Fruit & Vegetable Drying Solutions — Four Capacity Options
Study at a Glance
- Sector
- Gıda — meyve ve sebze kurutma
- Capacity
- 12 / 24 / 48 tepsili seçenekler
- Investment Range
- 3.500 – 24.000 EUR
- Estimated Setup Time
- 4 – 8 hafta
- Study Year
- 2022
From small-scale producer to medium-sized facility: hot air drying ovens with 12, 24, and 48 trays, along with a low grid dependency solar drying option.
Investment Rationale
Drying is the step with the lowest investment threshold for entering food processing. It converts excess harvest into a long shelf-life product and can be scaled by adding chambers as it grows — it does not require a large investment at once.
Scope of Work
- Hot air circulation drying cabin (12 / 24 / 48 tray options)
- Food-grade certified coated trays
- Digital temperature and time control panel
- Wheeled tray cart
- Solar-powered drying booth (alternative option)
Key Findings
From a solar-powered booth to a commercial oven with 48 trays; investment threshold can be chosen.
Entry-level options require an investment of one-tenth the scale of a full processing line.
Solar-powered option can operate in areas with weak electrical infrastructure.
Capacity is given by the number of trays; it varies according to the kg equivalent product and slice thickness.
Investment Budget
Approximate investment ranges by equipment group. These are grouped estimate bands, not line-item prices.
Excluded from this budget
- Transportation and shipping insurance
- Building electrical line and facility infrastructure
- Customs clearance and local taxes
Prices are EXW and based on a 2022 study. Capacities are given by the number of trays; the kg/batch value varies according to the product, slice thickness, and moisture content.
Why Drying
Fresh fruits and vegetables lose value within days after harvest; dried products can **be stored for months, are easy to transport, and are sold at a higher price per kilogram**. Drying is the processing step with the lowest investment that converts surplus harvest into income.
Four Options, One Logic
This study does not propose a single line; it offers **four separate options based on investment threshold**:
- **Solar-powered cabin** — for areas with weak electrical infrastructure; the option with the lowest operating cost.
- **12-tray oven** — producer cooperative or family business scale, entry-level.
- **24-tray oven** — small business with continuous production.
- **48-tray oven** — commercial volume; highest capacity in a single batch.
All four operate on the same principle: controlled hot air circulation, food-safe trays, digital temperature and time control.
How to Read Capacity
Capacity is given by the number of trays because it varies according to the product's weight: a slice of tomato does not fit in the same tray as an apricot at the same weight, and their drying times are also different. The actual kg/batch value is derived when the product, slice thickness, and initial moisture are determined.
The Limitation of This Study
This page is a **study of equipment options and investment range**. Product-based drying recipes, operating expenses, and market analysis are not included.
Assumptions & Limitations
This study was prepared under the assumptions below. Results will differ under other conditions.
- Capacity definition
- The kg/batch value is not provided in the source study; capacity is written as the number of trays, and no estimate has been made.
- Options are alternatives
- The four options are alternatives to each other; their costs are NOT CUMULATIVE.
- Price floor
- Costs are based on a study from 2022.
- Status
- This is an equipment feasibility study; the described facility has not been established.
Technical Specifications
| Options | Solar-powered · 12 · 24 · 48 trays |
|---|---|
| Drying method | Controlled hot air circulation |
| Tray | Food-grade certified, coated |
| Control | Digital temperature and time |
| Suitable products | Tomato, apricot, fig, apple, pepper, herb, and spice |
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Download the Full Report (PDF) (opens in a new tab)Frequently Asked Questions
Which option should I start with?
The amount of fresh products you have daily is decisive. A regular and small volume solar-powered or 12-tray option is sufficient; if you plan continuous production, a 24 or 48-tray oven is more cost-effective.
What is the kg equivalent?
The kg value is not provided in the source work, and we do not estimate it. If you share your product, slice thickness, and target moisture content, we will derive the actual capacity per batch.
Can it be enlarged later?
Yes. The ovens operate independently; as production increases, the capacity can be gradually enlarged by adding a second and third chamber.