Abstract: A process and apparatus for inner wall toasting of casks for wine guard by hot air convection, with controlled temperature which allows setting desired cask heating time and temperature. The process comprises: (a) connecting the inside of the cask to mechanical elements to form a hermetic toasting chamber wherein no aromatic compounds are liberated to the outside; (b) circulating an air stream within said chamber; (c) directly or indirectly heating said air stream to a temperature varying from 140° C. to about 230° C.; (d) directing said air stream to the inner cask walls; (e) capturing said air stream at the cask outlet; (f) directly or indirectly reheating said captured air stream to a temperature between 140° C. to about 230° C.; (g) recycling said reheated air stream to the inner cask walls; and (h) maintaining stage (g) for a required time to achieve the desired temperature and/or toasting.

Abstract: A process and apparatus for inner wall toasting of casks for wine guard by hot air convection, with controlled temperature which allows setting desired cask heating time and temperature. The process comprises: (a) connecting the inside of the cask to mechanical elements to form a hermetic toasting chamber wherein no aromatic compounds are liberated to the outside; (b) circulating an air stream within said chamber; (c) directly or indirectly heating said air stream to a temperature varying from 140° C. to about 230° C.; (d) directing said air stream to the inner cask walls; (e) capturing said air stream at the cask outlet; (f) directly or indirectly reheating said captured air stream to a temperature between 140° C. to about 230° C.; (g) recycling said reheated air stream to the inner cask walls; and (h) maintaining stage (g) for a required time to achieve the desired temperature and/or toasting.

Abstract: The present invention discloses a process and equipment for the complete thermal annihilation of proteins contained in material of animal or vegetable origin, in solid or semisolid state, that comprises the steps of: (a) previously milling the material of animal or vegetable origin to assure that the drying step reaches to be completed in the whole material, without remaining areas or pieces with high humidity that can not reach high temperatures by being shielded from the heat; (b) drying the whole material to be able to increase the combustion temperature of the solids from 800° C. to 1350° C.