We apply the first-in first-out (FIFO) principle based on automated temperature and humidity control.
The procedure is used to eliminate excess water in fruits and vegetables in such a way that they maintain their nutritional and taste qualities: taste, smell, aroma and of dry matter quantity.
The cost of your products can increase at any time of the year by drying them. Thus, increase the cost of your products or shelf life of products that can no longer be stored in cold storage warehouses. Avoid the risk of products alteration!