ROASTING/COOLING
For roasting before blanching we recommend the National Roasters tunnel type continuous roaster/dryer. When heated the kernels are most vulnerable to splitting but processed in this machine, they are laying stationary on a moving belt without agitation. Furthermore, the fact that you can dry the peanuts at very low temperatures further enhances the reduction in splits. Finally their extensive experience in handling nut products allows them to adopt thier machine to very special requirements of each customer. New conditions are supported by their laboratory facilities. For specific applications, other roasters are available.