Fruit and Vegetable Drying Technology

When vegetables are dried, they have a longer shelf life and higher aroma; 18 kg of fresh tomatoes, 10 kg of fresh eggplant, 16 kg of pumpkin, 12 kg of broccoli, 5 kg of olives, 12 kg of green peppers, 12 kg of fresh mushrooms, 10 kg of red pepper are used to obtain approximately 1 kg of dry product. These rates are due to the fact that the water flows through the product and the essence of the product remains. Therefore, aroma and taste increase very high.

Our customers who will buy a drying system will be given prices for the fruit and vegetable washing, peeling and slicing machines in various shapes in accordance with the system capacity that they will purchase.

The customer must first tell which fruit or vegetable to dry, in what form, and what energy (gas, electricity) will be used for drying. After the machine is installed, the machines will be operated, and information and experiences about DRYING TECHNIQUE will be transferred to the customer, and the best efficiency and result will be ensured with the machines installed.

• Hygienic and clean manufacturing technology that prevents the presence of aflatoxins and bacteria
• High efficiency with low energy consumption
• Decreasing the cost of labor
• Flexible design that allows working with different energy sources