Food Drying Systems 

Kerone’s food dryer are known for their quality, durability, and energy optimization. Each unit is engineered to meet specific process needs, ensuring reduced drying times, higher throughput, and superior quality output. The systems integrate innovative heating technologies, allowing maximum efficiency with minimal energy loss.
Drying or dehydration—the oldest method of food preservation—is particularly successful in the hot, dry climates found in much of New Mexico. Quite simply, drying removes moisture from food, and moisture is necessary for the bacterial growth that eventually causes spoilage. Successful dehydration depends upon a slow, steady heat supply to confirm that food is dried from the inside to the outside. Most fruits and vegetables should be prepared by blanching and in some cases by adding preservatives to enhance color and microbial shelf-life of the dried food. But some fruits, like berries, aren’t blanched before drying. Drying is an inexact science. Size of food pieces, relative moisture content of the food, and the method selected all have an effect on the time required to dehydrate a food adequately.