Industrial Drying System

Industrial Food Dryer & Hot-Air / Steam Oven

Industrial hot-air and steam drying ovens for expanded snacks, pet food, fish feed and formed food products. ZEKO selects heat source, belt layers, residence time and airflow around your moisture target, throughput and factory utilities.

This dryer can be integrated after snack extrusion, pet food extrusion, or fish feed extrusion. For projects that also require rapid internal heating or sterilization, microwave processing can be evaluated as an alternative or finishing step. For a focused sizing example, see how to match extruder and oven capacity in a puffed snack line. Buyers comparing utility options can also review electric, gas and steam oven heat sources.

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Extrusion-line reference100-1,000 kg/h
Heat sourceElectricity, natural gas or steam
Key controlTemperature, residence time, airflow and final moisture
ApplicationsSnacks, pet food, fish feed and other suitable food materials
Dryer selection brief

Dryer sizing starts with moisture, not machine length.

1. Moisture removal targetConfirm initial moisture, final moisture and allowable product temperature before selecting residence time and drying zones.
2. Product loading and throughputProduct size, bed depth, bulk density and hourly load determine belt width, layers and effective drying area.
3. Heat source and integrationElectricity, natural gas or steam should be evaluated with energy cost, exhaust conditions and the upstream line capacity.

Industrial Food Dryer Applications

Typical products and project types this solution can support.

Snack drying after extrusionConfiguration can be adjusted according to formula, capacity and market requirements.
Pet food and fish feed dryingConfiguration can be adjusted according to formula, capacity and market requirements.
Fruit and vegetable dehydrationConfiguration can be adjusted according to formula, capacity and market requirements.
Seasoning and food material dryingConfiguration can be adjusted according to formula, capacity and market requirements.
Factory drying capacity upgradesConfiguration can be adjusted according to formula, capacity and market requirements.

Hot-Air and Steam Dryer Project Types

Each solution is matched to your final product, formula, capacity, workshop and utilities.

Industrial hot air dryerEquipment scope, capacity and layout are configured around the target product and factory conditions.
Steam drying oven for foodEquipment scope, capacity and layout are configured around the target product and factory conditions.
Pet food belt dryerEquipment scope, capacity and layout are configured around the target product and factory conditions.
Fish feed drying machineEquipment scope, capacity and layout are configured around the target product and factory conditions.
Fruit and vegetable drying equipmentEquipment scope, capacity and layout are configured around the target product and factory conditions.

Industrial Food Drying Process

A practical process flow for buyer discussion and line configuration.

1Material spreading
2Hot-air circulation
3Moisture removal
4Multi-zone temperature control
5Cooling connection
6Packing preparation

How We Configure Your Food Dryer

Important choices that affect quotation, layout and production performance.

Key Features
  • Single-layer or multi-layer dryer based on capacity and space
  • Heat source selected according to local energy cost
  • Belt speed and temperature adjustable for product quality
  • Can be integrated with extrusion, cooling and packing sections
For Accurate Quotation
  • Material type and size
  • Initial and final moisture
  • Required capacity
  • Available heat source
  • Workshop size and line connection
ZEKO Project Support
  • Process discussion before quotation
  • Complete production line layout according to workshop conditions
  • Machine assembly, electrical cabinet setup and factory testing
  • Export packing, delivery and remote installation support

Technical Planning Guide

Use this buyer-focused guide to prepare your project requirements before requesting a configuration.

Microwave vs Hot-Air Dryer: Process SelectionCompare dryer technologies before deciding how to integrate drying into the production line.Read the Technical Guide →

Drying Oven Models and Reference Throughput

These equipment-schedule values are hourly reference throughputs for extrusion-line ovens. Final sizing depends on the product, incoming moisture, target moisture and required residence time.

Reference configurationReference throughput
Three-layer electric ovenApprox. 100-150 kg/h
5 m five-layer electric ovenApprox. 300 kg/h
8 m five-layer electric ovenApprox. 500 kg/h
12 m seven-layer drying ovenApprox. 1,000 kg/h

The listed throughput is not universal for every material. Product size, bulk density, initial moisture, final moisture, temperature limit and belt loading must be reviewed before the dryer is selected.

Dryer Scope, Heat Source and Project Conditions

ZEKO matches dryer length, belt layers, circulation and heating method to the extrusion line and destination-factory utilities.

Typical Dryer Scope
  1. Material feeding and spreading
  2. Insulated drying chamber
  3. Multi-layer conveying system
  4. Hot-air circulation
  5. Temperature control zones
  6. Moisture exhaust
  7. Discharge connection
Available heating methods are electricity, natural gas or steam. Final heat source and utility requirements are confirmed for the project.
Machine MaterialsThe selected construction can use stainless steel 201 or 304 according to the confirmed food-contact and machine-body scope.Utilities and ControlsVoltage, installed power, gas supply or steam conditions, exhaust arrangement and workshop ventilation are confirmed before production.
Production TimeReference production time for a single drying machine is 15-20 days after the initial payment, subject to final size and heating configuration.Selection InformationProvide the material, product size, hourly capacity, initial and final moisture, permitted temperature, available heat source and workshop dimensions.

Industrial Food Dryer & Hot-Air / Steam Oven FAQ

Practical answers about configuration, capacity, utilities and quotation planning.

Which drying oven capacities are available?

The current equipment schedule includes reference throughputs of 100-150 kg/h, 300 kg/h, 500 kg/h and 1,000 kg/h for different multi-layer oven configurations.

Are the listed dryer capacities guaranteed for every product?

No. They are hourly reference values for extrusion-line ovens. Product size, bulk density, incoming moisture, target moisture, temperature and residence time can change actual throughput.

Which heat sources are available?

ZEKO drying ovens can be configured for electricity, natural gas or steam according to local utilities and the selected dryer size.

How are the number of layers and oven length selected?

Capacity, available workshop space, product bed depth, residence time and moisture-removal requirement determine the belt layers and chamber length.

Can the dryer be connected to an existing extrusion line?

Yes. Feeding height, belt width, line speed, discharge height and electrical controls can be matched to an existing line after the site information is reviewed.

What information is required for dryer selection?

Provide the material, product size, required hourly capacity, initial and final moisture, temperature limit, available heat source and workshop dimensions.

What affects the drying oven quotation?

Throughput, oven length, belt layers, heat source, stainless-steel scope, control system, conveyors and destination-factory utilities affect the quotation.

Send Your Product Target To ZEKO

Share final product, raw material, capacity, voltage and workshop size. ZEKO can match the process and equipment configuration around your real project.

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