01Product detail
How this system works
A vegetable heat pump dryer runs a closed air loop: the evaporator pulls moisture out of the air, the condenser puts the heat back in, and the same air is reused. That is why the running cost stays well below an open hot-air oven, and why the colour and aroma of sliced vegetable survive the cycle.
Chambers are built from insulated panels with stainless racks, and the control cabinet sets temperature, humidity and time per recipe. The same cabinet takes fruit, herbs and seafood by changing the tray and the programme. Sizes below are the listing variants; chamber layout and rack count are fixed at quotation.
Chamber build
- Closed-loop dehumidification: moisture leaves as condensate, not as exhaust
- Cold-air dehumidification and hot-air drying from the same unit
- Temperature and humidity curves programmed section by section
- Insulated panel chamber built to the rack and trolley layout
- Runs on electric heat pump only, so there is no flame and no flue
Built for installation
- The rack layout and tray spacing are agreed with the quote, because they change the batch more than the set temperature does.
- Insulated panels and a sealed door close the chamber, and the interior is lined so it can be washed down.
- Condensate drains away below the rack instead of pooling on the floor.
- Heat pump and control cabinet stand outside the chamber, clear of the loading face.
