Naturalpár’s drying services make it possible for spices, herbs, seeds, and other raw materials to have a longer shelf life and be microbiologically safe. Gentle drying processes help products retain their natural flavour, aroma, and colour, while achieving the proper moisture content ensures stable quality.
Prevents mould and microbiological issues.
Taste, aroma and colour remain unchanged.
Gentle and controlled drying technology.
Drying processes tailored to different raw materials.
Naturalpár applies four different drying methods to ensure the most suitable process for each product.
Before drying, the product is washed in a mechanical washing machine and then sliced with a slicing machine. In the first section of the dryer, air at around 100 °C is used to evaporate the surface water.
After this, the product is dried on stacked conveyor belts at a maximum temperature of 70 °C for 5 to 6 hours. This is a continuous-operation 5-belt drying machine.
Capacity: (depending on material) 24 t/day for spice paprika.
A TERMIK 70 típusú szárítóberendezés nagy nedvességtartalmú zöldség, gyümölcs, fűszer-, gyógynövény és egyéb termékek (pl. gomba, torma, tökmag, virág stb.) szárítására alkalmas.
Operation of the dryer: The product is washed and then sliced; the properly prepared product must be spread evenly in a thin layer in the holding tray. The dryer can accommodate 1,400 pieces of size 5 plastic trays.
Drying is carried out in batches. Drying a batch takes 24–48 hours. During operation, the drying temperature, the amount of drying air, and the direction of airflow within the dryer can be adjusted as required.
Technical data of the dryer:
Drying surface: 290 m2
Loadable weight: (depending on material) 1,500–2,500 kg
Drying temperature: 40 – 75 °C
Overall dimensions: 8,000 x 5,000 x 2,810 mm
The mini version of the Z 70 dryer. Suitable for drying small quantities of vegetables, fruit, spices, herbs and other products (e.g. mushrooms, horseradish, pumpkin seeds, flowers, etc.) with high moisture content. szárítására alkalmas.
Can also be used for drying sample quantities.
It can accommodate 120 plastic trays.
Drying time: 24–48 hours
2 “Sirokkó” type dryers.
Raw spice paprika is dried whole in raschel bags at 50–60 °C. The drying time is 10–12 days.
In addition to drying spice paprika, the equipment can also be used for drying other materials:
If you need professional contract processing of spices, contact us
and we will help you find the ideal solution!
Request a quote now to ensure your products are of the highest quality!
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