process dehumidification with continuous fresh air, ensuring it with homogeneous characteristics at any moment and in any point of the treatment room. This prevents humidity stagnation and/or increases caused by continuous release of water from the product, and it is also possible with suitably designed and mounted air diffusers. The process reduces drying time (temperatures under 50° C), preventing products’ oxidation and maintaining their chromatography, fragrance and protein parts. Machines that produce ready-to-use products are based on this technology, which makes complete and/or partial dehydration followed by freezing. The process prevents the formation of water crystals inside the food, and consequently molecular break, making it easier to thaw out and cook. The machines have energy recovery systems to reduce consumption.

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