Convection dried tomatoes

These beautiful, colorful dried tomatoes were made in one of our drying rooms.

Tomato is one of the most rewarding raw materials for drying. It does not require advanced processing technologies to turn it into a concentrated source of many valuable nutrients while maintaining long shelf life. Tomatoes contain lycopene – an antioxidant responsible for the red colour of tomatoes and have several health-promoting properties. In the off-season for tomatoes, their dried form is an ideal source of lycopene. On the market, you can find dried tomatoes sold both in pure dry form and in a marinade of sunflower, rapeseed, and olive oil. The possibility of enhancing dried tomatoes with additives such as herbs, spices, and seeds makes it a product with endless potential for making it more attractive and reinventing. For drying, we recommend varieties of tomatoes that have a relatively low moisture content (juice), and at the same time have a distinct aroma and a fleshy structure. Any oblong varieties such as lime, roman, or plum are recommended.

Our dryers are versatile devices allowing for alternately drying many different varieties of vegetables, fruits, herbs, mushrooms, meats, and other raw materials in food processing, depending on the time of the year and current demand. In the control panel of each of our dryers, you can enter drying programs dedicated to individual raw materials. The drying process itself can be divided into stages (steps) with different operating parameters, such as time, process temperature, desired output humidity, air movement intensity, and adjustable airflow direction.