Continuous / batchVegetable Dehydration Line
500–1,000 kg/h planning reference · Capacity basis to be confirmed
INDUSTRIAL FOOD PROCESSING
Industrial Food Drying Equipment & Complete Dehydration Lines
From raw material preparation to controlled drying, cooling and packaging. Configure a process for your product and capacity.
PrepareDryFinishPack
CONTINUOUS DRYER · EQUIPMENT ARCHIVEPROCESS SOLUTIONS
Featured Drying Solutions
Explore three routes from prepared raw material to a finished product.
CHOOSE BY NEED
Start with your production goal
I need a dryer
Compare belt, tray and heat-pump equipment by operating mode and available utilities.
Explore equipmentI need a complete processing line
Plan preparation, moisture removal and finishing around a defined product.
Explore processing linesEQUIPMENT RANGE
Continuous and batch drying
Select an equipment family based on the material, feed pattern and site.
ContinuousMesh Belt Dryer
Move a consistent layer of prepared material through staged hot-air zones for a continuous flow from wet feed to dried product.
BatchHot Air Circulation Oven
Dry prepared slices or other products on removable trays with controlled airflow through a batch cabinet.
BatchHeat Pump Drying Room
Run tray or trolley batches in an insulated room with heat-pump conditioning and circulation.
BatchElectric Tray Dryer
Use a compact tray configuration for pilot batches, recipe development or smaller commercial runs.
PROCESS FLOW
From fresh to finished
- 01Prepare and cut
- 02Remove surface water
- 03Dry to target moisture
- 04Cool or mill
- 05Pack to protect
Surface dewatering removes free water after washing. Main drying brings internal moisture toward the finished-product specification.
CAPACITY PLANNING
Define the duty before choosing a machine
These inputs help compare equipment on a consistent basis.
- Material & cut
- Raw product, shape and size
- Fresh input
- kg/h or kg/batch
- Moisture
- Starting and target wet-basis moisture
- Plant conditions
- Heat source, duty and available space
ENGINEERING SUPPORT
Plan the equipment around your process
Review preparation, dryer configuration, layout and utilities together. Define sample trials and any installation or training scope with the project team.
View equipment & testingBUYER QUESTIONS
Before you specify a dryer
How do I compare fresh input and finished output?
Use starting and final wet-basis moisture to estimate water removal and finished mass. Account for trimming and sorting losses separately.
Which heat source should I use?
Share the site electricity, steam or gas supply. Compare the available configurations on the same water-removal basis and include ancillary loads.
Can I start with a product trial?
Share your raw material, cut, initial moisture and target specification. A representative trial can establish a drying curve and quality checks before scale-up.
Does surface dewatering replace the dryer?
Surface dewatering removes free water after washing. Main drying removes moisture within the food to reach a specified endpoint.
START A PROJECT
Let’s plan your drying project.
Tell us your material, processing target and daily capacity. We will recommend the right machine or complete dehydration line.