Drying fruits and vegetables
Drying allows to preserve the properties of products and protect them from spoilage. By moisture reduction and then ensuring adequate storage conditions, dried products can wait long before they are eaten, while losing almost nothing of their taste and nutritional value. In our company, we use efficient dryers that can convert even the largest quantities of products.

Convection drying is an air-to-air method in which hot air or other gas is heated and used for driying. In convection dryers the drying process is carried out by hot air flowing over and under the dried material layers. The drying medium is usually heated air or diluted exhaust gas. Convection dryers have various constructions, eg drum, chamber or tunnel.

Contact drying is based on bringing heat to the dried raw material by keeeping it in close touch with the heating surface. Contact dryers are dryers in which the drying medium is a heat exchanger. Contact drying can be carried out in combination with convection drying. /p>

Radiant (infrared) drying - thermal energy is transferred to the product dried by tubular infrared heaters. Infrared radiation is applicable for mixed granules.

Vacuum drying is contact drying under vacuum conditions. In the vacuum, the boiling temperature of water drops to 33°C. Vacuum dryinge limits the effects of oxydation on the dried material. The above-mentioned drying conditions allow to obtain a product of very high quality. Preserved nutritional and taste values of the dried product in the vacuum dryer place the vacuum drying in a very high position, the dryer for the production of high quality dried fruit.