How to Select Industrial Hot-Air Food Drying Equipment
For processors handling fruits, vegetables, herbs and grains, industrial hot-air drying equipment can support a controlled workflow for reducing moisture with circulated warm air. Milotech specializes in food processing equipment and offers food drying product lines that include heat drying, cold drying and freeze drying. When choosing a dryer, buyers should assess the product, required batch size, loading method, temperature needs, cleaning expectations and available utilities rather than selecting a machine by name alone.
2026 Hot Air Food Dehydrator Catalogue & Model Guide
Milotech hot air dehydrators combine controlled heating and forced airflow for fruits, vegetables, herbs and agricultural products. Choose standard K-series machines or high-temperature HK-series variants, with nominal batch capacities from 10 to 100 kg and larger configurations available on request.
Capacity overview
Standard range: 10, 20, 50, 70 and 100 kg per batch. Larger 150, 200, 300 kg and project-specific systems are available on request.
| Model / class | Nominal fresh load / batch | Tray count | Temperature range |
|---|---|---|---|
| K10 / HK10 | 10 kg | 5 | K10: 35–95°C HK10: 35–150°C |
| K20 / HK20 | 20 kg | 6 | K20: 35–90°C HK20: 35–150°C |
| K50 / HK50 | 50 kg | 10 | K50: 35–90°C HK50: 35–150°C |
| K70 / HK70 | 70 kg | 20 | K70: 35–95°C HK70: 35–150°C |
| K100 / HK100 | 100 kg | 20 | K100: 35–95°C HK100: 35–150°C |
Nominal capacity refers to fresh material loaded per batch; usable loading and actual drying time depend on the product, slice size, starting moisture and target finish. Final capacity, dimensions and technical specifications are confirmed in the project quotation.
Download 2026 Catalogue View All Catalogues Request a Quotation
Understand the hot-air drying principle
A hot-air dryer circulates heated air around food placed on trays, racks or another loading arrangement. The air transfers heat to the product and carries moisture away. Drying performance depends on factors such as product thickness, preparation, loading density, airflow distribution and the selected temperature. These variables should be considered together because a setting that suits sliced fruit may not suit leafy herbs or grains. The objective is a repeatable process that matches the product and the factory workflow.
Hot-air, low-temperature air and freeze drying are different
Standard hot-air drying uses warmed circulating air. Low-temperature air drying is also based on air movement, but it is selected when the processor wants a gentler thermal approach; the suitable temperature and process time still depend on the product and equipment configuration. Vacuum freeze drying is a separate process: the product is frozen and moisture is removed under vacuum through sublimation. It should not be treated as simply a colder version of hot-air drying. Milotech lists heat drying, cold drying and freeze drying as separate food drying product lines, so buyers should first define the required process.
Compare model range and temperature requirements
Milotech’s international catalogue lists aluminium-frame hot-air dryer models of 6, 12 and 20 kg, as well as stainless-steel multi-purpose hot-air dryer models of 10, 20, 50, 70, 150 and 200 kg. These model designations give buyers a starting point for discussing batch size and equipment format. Temperature capability must be reviewed for the specific model. For example, Milotech’s 10 kg multipurpose heat dryer page describes a standard 35–95°C version and a higher-temperature 35–150°C version. These ranges are model-specific and should not be applied to every dryer.
Evaluate loading, workflow and product handling
A practical dryer must fit the preparation and post-drying stages as well as the drying chamber. Discuss how operators will load prepared food, distribute it consistently, remove finished product and clean contact areas between batches. Buyers should also consider whether the selected format suits seasonal raw-material volumes or a more regular production schedule. Product thickness, pre-treatment, tray arrangement and batch release criteria should be agreed during process discussions rather than left to assumptions.
Plan technical discussions before ordering
Before requesting a quotation, prepare details about the product forms, expected batch quantity, preferred drying approach, target operating range and site conditions. Milotech welcomes international customers to visit its Vietnam factory to discuss assembly, controls, demonstrations and an agreed factory acceptance test before shipment. This can help both parties review the proposed configuration and clarify what will be checked before delivery.
Contact Milotech to discuss your fruit, vegetable, herb or grain application, product format, batch quantity and preferred drying process. The team can review suitable hot-air dryer options, package the equipment configuration and arrange a technical discussion or factory visit in Vietnam.
MILOTECH · VIETNAM
Food processing machinery and industrial automation.
Email: admin@milotech.vn · Phone: +84 932 648 979
