Drying
Dehydrated vegetable line
Wash, cut, blanch, cool and dry garlic, onion, chili and other vegetables into dried slices, granules or powder.
- 500–1,000 kg/hCapacity
- Garlic, onion, chiliMaterials
- Dried / milledFinished product
Process flow
Elevating and washing
Lift and wash the incoming produce.
Cutting
Slice or dice to the required thickness.
Blanching
Heat-treat to stabilize color and enzyme activity.
Cooling
Cool before drying.
Drying
Hot-air drying to the target moisture.
Milling and packing
Mill where required, then pack.
| Materials | Garlic, onion, chili, ginger, turmeric, cassava and similar |
|---|---|
| Capacity | 500–1,000 kg/h |
| Finished product | Dried slices, granules or milled powder |
What to prepare
- Vegetable type and incoming moisture
- Cut thickness and final moisture content
- Whether you mill after drying
- Heat source and utility availability
Dehydration quality is decided upstream: uniform slicing, controlled blanching and cooling, and a multi-zone drying profile that reaches the target moisture without case-hardening the surface.
Engineering and process considerations
- Slice thickness is set per vegetable so drying is uniform across the belt.
- Blanching stabilizes color and enzyme activity, and cooling stops the cook before drying.
- Multi-zone belt temperatures follow a profile matched to the vegetable and final moisture.
- Final moisture is fixed for storage or for milling into granules and powder.
Standard configuration
| 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
| 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.
| Drying | Mesh-belt hot air, typically 60–65 °C for many vegetables |
|---|---|
| Pre-treatment | Wash, cut, blanch and cool |
| Output | Dried slices, granules or milled powder |
| Moisture | Final moisture set per product and shelf life |
Line FAQ
Dehydrated vegetable FAQ
What heat source is used?
What final moisture is achievable?
Can it also mill into powder?
How the line is balanced
Define the product basis
Crop, incoming condition and the finished condition you sell fix every downstream stage.
Balance each handoff
Each stage is sized so its output matches the next machine's feed, with no hidden bottleneck.
Fix utilities and layout
Water, drainage, power, heat and operator access are drawn together before the layout is frozen.
Verify on representative material
A product trial confirms washing, cutting, drying or freezing results before shipment.
Acceptance criteria
- Slice thickness uniformity
- Color after blanching and drying
- Final moisture at the dryer discharge
- Milling granulation where required
Selection inputs
- Product and incoming condition
- Target output and operating schedule
- Utilities, water and available footprint
- Finished condition and downstream handoff
Dehydration economics improve with even slice thickness and tight final-moisture control, which raise yield and keep color consistent.