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Disruptive technology, processes materials into micron sized powders in a single pass.
Ability to remove moisture without heat
Maintains nutritional values in processed foods and grains.
Less capital expenditure and operating costs compared to existing mills or dryers.
Large Intellectual property portfolio covering aerodynamic forces causing materials to implode and explode simultaneously.
New intellectual property constantly being developed particularly in the field of biosolid moisture reduction through electron flow vibration forming inter alia, hydroxide ions, negative hydroxyl ions, hydrogen radicals, oxidised hydrogen protons, various oxygen compounds and the complete elimination of bacteria utilizing harmonic, eharmonic frequencies and ion-acoustic oscillating vibrations.