Cooling and conditioning spices, herbs, fruits, vegetables, cereals, nuts, kernels, salts, minerals… and other low moisture products is crucial prior packing them. The main reasons to cool down in general are as follows:

• Avoid any cross-contamination prior packing.
• Not allow again optimum conditions for bacteria and molds to grow.
• Inactivate or Stabilize enzymes by thermal shock.
• Stop any reaction initiated in the previous steps of upstream processing (heat treatments like: blanching, hot air or fluidized bed drying, sterilization, atomization, toasting and roasting).
• Diversify the healthy product range by integrating blending and new active compounds at the latest step of the processing prior packing or other identified operational units .

Thanks to innovative design of dry cooling unit the spark cooling mode will allow to control the final product output moisture and water activity, with minimum impact on the product quality and with very low energy consumption by the full installation. At this step of transformation other operational units like, mixing with other ingredients, blending, clean in place system (CIP) can be easily foreseen. The targeted products can be cooled down under any kind or shape (whole, slices, chopped, powder…).