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Belt Dryer

An 85-foot, 5-belt (5-layer) Continuous Mesh Belt Dryer is a heavy-duty industrial dehydrator designed for large-scale vegetable processing (onions, garlic, carrots, ginger, etc.).

The 85-foot length combined with 5 layers provides a massive effective drying path (the product travels nearly 400 linear feet inside the machine), ensuring thorough moisture removal even at high capacities.

1. Technical Specifications

Feature

Details

Total Length

85 Feet (approx. 26 Meters)

Number of Layers

5 Layers (Vertically stacked mesh belts)

Belt Width

2000 mm to 2500 mm (Standard)

Drying Surface Area

~240 to 300 Square Meters ($m^2$)

Belt Material

Food-grade SS 304 Mesh or Teflon-coated mesh

Temperature Range

40°C to 120°C (Adjustable per zone)

Retention Time

2 to 6 hours (VFD controlled belt speed)

Heat Source

Steam Boiler, Thermic Fluid, Natural Gas, or Heat Pump


2. Design & Structural Details

  • The "Flip" Mechanism: As the product moves to the end of the first belt, it drops onto the second belt (which moves in the opposite direction). This happens 4 times. This flipping action is crucial for vegetables because it exposes the wet underside of the slices to the hot air, ensuring uniform drying.
  • Multi-Zone Temperature Control: An 85-foot dryer is divided into 4 or 5 independent heating zones.
    • Zone 1 (Inlet): High temperature for rapid surface moisture evaporation.
    • Middle Zones: Moderate temperature to prevent "case hardening" (where the outside dries but the inside stays wet).
    • Last Zone (Outlet): Low temperature to stabilize the product before it exits.
  • Internal Air Circulation: The machine is equipped with high-pressure centrifugal fans on both sides to create a "cross-flow" of air through the mesh belts and the product.

3. Application for Vegetables

This specific size is ideal for the following processing capacities:

  • Onion Slices: ~500–700 kg/hr finished product.
  • Garlic Slices: ~600–800 kg/hr finished product.
  • Leafy Greens (Spinach/Moringa): ~200–300 kg/hr (due to low density).
  • Root Vegetables (Carrots/Beets): ~400–500 kg/hr.

4. Utility Requirements for an 85ft Line

  • Power: You will need approximately 100–150 HP (75–110 kW) to run the belts, heavy-duty blowers, and exhaust fans.
  • Heat Load: A machine of this size typically requires a 1.5 to 2.0 Ton/hr Steam Boiler or a 600,000 to 800,000 kcal/hr Gas Burner.
  • Exhaust System: Multiple moisture-exhaust chimneys (usually 3 or 4) are installed along the top of the machine to vent out humid air.

5. Maintenance & Hygiene

  • CIP (Clean In Place) Systems: High-end models include a continuous belt-washing system at the bottom to remove sticky vegetable juices during operation.
  • Inspection Windows: Tempered glass windows are located at every zone to monitor product color and moisture without opening the doors.
  • Insulation: The outer body is made of double-walled SS 304 with 80mm–100mm high-density rock wool to prevent heat loss in the factory.

 Use Machine In Dehydrated Vegetable Powders

These are often produced via spray-drying (for fine consistency)

Root Vegetables: Beetroot, Carrot, Potato, Sweet Potato, Ginger.

  • Alliums: White Onion, Red Onion, Pink Onion, Garlic, Shallot.
  • Leafy Greens: Spinach, Kale, Moringa, Fenugreek (Kasuri Methi).
  • Nightshades & Peppers: Tomato, Red Bell Pepper, Green Bell Pepper, Paprika, Green Chilli, Red Chilli.
  • Others: Cabbage, Mushroom (Oyster/Button), Pumpkin, Okra (Ladyfinger), Bitter Gourd.

2. Dehydrated Flakes & Kibbled Products

Flakes are used when texture is required (e.g., in soups, seasonings, or instant meals).

  • Vegetable Flakes: Onion (Red/White), Garlic, Carrot, Potato, Beetroot, Cabbage, Green Bean.
  • Spice/Herb Flakes: Red Chilli Flakes, Green Chilli Flakes, Parsley Flakes, Cilantro (Coriander) Flakes.
  • Specialty: Amchur (Green Mango) Flakes, Ginger Slices/Flakes.

3. Fruit Powders

Ideal for smoothies, baking, baby food, and confectionery.

  • Tropical: Mango (Alphonso/Kesar), Banana (Ripe/Green), Pineapple, Papaya, Chikoo (Sapota), Guava (Pink/White), Dragon Fruit.
  • Berries: Strawberry, Blueberry, Raspberry, Cranberry, Blackberry.
  • Citrus: Lemon, Lime, Orange.
  • Traditional/Medicinal: Amla (Gooseberry), Jamun (Black Plum), Pomegranate, Tamarind, Apple, Custard Apple.

4. Herbal & Dried Leaf Products

These are widely used in Ayurveda, cosmetics, and wellness teas.

  • Wellness Herbs: Moringa, Ashwagandha, Wheatgrass, Spirulina, Shatavari, Giloy.
  • Culinary Herbs: Mint (Pudina), Curry Leaves, Tulsi (Holy Basil), Lemongrass, Oregano, Thyme, Rosemary, Sage.
  • Cosmetic/Healing: Neem, Henna, Aloe Vera, Rose Petal, Hibiscus, Hibiscus.

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