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VENTILEX combines Steam with Fluidization then Drying and Cooling. This is accomplished with our exclusive and proven “shaking” mechanism. This “shaking” and fluidization assures that all surfaces are exposed and treated equally. A moving belt with your almonds does not assure you that all surfaces are exposed. Any 2 nuts touching one another will have contact points. It is at these points that the steam could possibly not condense, thus salmonella still exists in the packaged almonds.

Treatment times are critical for 5 log or above kills. In our testing , validated by the ABC and TERP, we also determined that if you steam treat the almonds past a certain time, that the “natural” aspects of the almond are changed. You will kill the germ and it will no longer be alive and able to germinate.

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• 5 + log reduction of SE PT30 and other Pathogens and Bacteria
• Ability to add up to 5% moisture to the end product
• Cleaning and de-dusting the Almonds - Perceived Higher Grade Product
• Roasting, Blanching, Plasticizing, and further Processing Possible with Easy Modifications

With over 50 years of experience in equipment manufacturing for the Food, Dairy and Pharmaceutical industries, VENTILEX has invested millions of dollars into R&D. 14 years ago, VENTILEX purchased Pasteurization and Sterilization technology from well known Dutch dairy equipment company Stork BV. It is with this knowledge that VENTILEX has advanced the Steam Pasteurization and many times Sterilization treatment of Nuts, Seeds, Spices and leafy products for the treatment of pathogens, spores, and enzymes. With over 30 worldwide installations, including an installation in Chicago that is FDA and USDA VALIDATED and accepted, VENTILEX has the experience to supply the almond industry with equipment that works.