Drying
Mango drying line
Clean, peel, pit, sugar-treat and dry mango into consistent, ready-to-pack dried fruit.
- 1,000 kg/hCapacity
- MangoMaterial
- Dried mangoFinished product
Process flow
Cleaning
Wash the whole fruit.
Peeling and pitting
Remove skin and stone.
Sugar treatment
Optional sugar infusion to the required sweetness.
Drying
Hot-air drying to the target moisture.
| Material | Mango (Cat Chu, Chok Anan and similar) |
|---|---|
| Capacity | 1,000 kg/h |
| Finished product | Dried mango pieces |
What to prepare
- Mango variety and ripeness range
- Piece size and sweetness requirement
- Final moisture and packing format
- Seasonal supply and operating schedule
Mango drying is a yield game: variety and ripeness set the peel and pit loss, while the sugar treatment and drying profile set color, texture and final moisture.
Engineering and process considerations
- Variety and ripeness range are declared up front because they drive peel and pit yield.
- Sugar treatment is optional and tuned to the sweetness and texture your market expects.
- The drying profile protects color and avoids surface case-hardening.
- Piece size after pitting is fixed so every slice dries to the same moisture.
Standard configuration
| Reference capacity | 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.
| Pre-treatment | Peel, deseed and optional sugar osmosis |
|---|---|
| Drying | Low-temperature hot-air or heat-pump drying |
| Product | Dried mango pieces |
| Output | ≈1,000 kg/h reference line capacity |
Line FAQ
Mango drying FAQ
Which mango varieties work best?
Is sugar treatment required?
What final moisture is typical?
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
- Peel and pit yield
- Piece size after pitting
- Final moisture and texture
- Color retention after drying
Selection inputs
- Product and incoming condition
- Target output and operating schedule
- Utilities, water and available footprint
- Finished condition and downstream handoff
Mango lines depend on variety yield; declaring ripeness and piece size up front protects both yield and drying uniformity.