PIM presents a real revolution in the world of food drying at ANUGA 2024: the HSCD
SSD-SA 001 system. An internationally patented innovation that represents a revolutionary
step forward towards a more efficient, sustainable and environmentally friendly
industrial future , totally compliant with the requirements of the European Industry 5.0
directives
On 13 January 2022, a study was published by the Esir (Group of experts on the economic
and social impacts of research and innovation), commissioned by the European
Commission, on the topic of "Industry 5.0".
PIM's HSCD SSD-SA 001 eIectively meets the objectives of this document:
1. Energy saving: The document highlights the importance of reducing energy consumption
and promoting energy eIiciency as an integral part of the industrial transformation towards
sustainability. This implies the adoption of technologies and practices that reduce the energy
required for industrial activities, optimizing production processes and improving the eIiciency
in the use of energy resources. This includes implementing energy monitoring and control
systems, using renewable energy sources and improving the design of industrial plants to
reduce energy losses.
2. Resource remanufacturing: Resource remanufacturing is identified as a key pillar of the
entire manufacturing and supply chain design. This concept refers to the transition to a circular
economy, where resources are used eIiciently and sustainably through reuse, recycling and
restoration. This involves a review of production processes to minimize waste and maximize
resource recovery, for example by designing products that can be easily dismantled and
recycled at the end of their life cycle.
3. Mandatory environmental dimension: It is proposed to integrate a mandatory
environmental dimension into all phases of industrial design. This means that environmental
sustainability becomes a fundamental criterion for the design and operation of industries,
considering the interdependence with natural systems and trying to minimize the
environmental impact of industrial activities. This includes adopting cleaner production
practices, reducing polluting emissions and constantly monitoring the environmental impact
of industrial activities.
4. Circular Economy: The circular economy is presented as a regenerative economic model
that aims to protect and regenerate nature while providing solutions to global challenges. This
approach involves a continuous cycle of resource use, where materials are reused, recycled
and restored at the end of their life rather than being disposed of as waste. The circular
economy promotes closing the material loop, reducing waste and creating long-term value for
businesses and society as a whole.
Global challenges and the current context:
Today's panorama presents us with urgent and mandatory challenges: energy saving ,
dependence on fossil fuels, the need for circularity , environmental protection and
recovery of every possible resource. The food industry, in particular, finds itself at a
crossroads: continue with an obsolete and environmentally harmful production model, or
embrace innovation and sustainability.
PIM's answer: the HSCD drying system
In this context of challenges and opportunities, PIM stands out with its revolutionary HSCD
drying system . A cutting-edge technology that combines energy saving , environmental
sustainability and high performance in a single solution, paving the way for a more
responsible and resilient future of food production.
Non-ionizing electromagnetic waves
The non-ionizing electromagnetic wave technology uniformly heats the raw material,
instantly activating the process of evaporation of water from the internal part to the surface
of the product. This ensures linear drying, from inside to outside, which drastically reduces
heat dispersion and increases the profitability of the process.
Vacuum Drying
The characteristics of vacuum drying have been combined with the waves with the creation
of new dryers which allow the product to be dried at a temperature always lower than 35°C,
up to a minimum drying temperature of -20°C, safeguarding all the characteristics of the
final product.
The Recovery of Extracted Water
With HSCD it is possible to remove water in the desired quantity from any product. Once
the evaporation temperature of the water at the established pressure is reached, the
evaporation process begins. The steam is immediately condensed in order to recover the
extraction water, which can be reused for other phases of the production process, thus
preserving a primary resource that is increasingly precious for the environment.
The pillars of HSCD innovation:
• Energy saving: The HSCD allows energy savings of up to three times compared
to traditional air technologies. An extraordinary result obtained thanks to the use of
innovative low-temperature and vacuum drying technologies. The HSCD can
completely eliminate the use of fossil fuels, favoring the use of only renewable
sources to power the plant, thanks to the low energy requirement necessary for its
operation. A 100% green drying method that represents a fundamental step forward
in the fight against climate change and energy dependence.
• Environmental sustainability: CO2 emissions are drastically reduced, in line with
Industry 5.0 decarbonization goals. HSCD contributes to a more sustainable and
responsible industrial future by minimizing the environmental impact of food drying.
• Product quality: The organoleptic and nutritional properties of the product remain
100% unaltered. Drying takes place at low temperature (between 20°C and 40°C)
thanks to vacuum and non-ionizing electromagnetic waves. An innovative process
that preserves the characteristics of the " raw " product, guaranteeing the consumer
a final product of the highest quality.
• Production efficiency: Process times are reduced by up to 90% for some products,
resulting in an increase in production capacity up to 9 times compared to traditional
methods. HSCD allows you to obtain more in less time, optimizing production costs
and increasing the competitiveness of companies in the sector.
• Space optimization: The compact design of the HSCD requires up to a third of the
space compared to traditional systems. A feature that makes this technology ideal
for companies that wish to optimize the use of space in the factory or that need a
flexible solution that can be adapted to different needs.
• Circularity and recovery: The water extracted during the drying process is 100%
recovered. A result that translates into lower water consumption and a more circular
production model, in line with the principles of the circular economy and
sustainability.
HSCD: a technology ready for Industry 5.0
HSCD is not only a revolutionary drying system, but it is also a technology perfectly aligned
with the principles of Industry 5.0. The system is controlled and monitored in real time
thanks to the use of advanced technologies, which allow processes and energy efficiency
to be optimised. HSCD allows data collection and analysis, promoting predictive
maintenance and intelligent plant management.
PIM: a philosophy of innovation and responsibility
PIM does not just provide a drying system, but offers a complete solution that includes:
• Product analysis: Product characteristics are carefully studied to identify the
optimal drying process.
• Customized design: The system is designed and made to measure for the specific
needs of the customer.
• Complete service: PIM offers pre- and post-sales assistance, training and technical
support to guarantee maximum system efficiency.
As CEO Sonia De Bortoli Gazzuola states: “ We respond to the pressing needs of a sector, that
of industrial food drying, which still uses solutions that are always too energy-intensive and
obsolete compared to the requirements of Industry 5.0, we promote a new concept of drying.
also collect the customer's needs, study their product by researching its physical, chemical
and nutritional (organoleptic) characteristics and model the drying system based on the needs
of the product and the customer.
Each product has its own working point determined by its chemical-physical characteristics,
our aim is to maintain the original characteristics (raw) unchanged by optimizing space,
processing times and energy consumption, with consequent optimization of production
capacity and environmental sustainability of the processes adopted.
This is why we have an internal R&D laboratory and collaborate with leading universities."
The PIM revolution: a sustainable future for the food industry
PIM's HSCD represents a revolutionary breakthrough in the food drying sector, offering a
more efficient, sustainable and environmentally friendly production model. The adoption of
this revolutionary technology will have a positive impact on the energy efficiency, circularity,
product quality and competitiveness of the food industry.
PIM's HSCD represents a revolutionary innovation that has the potential to transform the
food industry. A fundamental step forward towards a more sustainable, efficient and
responsible future.
To the press compartment of PIM SRL Unipersonale
Downloads to this press release
