Onion Drying Production Line

The mesh belt onion drying production line is currently the mainstream equipment in dehydrated vegetable processing. Unlike traditional box baking, this production line can achieve continuous, automated, and large-scale production, effectively preserving the color and flavor of onions while significantly reducing energy consumption.

Working principle

Feeding and Fabric: Wet onions that have been cleaned, cut (diced, shredded, or flaky) are transported by a conveyor belt to the feeding hopper, and evenly spread on the mesh belt of the top layer of the dryer through a swinging fabric applicator. The thickness of the spread is controllable.

Flow drying: The material moves in multiple layers inside the dryer with the mesh belt. At the same time, the heated clean air passes through the material layer from bottom to top (or from top to bottom), forming a "through flow" that allows the hot air to fully contact the onion and efficiently remove moisture.

Segmented temperature control: The equipment is divided into multiple independent drying units along the length direction, and different temperatures can be set. Usually, the temperature in the front section is higher (rapid evaporation of surface moisture), while the temperature in the middle and rear sections is slightly lower (deep drying to ensure internal dryness), effectively avoiding external coke and internal moisture.

Automatic discharge: The dried onions are automatically discharged at the end of the equipment and can enter the packaging process after cooling