The same chamber, a wider portfolio.

Product categories & controlling variables

• High-sugar tropical fruits (pineapple, banana, papaya) — sugar crystallisation and browning control are the limiting factors. Lower temperatures, longer cycles.
• Citrus & peel products — essential-oil retention governs the temperature ceiling.
• Alliums (onion, garlic) — sulphur-compound management and dedicated exhaust handling. These should not share a cycle with other products; the aroma transfers.
• Capsicums (chilli, sweet pepper) — colour degradation and capsaicin retention drive the parameter set.
• Leafy vegetables & herbs — very low temperature, short cycles, chlorophyll retention.
• Root vegetables — higher temperature tolerance, longer cycles, uniform slice thickness critical.
• Tomato & high-acid fruits — extended cycles with careful case-hardening prevention.

Multi-product operation

• Stored recipes — parameter sets recalled at the HMI rather than reset manually each time, which is where operator error creeps in.
• Aroma carryover — strongly aromatic products (onion, garlic, chilli, fish) transfer scent to subsequent batches. Sequence the schedule accordingly and clean between.
• Allergen management — where the portfolio includes allergens, cleaning validation between products is a food-safety requirement, not good practice.
• Damper balancing — volume-control dampers allow different chambers to run different products simultaneously at different conditions.

Explore further

• Mango drying and fish & seafood — the two flagship applications.
• Batch units and tunnel dryers — flexible chambers for a mixed portfolio.
• Agricultural-processing hot air — parameters tuned per crop.
• Browse all countries & products for your specific crop.