Drying

Continuous mesh-belt dryer

Multi-zone hot-air drying on a moving mesh belt for dehydrated vegetables, fruit and herbs with controlled temperature and airflow.

500–1,000 kg/hCapacity
Multi-zoneAirflow
ContinuousOperation

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Specifications
Materials	Garlic, onion, chili, ginger, mango, herbs and similar produce
Duty	Hot-air dehydration of washed, cut and blanched product
Output	Dried slices, granules or milled powder per your specification

How it works

Prepared product is spread onto a moving mesh belt and carried through successive temperature zones where hot air removes moisture. Zone temperatures and belt speed are set for the product and its required final moisture.

Selection notes

Pre-treatment such as slicing, blanching and cooling determines drying uniformity and color.
Specify the final moisture content and whether you mill after drying.
Plan heat source, exhaust and utility connections with the layout.

Dryer FAQ

Can it dry both garlic and mango?

Yes, but zone settings and belt loading change per product; a trial on each is recommended.

What is the typical heat source?

Steam, gas or electric can be configured depending on your utility and site.

Does it include the washing and cutting stages?

The dryer is one machine; the full dehydrated-vegetable line adds washing, cutting, blanching and cooling.

Applications

Dehydrated garlic and onion
Dried chili and ginger
Dried fruit and herbs
Pre-milling vegetable drying

Standard configuration

Technical parameters
Reference capacity	500–1,000 kg/h
Power supply	380 V / 50 Hz, three phase (60 Hz / 440 V available)
Food-contact material	Stainless steel SS304 (SS316 available for high-chloride duty)
Control	PLC with touch screen and overload protection
Warranty	12 months on main components

Compliance and hygienic design

Standards reference
Food-contact material	SS304 standard; SS316 optional for high-chloride or acid duty
Surface finish	Ra ≤ 0.8 µm hygienic finish available on food-contact surfaces
Hygienic design	EHEDG / 3-A design principles; cleanability per EN 1672-2
Food-contact compliance	FDA 21 CFR and EU 1935/2004 / 10/2011 declarations available
Certification	CE marking and destination-specific certificates on request
Food safety support	Design supports HACCP, ISO 22000, FSMA and BRC programs

Process reference

The ranges below are industry reference values used for initial sizing; final settings are fixed by product trial and the acceptance criteria in the quotation.

Industry reference
Temperature	Multi-zone hot air, adjustable per zone (typical 40–150 °C)
Retention	Adjustable belt speed, typically 0.2–6 h
Belt and airflow	Belt width 1.2–3.0 m; air velocity ≈1.2 m/s reference
Duty	Continuous dehydration of washed, cut and blanched product

Ordering checklist

Vegetable and incoming moisture
Final moisture target
Heat source preference
Milling requirement after drying

From order to delivery

Confirm the specification
Model, capacity, utilities and documents are fixed in the quotation.
Manufacture and test
The machine is built with progress photos and a test run before packing.
Pack for export
Export crating protects the machine for container shipment.
Install and train
Engineer dispatch, commissioning and operator training are available as a standard service.

Selection inputs

Product and incoming condition
Target output and operating schedule
Utilities, water and available footprint
Finished condition and downstream handoff

Dryer length and zone count follow the product's drying curve, so moisture leaves evenly without case-hardening.

Standard scope

How is the machine configured for my product?

Capacity, duty and settings are set from your crop, incoming condition and the condition required by the next stage.

What is included in the standard scope?

The machine, stainless-steel food-contact parts, control panel, export packing and a 12-month warranty on main components.