The impact of Infrared (IR) treatment on the disinfestation of cashew nuts is the main objective of the study. Cashew nuts are IR-treated at different temperature ranges by correlating the belt speeds to check the infestation (Tribolium and larvae). The trials were taken from temperatures ranging from 50℃ to 250℃ in four different zones, belt speeds at 1m/min, 2m/min, and 3m/min, and throughput was set from 200kg/hr to 800kg/hr. The moisture, Scorched wholes, Browns, Broken, and infestation are the parameters that were optimized. Based on the percentage of defects and infestation the cashew nuts treated at a temperature of 180℃ and belt speed of 2m/min were fit for packing. The optimum moisture obtained at this temperature and speed was observed as 3.92±0.32%, the optimum percentage of scorched wholes was 5.48±0.73% and the broken percentage was obtained as 5.53±0.58% which was all in accepted specifications. The packed samples were kept for shelf life studies to analyze the infestation in the future so as to validate the IR device. After analyzing the shelf life samples where no infestation was found, the temperature and the belt speed were concluded as 180℃ and 2m/min respectively since this meets the required production throughput of 600kg/hr.