Food drying is a gentle process that preserves the flavor, texture and shelf life of products. It is often used for vegetables, fruits, nuts, spices and tea.
For a drying result of high quality, the products must be dried gently and under constant heat. Water is extracted from the fresh food products under constant high heat until the water content is between 18% and 25%, depending on the product.
Efficient air purification, which at the same time utilizes the waste heat, is required for the economical operation of the drying plant.