Onion Belt Dryer with Heat Pump Technology is a high-efficiency continuous dehydration system. While traditional belt dryers use gas or diesel burners to create hot air, a heat pump system works on the Reverse Carnot Principle, extracting heat from the air to dry the product.

For onions—which are heat-sensitive and have a high sugar content—this is the most advanced way to produce premium "White/Pink" flakes without the browning or "burning" smell often caused by fire-based dryers.

1. Technical Specifications 100 to 500  kg /hr 

2. Why Heat Pump for Onions?

• Color Preservation: Onions contain natural sugars that caramelize (turn brown) above 75C. Heat pumps operate perfectly at 50 to 60 C, keeping the flakes bright white.
• Flavor Retention: Traditional high-heat drying evaporates the "essential oils" (the sharp onion smell). Low-temperature drying "locks in" the original flavor.
• Dehumidification: Unlike standard dryers that just "blow hot air," a heat pump dehumidifies the air by condensing the moisture. This speeds up drying even on rainy or humid days in Ahmedabad.
• Closed Loop System: No exhaust of hot air means 100 % of the heat is recycled, making it the most eco-friendly option.

3. Integrated Components

1. Slicer & Feeder: Onions must be sliced uniformly (3 to 5  mm and spread evenly on the belt using a vibratory distributor.
2. The Heat Pump Unit: Consists of a compressor, evaporator, and condenser. It acts like an "Air Conditioner in Reverse."
3. Multi-Layer Conveyor: The onion flakes fall from the top belt to the middle and then the bottom. This "flipping" action ensures that "clumps" of onion slices are broken up and dried on both sides.