Fruit
Mango · Apple · Banana
- Typical range
- 50–65°C
- Priority
- Color and sweetness
STAR MACHINERYCOMMERCIAL DRYING SYSTEMS
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Color, aroma, texture and shelf life respond differently to heat. The right drying process begins with the target product quality.
Get Quote on WhatsApp ↗Mango · Apple · Banana
Chili · Onion · Mushroom
Mint · Tea · Medicinal herbs
Fish · Meat · Pet food
The original website presented all four equipment paths. They are retained here with direct links to real model pages.
Samples, home businesses and small commercial batches.
6–24 trays ↗02Clean hot-air drying with stable temperature control.
10–120 trays / 1–2 t ↗03Large batches where electricity is limited or unstable.
1–2 t / batch ↗04Energy-efficient repeated production and gentle drying.
0.5–4 t / batch ↗Fresh product condition, cut size and loading method.
Starting moisture and required finished moisture.
Input per batch, working hours and expected output.
Power supply, fuel availability and installation space.
The correct model depends on material, fresh moisture, target moisture, batch capacity, local energy supply and required product quality.
Yes. Chamber size, tray or trolley quantity, heating method, voltage and selected control functions can be configured for the project.
Current product lines include electric hot air, diesel hot air and air-source heat pump systems. The practical option depends on local energy cost and supply stability.
Installation videos, operating information and remote guidance are available. On-site requirements can be discussed separately for the destination country.