Drying

Heat pump drying room

Batch drying in a controlled room using heat-pump technology for gentle, energy-efficient moisture removal.

BatchOperation
Low temperatureDrying
EfficientEnergy use

Specifications
Materials	Fruit, vegetables, herbs and small-batch product
Control	Temperature and humidity with programmable cycles
Use	Batch production and pilot runs

How it works

A heat-pump unit circulates conditioned air through loaded trays inside an insulated room, removing moisture at a controlled low temperature. This protects color and aroma where high heat would damage the product.

Selection notes

Choose between a room and a continuous belt dryer based on your batch size and product mix.
Specify the loading method, tray layout and cycle time for your crop.
Plan the room footprint, insulation and access for loading and cleaning.

Heat pump room FAQ

When is a heat pump room better than a belt dryer?

For batch production, pilot runs and products that need low-temperature drying, a room is often more flexible.

What products suit low-temperature drying?

Aromatic fruit, herbs and delicate produce where color and flavor must be protected.

Can it run continuously?

It is a batch system; continuous lines use a mesh-belt dryer.

Applications

Fruit and herb batch drying
Low-temperature drying
Pilot and small-batch runs
Aromatic product drying

Standard configuration

Technical parameters
Operation	Batch
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
Drying window	Low-temperature dehumidification, typically 40–65 °C
Efficiency	Heat-pump COP ≈2.3–3.6; closed-loop with heat recovery
Energy	Typically >50% energy saving versus open hot-air drying
Use	Batch production and pilot runs

Ordering checklist

Product and batch size
Temperature and humidity target
Room footprint and loading method
Cycle time expectation

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

Heat-pump rooms suit batch and low-temperature products where color and aroma must be protected.

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.

A heat-pump room is often the right first drying asset because it runs flexible batches before you commit to a continuous belt line.