Dehydration
Fresh vegetables enter our dehydration line directly from the field, where they are inspected, hand-peeled where required, and washed using only pure tap water without additives. From there, automated slicing equipment directs material into a 3-stage National Aeroglide belt dryer.
Drying is calibrated to preserve colour, odour, and taste while ensuring a microbiological profile that consistently meets EU and US import specifications. After the dryer, products are conveyed through magnet and metal-detection stations, then air-separated to remove skin peels and lighter fines before sieving into final cut sizes.
Metal detection across the dehydration line is calibrated to ferrous 0.8 mm, non-ferrous 1.1 mm, and stainless steel 1.2 mm, with a 12,000 G magnet preceding the final inspection stage. After dehydration, products are conveyed through to packaging without human contact.
Equipment
National Aeroglide 3-stage belt dryer. Stainless steel type 304 across all food-contact surfaces.
Packaging From This Line
Post-dehydration product is sealed in air-tight blue polyethylene bags, heat-sealed or zip-tied, inside multi-walled paper bags or strong carton boxes: the double-bag system protects against contamination from packaging through to the customer's facility.
Read Further
Cutting & Granulation
Chopped, minced, granules, ground, and powdered output on dedicated cutting, granulation, and milling equipment, each engineered for a repeatable particle profile.
Herbs & Spices Processing
A complete automated line for herbs, spices, and aromatic seeds, with sterilisation options including ETO, steam, and IRR.