Application
Instant coffee, plant extracts, juices and purees, egg, seasonings and flavourings. We turn a liquid into a powder with the colour, aroma and solubility your customer demands, and we build the machine that does it.
Liquid to powder in seconds, with outlet temperature control to protect colour, aroma and solubility.
Each one brings its own difficulty, and that is what shapes the machine.
Extract concentration and drying with care for the aroma. Bulk density and solubility of the powder are what the buyer looks at.
Sugar-rich products that soften with heat. They need a carrier, outlet temperature control and a chamber designed for it.
Yerba mate, tea, herbs and botanicals: drying at controlled temperature so actives and colour survive.
A microbiologically sensitive product: sanitary finish, CIP cleaning and full process traceability.
Blends and liquid bases taken to a powder of even particle size and good flow for automatic packing.
Heat-sensitive products, where the short residence time of spray drying works in your favour.
In food, the machine is not chosen on capacity alone: it is chosen on what the powder has to be.
Set by the temperature and the time the product spends hot. Higher inlet air produces faster, but can darken the powder.
Volatiles are the first thing lost. The answer is lower outlet temperature, fine atomisation and encapsulation where the product justifies it.
They follow particle size and shape, and that is set by atomisation: disc or nozzle, and at what pressure.
Drives shelf life and packaging. Agreed with the customer and confirmed by trials on a real sample.
Sanitary finish on everything touching product, no dead zones, CIP cleaning built into the line.
Set by how much water enters the dryer. That is why, when the product comes in dilute, the evaporator is what makes the plant pay.
With food it pays to measure before investing. The usual path is this one.
Yes, and it is one of the most common cases: juices, purees, honey and sugar-rich extracts soften with heat and stick to the chamber wall. It is solved with the right combination of outlet temperature, chamber design and sweeping, and with a suitable carrier such as maltodextrin. This is a case where it pays to run trials before specifying the machine.
Some volatiles are always lost; the difference is in how the job is run. Outlet temperature is lowered, atomisation is tuned and, where the product justifies it, the aroma is encapsulated on a carrier. In coffee and extracts this is the decision that sets the quality of the finished product.
It depends on the product and how hygroscopic it is. Most food powders are run at single-digit figures, and the exact number is agreed with the customer because it drives shelf life and packaging. Trials on a real sample are what confirm it.
When the product comes in very dilute, yes: the evaporator removes water at a fraction of the dryer’s energy cost, and it also allows a smaller dryer for the same output. In juices, extracts and coffee it is standard practice.
With the product data and the capacity you are after we answer within 24 business hours, with a first technical assessment and a trial proposal where it applies.