Product introduction

Technical RequirementBurner SolutionIndustry Value
Clean Hot AirFully premixed metal fiber burner + stainless steel heat exchangerZero flue gas pollution, HACCP compliance
Precise Temperature ControlPLC+PID control, gas/air ratio adjustment (±1°C)Prevents scorching or under-drying
Energy EfficiencyWaste heat recovery (exhaust temp <100°C), >90% thermal efficiencyReduces energy costs by 40%+
Low-Emission Eco-DesignFGR low-NOx technology (NOx <30 mg/m³)Meets residential-area environmental standards
Corrosion Resistance316L stainless steel nozzle (resists salt/acid vapor)Extends equipment lifespan, reduces downtime

Relevant parameters

📊 Typical Burner Selection Reference

Model/BrandPower RangeFood TypesKey Advantages
EcoDry-200N50–200 kWFruits/vegetables, spicesFood-grade 304 stainless steel air duct
Maxon FoodPro100–500 kWMeat products, snacksATEX II 2G explosion-proof certification
Riello BioDry300–1000 kWLarge-scale grain dryingDual-fuel compatibility (natural gas/biomass)

Typical Applications Include

Fruit & Vegetable Drying

Materials: Mushrooms, apple slices, carrots, chili peppers, etc.

Process Requirements:

Low-temperature staged drying (50–80°C) to preserve color and vitamins.

Humidity gradient control (initial high humidity prevents case-hardening; later low humidity accelerates dehydration).

Case Study: Chili drying lines use natural gas burners (1.63 MW), achieving ±2°C temperature control and 30% energy savings vs. electric heating.

Grain & Legume Drying

Materials: Corn, rice, soybeans, coffee beans.

Technical Focus:

Hot air temperature: 60–120°C to avoid protein denaturation.

Crossflow/mixed-flow air distribution ensures uniform moisture (<14%).

Meat & Seafood Drying

Materials: Bacon, sausages, dried fish, shellfish.

Special Needs:

Medium-temperature sterilization (80–100°C) to kill pathogens.

Low-oxygen hot air (prevents fat oxidation) requires complete combustion (CO <10 ppm).

Snack Food Processing

Materials: Potato chips, banana chips, jerky, dried fruits.

Critical Processes:

Crispness control: High-temperature short-time baking (120–180°C) enhances texture.

Sugar caramelization prevention: Precise temperature control (±3°C) avoids fruit clumping.

Seasoning & Spice Drying

Materials: Star anise, peppercorns, soy sauce residue, yeast powder.

Technical Challenges:

Volatile compound preservation: Low-temperature slow drying (40–60°C) minimizes flavor loss.

Explosion-proof design (ATEX-certified burners).

Technical Service

We welcome customers at home and abroad to visit our factory to reach long-term cooperation and create success together.

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Customer Voice

Adhering to the business principle of mutual benefits, we have had a reliable reputation among our customers because of our professional services, quality products and competitive prices.

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Food drying systems

Product Model:

Food drying systems

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Shipping If the order is not very large, we can send it to you by courier, such as TNT, DHL, UPS or EMS. If the order quantity is large, we will suggest you to use air or sea freight through your appointed freight forwarder. Our long-term cooperative agents are also available.

Related FAQ


Q1.Are you a factory or trading company?


A1: We are the original manufacturer.

Q2: ls there any stock?


A2: Most of our products have stocks.

Q3: How about the Shipping method?


A3: DHL/UPS/TNT/Fedex and other express for samples delivery, mass production will be sendby sea or by train.

Q4: How many years warranty?


A4: Our products are high quality and durable, our warranty are one year normally

Q5: How to choose suitble bumner for myself?


A5: Usually according to combustion output capacity. You can provide relevent parameters ofcombustion output such as :104xkcal/h, kw/h,kg/h,then we will recommend the model which is themost suitable for you, as the combustion output you provide.

Q6:How about samples ?


A6: We are willing to offer samples.