Industrial Food Drying Machines Sized to Your Material
Continuous mesh-belt drying tunnels, batch tray drying ovens, heat-pump drying rooms. Every machine is sized to your material, batch size, and target moisture. We offer you customized turnkey food drying solutions.
Three Machines That Cover Most Plants
They differ in how the air moves and how the product is loaded – a continuous belt, a closed-loop heat pump, or forced-air trays. Start with the one that matches your throughput and product value, then we size it to your wet load.
Industrial Continuous Vegetable Drying Machine
- Mesh-belt tunnel, non-stop feed
- Independent temperature zones
- No tray handling, one operator
Best above roughly one tonne of wet product per day, when one product runs for long stretches and labour is the constraint.
Batch Type Heat Pump Food Drying Machine
- 20-80 °C gentle drying
- 300-5,000 kg per batch
- 60-75% less electricity
The choice where colour, aroma and shrinkage decide the price – fruit, herbs, vegetables and anything that suffers above 60 °C.
Batch-Type Hot Air Circulation Food Drying Machine
- 48-240 trays per cabinet
- ±2 °C across the chamber
- Up to 50% thermal efficiency
One cabinet for many products: change the recipe, not the machine. The usual first dryer for a mixed product range.
Compare all nine drying machines →
The Dryers at Work
Three short clips from our own works: two continuous mesh-belt lines and a heat-pump drying room. If you want to see your own material run, send us a sample and we will film the test.
What Our Customers Dry
Six product groups we size machines for every week. Each one links to the machine that handles it best.
Fruit and berries
Slices, halves, whole berries and fruit leather – dried to 10-18% moisture with the colour held.
Vegetables and roots
Onion, cassava, sweet potato, pumpkin, carrot – flakes, slices or powder.
Herbs, spices and ginger
Low-temperature cycles that keep volatile oils, colour and pungency.
Meat and jerky
Even airflow and staged humidity for safe, repeatable jerky and dried meat.
Seafood
Fish, shrimp and shellfish dried below the point where protein toughens.
Powders and extracts
Liquids, purées and extracts turned into stable powder in one pass.
Read twenty material-by-material drying guides →
Complete Drying Solutions, from One Supplier
Production, customization, installation and lifetime support are handled by the same team that engineers your dryer – one contact, one accountable partner for the whole project.
Production
Chambers, frames, mesh belts, trolleys and control panels are fabricated and assembled in our own works. You are welcome to visit, inspect the build quality and watch your machine run before it is packed.
Customization
Tray count, belt width, temperature zones, heating source – electric, gas, steam or biomass – and plant layout are engineered around your material, moisture target, utilities and budget, not chosen from a fixed catalogue.
Service & Installation
Layout drawings, utility schedules, on-site or remote installation guidance and operator training bring the line into production on the schedule you were quoted – wherever the plant is.
Support
Wearing parts and control spares ship with the machine, and a named engineer stays reachable by phone, WhatsApp and email for the life of the dryer – with remote diagnostics and upgrade advice as your products change.
From Enquiry to Running Line
Frequently Asked Questions
Which industrial food drying machine should I buy?
It depends on the product form and the daily wet load. Sliced fruit and vegetables in batches of a few hundred kilograms suit a hot-air circulation tray oven or a heat-pump drying room; continuous volumes above roughly one tonne per day suit a mesh-belt tunnel; liquids and extracts need a spray dryer; heat-sensitive, high-value product rewards a heat-pump room.
What is the difference between batch and continuous drying?
Batch dryers load a fixed quantity on trays or trolleys and run one cycle at a time, which suits seasonal crops, mixed products and recipe changes. Continuous mesh-belt dryers feed product through temperature zones non-stop, which suits one product at high volume and removes tray handling entirely.
How much electricity does drying use?
It follows the water you have to remove and the temperature you run at. A heat-pump drying room typically uses 60-75% less electricity than a hot-air dryer on the same load because it recovers the latent heat instead of venting it. Every quotation includes an energy estimate for your material.
Can I test my material before ordering?
Yes. Send the material, the wet kilograms per day and the moisture you need to reach. We run a drying test in our works, film it, and return the cycle time, the energy estimate and the machine we recommend – usually within one working day.
Do you export and support installation?
Yes. Machines are packed for export and quoted FOB, CIF or DAP to your port, with installation drawings, utility requirements, commissioning guidance and a spare-parts list. Remote support continues while the line is brought into production.
Get a Drying Line Proposal for Your Material
Tell us the material, the wet kilograms per day and the moisture you need to reach. Our engineers will return a machine configuration, cycle time and energy estimate – usually within one working day.
- Free process evaluation for your material
- Machine, trays and trolleys quoted together
- Export packing and installation documentation
Send Us Your Requirements
Name, email, phone and your detailed requirement – we reply within one working day.
Prefer email? Write to info@tondemachine.com and we will get back to you directly.
Talk to the Engineers Who Build the Dryer
Monday to Saturday, 09:00-18:00 (GMT+8). Talk directly to the engineers who design and build the dryers. More about us →