The major feature of our equipment is the uniform volumetric roasting of the product as it passes through chambers with different temperature regimes along the tunnel oven belt. Such a technology prevents damage to the product shell (peanuts, sunflower seeds) during roasting and prevents microcracks, peeling of husks, which also exclude oxidation, thus preserving the flavor of the product for a long period of time.
In other roasting systems, e.g. in a hot air stream, the peak thermal shock to the product (due to the temperature difference between the temperature of the product and the roasting chamber) when the product is poured into the roasting chamber and the impact of the product against the chamber walls during the roasting process, leads to multiple microcracks in the product shell (especially on the seeds), oxidation of the product and loss of flavor after one (1) month.
