Toasting and roasting spices, vegetables, cereals, nuts, kernels and other low moisture products as a means of enhancing taste and palpability has been deemed important for centuries. Nonetheless, this transformation process might involve various reactions generating secondary compounds or residues can be very dangerous for our health, like acrylamide.

Thanks to innovative design of , the toasting and roasting processes are controlled in order the final product output moisture and water activity, and secondary will be as per Food and European Food Standards Agencies (FSA and ESFA) and with very low energy consumption by the full installation.