Non-Thermal Processing Room

Evolving consumer tastes have led to the emergence of novel non-thermal food processing techniques. These techniques help to address the undesirable alteration of food flavour, colour and texture during the thermal processing stage.



Freeze Dryer



  • Capacity: 20 – 40 kg frozen feed/batch
  • Sublimation capacity: Max 1.6 kg H2O/hr
  • Condenser capacity: 4 kg H2O/hr
  • Shelf area: 1.0 m2

Pulsed Electric Field (PEF) System



  • Allows for batch treatment of solids and continuous treatment of liquid products with flexibility in changing the treatment parameters such as field strength, specific energy input and sample size
  • Capacity:
    • Batch mode of up to 10 kg per batch
    • Continuous mode of up to 250 l/h, depending on process

Blast Freezer



Yield per cycle:
  • Blast Chill from +90°C to +3°C: 85kg
  • Blast Freeze from +90°C to -18°C: 85kg

Vacuum Dryer



  • Shelf Area: 5m2
  • No. of trays per batch: 16
  • Tray Dimensions: 450mm(w) x 650mm (d) x 50mm (h)
  • Capacity (product dependent):
    • Up to 120 L/batch (liquid products)
    • Up to 240L/batch (solid products)
  • Ultimate vacuum pressure: 0.2 mbar absolute
  • Heating Plate temperature: 30 - 90oC

Get in Touch

We look forward to serving you and your food innovation needs.
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