Heat engineered for crops
Crops are not interchangeable thermal loads.
A mango slice, a coffee bean and a cassava chip differ in initial moisture, in surface-to-volume ratio, in sugar and oil content, and in the temperature at which quality begins to degrade. Our configurations reflect those differences rather than averaging across them.
Fruit processing
- Mango — 5–8 mm slice, 65–70 °C, 2.5–3.0 m/s, 30–40% RH, 16–20 h, 85% → 12–14% moisture, 35–40 kg/m².
- Pineapple, papaya & banana — sugar-crystallisation management and browning prevention are the controlling variables.
- Citrus — peel processing with essential-oil retention.
- Stone & pome fruit — controlled ramp profiles preventing case hardening on high-moisture flesh.
Grain, legume & root-crop processing
- Cereals — moisture reduction to safe storage levels, with drying rate limited to prevent stress cracking.
- Legumes — protein-quality preservation and controlled dehydration.
- Root crops — cassava, yam and sweet potato in chip, flour and granule form.
- Oilseeds — moisture conditioning ahead of pressing or extraction.
Quality-control infrastructure
- Moisture-content analysers — in-process and final verification.
- Temperature monitoring — multi-point measurement across the chamber.
- Humidity measurement — inlet and exhaust, giving a live picture of drying rate.
- Weight-loss monitoring — the most direct real-time indicator of drying progress.
- Data logging — full cycle records supporting traceability and buyer audit.
Pre-processing support. Washing stations, sorting tables, stainless cutting and slicing equipment, sanitising stations, transfer trays and loading carts — specified alongside the dryer so preparation does not become the bottleneck it usually becomes.
Discuss your crop
Tell us the product and we’ll bring the validated parameter set — or develop one.
Discuss your crop