Low-Temperature Food Drying Equipment for Food Factories
Food factories handling temperature-sensitive ingredients need a controlled way to remove moisture without treating every product like a conventional heat-drying application. Low-temperature food drying, commonly based on heat-pump or dehumidification-type air circulation subject to configuration, uses relatively cool, managed air to reduce moisture from prepared food materials. The right solution depends on the raw material, loading quantity, target product characteristics and required drying cycle. Milotech specializes in food processing equipment and offers food drying product lines including heat drying, cold drying and freeze drying.
2026 Heat Pump Food Dryer Catalogue & Model Guide
Milotech heat pump food dryers use low-temperature dehumidification and recirculating airflow for fruits, vegetables, herbs and other food products. The food range covers nominal fresh-input capacities from 5 to 100 kg per batch, with model selection guided by your product.
Capacity overview
Standard food range: 5, 10, 20, 50 and 100 kg fresh input per batch. Heat pump drying removes moisture through condensation and recirculating airflow; it is a different process from vacuum freeze drying.
| Model / class | Nominal fresh load / batch | Tray count | Temperature range |
|---|---|---|---|
| 5 kg class | 5 kg | 3 | 30–50°C |
| 10 kg class | 10 kg | 6 | 30–50°C |
| 20 kg class | 20 kg | 7 | 30–60°C |
| 50 kg class | 50 kg | 14 | 30–60°C |
| 100 kg class | 100 kg | 16 | 30–60°C |
Nominal capacity refers to fresh material loaded per batch; usable loading and actual drying time depend on product density, tray loading, initial moisture and the required final moisture. Final capacity, dimensions and technical specifications are confirmed in the project quotation.
Download 2026 Catalogue View All Catalogues Request a Quotation
How low-temperature air drying works
In a low-temperature air dryer, air is circulated through the product while moisture is removed from the drying air. As the air passes across the food, water moves from the material into the air stream, and the drying system manages that moisture-laden air for continued drying. Compared with higher-temperature processing, this approach is considered when the product or ingredient requires a gentler thermal environment. Actual drying time and loading suitability vary with factors such as raw material composition, piece size, surface area, initial moisture and the desired endpoint.
Low-temperature drying is not vacuum freeze drying
Low-temperature air drying and vacuum freeze drying use different technical principles. Air drying removes moisture while the product is exposed to circulating air at a controlled temperature. Vacuum freeze drying first freezes the product and then removes ice under vacuum through sublimation. Freeze drying can therefore require a different equipment configuration, process sequence and investment assessment. Buyers should identify the product objective before comparing equipment: a low-temperature air dryer may be the relevant route for a controlled air-drying application, while freeze drying is a separate process category.
What buyers should evaluate before selecting a dryer
A factory assessment should begin with the raw material and the intended output rather than the equipment name alone. Discuss the material form, batch weight, tray or loading method, starting moisture, desired final condition, acceptable temperature range and expected cycle repeatability. It is also important to consider preparation steps, cleaning access, operator controls, available floor space and how the dryer will fit into upstream and downstream equipment. These details help define a practical configuration and prevent a nominal batch size from being treated as a universal result for every product.
Milotech low-temperature model range
Milotech’s international catalogue lists low-temperature food drying models of 5, 10, 20, 50 and 100 kg. Suitable loading and drying cycles depend on the raw material, so the catalogue range should be treated as a starting point for application discussion. Milotech’s 20 kg low-temperature food dryer product page describes drying at 30–60°C and a seven-tray design; final model specifications should be confirmed before purchase. Buyers can use their actual product and batch requirements to narrow the appropriate model and configuration.
Factory consultation and acceptance planning
A useful equipment discussion should cover the product, package or loading format, expected output and the controls required by the factory. Milotech welcomes international customers to visit its Vietnam factory to discuss assembly, controls, demonstrations and an agreed factory acceptance test before shipment. This gives the buyer an opportunity to clarify the proposed configuration and review how the equipment will be evaluated before delivery.
Contact Milotech to discuss your food product, batch size, loading or package format, expected output and equipment configuration. Share your raw-material details so the appropriate low-temperature model and drying approach can be reviewed with the factory team.
MILOTECH · VIETNAM
Food processing machinery and industrial automation.
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