Dry food designers.
The drying cupboard.
When and why did Herb.ERT originate?
Due to the practical requirements of a Styrian herbal farmer, the idea was put into practice in 2012 to construct a drying cabinet that works without heat.
The result was Herb.ERT
HERB = herbs
ERT = Energy Recovery Technique (The drying temperature of 30-40 degrees is obtained from absorbed plant water vapor energy)
How does Herb.ERT work?
Drying Herb.ERT is child's play: cutting whole or cut herbs, slicing fruits and vegetables, spreading to the dryers - switch on Herb.ERT. Most vegetables, herbs and flowers are dry after 4 to 8 hours. Fruits like apples and pears take 24 to 48 hours. With a power consumption of only 2 euros per day a very cost-effective drying option!
What makes Herb.ERT so unique?
Herb.ERT dries with a patented cycle control. In contrast to standard condensation systems it is ensured that the plant stomata remain "relaxed" and thus a drying stress is avoided. There is no danger of "over-drying" or loss of valuable ingredients.
In Herb.ERT gentle drying takes place in a Diverter circulating air drying system.
The actual drying room and the moisture regeneration air stream are separated from each other!
As another attribute, the Herb.ERT diverter has a food sanitary coating.
100% food hygiene - To meet the high quality of the products!
Herb.ERT has taken over the proven condensation technology for decades in the industrial drying sector, adapted and further developed it for plant drying. The combination of cycle control (relay drying) - control-free operation and diverter air ducting with food hygiene coating is unique in the world. This technical novelty enables the refinement of premium quality products.
For the direct marketer, the unique dry fruit / herbal quality offers a unique selling point and significantly increases the achievable added value of agricultural products.
The Herb.ERT system procedure ensures a multifunctional use: Filigree blossoms, fruits, mushrooms, noodles and vegetables can be dried. Even meat and fish can be cut thinly into delicacies that open up sensory experiments with a herbal taste or a fine source of salt.
In contrast to "standard" dry fruits / vegetables, flavor, color, flavonoids and ingredients remain in the product - and are highly concentrated by the dehydration.
The concentrated ingredients are released during processing in the highest intensity, without diluting the final product! Whether cooking, grilling or in beverages, as well as in the natural textile dyeing by crops - Herb.ERT can be used to produce or refine high quality end products. From apple rings with herb crumbs - to the most natural raspberry flavor, from chili honey for grilled marinades to punchle kiwi: the creative ideas of Herb.ERT are endless.