Why is it called intensive?

A simple auger is not able to mix and above all ensure that the water quickly penetrates inside the seeds. If the water remains only on the external surface then it drips into the resting box due to gravity, making the product at the bottom very moist. and the product placed on top is slightly moist.
This is why we need an intense action, at the exit of the intensive auger the added water has already penetrated into the first layers of bran, a rest of a few hours is then necessary for it to continue to penetrate into the 7 layers of bran.

The intensive auger finds its optimal use both in the preparation and conditioning of soft and/or durum wheat, before its milling.

Machine completely made of AISI304 stainless steel, it has its own doser that can be managed with an inverter, which effectively doses the incoming product precisely, thus simplifying the regulation of the quantity of water to be introduced.