0.6-0.8 T/H Vegetable Mesh Belt Drying Machine in Poland

From the belt dryer table, the DHG-1000 (electrically heated) was selected. Why this model?

• Continuous operation: Different vegetables can be layered together
• 5-layer design: Extended drying time allows moisture equalization
• Uniform airflow: Consistent drying across the entire belt width
• Capacity: 43 m² drying area – enough for 0.6-0.8 tons/hour of dried vegetables
• Temperature control: Independent zones for different drying stages

Tomasz chose the electric model because their facility had no steam boiler. The DHG-1000 runs on electricity only.

What He's Drying – Mixed Vegetables for Instant Soups

Poland is a major vegetable producer. Tomasz's company processes:

• Carrots (diced, 6x6mm): 40% of mix – initial moisture 85-90%
• Cabbage (shredded, 5mm strips): 25% of mix – initial moisture 92-94%
• Leeks (sliced, 5mm rings): 15% of mix – initial moisture 85-90%
• Celery (diced, 6x6mm): 10% of mix – initial moisture 90-92%
• Spring onions (sliced, 5mm): 10% of mix – initial moisture 88-92%

Target final moisture: 8-10% for all vegetables. Challenge: Carrots and celery are dense and dry slowly. Cabbage and leeks are thin and dry quickly.

Installation – Continuous Drying for Mixed Loads

The DHG-1000 arrived at the Port of Gdansk – Poland's largest port on the Baltic Sea.

Shipping time from Qingdao to Gdansk is about 30-35 days. The machine was packed in a 40-foot container with:

• DHG-1000 dryer main unit (70kW heating + fans)
• 5-layer mesh belt conveyor system (1.2m wide)
• Control panel with PLC and zone temperature controllers
• Spare belts (one set – medium mesh)
• Installation manual and electrical diagram in Polish

Customs clearance in Gdansk took about 4 days. Total landed cost was about 22% higher than the FOB price.

Installation took three weeks. Tomasz's team prepared a concrete foundation – the DHG-1000 is about 12 meters long. They poured a 200mm reinforced slab.

The electrical hookup required 400V, 50Hz three-phase (Polish standard). The 70kW heater required a 160-amp breaker.

The first test run was with a mixed vegetable load (carrots, cabbage, leeks, celery, spring onions). The vegetables were spread on the belt (layer thickness 30mm). Belt speed was set to 25 minutes per layer – total drying time 125 minutes across 5 layers. Temperature gradient: 80°C top layer decreasing to 60°C bottom layer. Output moisture: Carrots 9%, Cabbage 8%, Leeks 9%, Celery 9%, Spring onions 8%. Uniform.

Performance – Consistent Drying Across All Vegetables

After six months of operation, Tomasz documented the following results:

Before (batch dryer – separate batches):

• Drying time per vegetable: Carrots 6h, Cabbage 3h, Leeks 4h, Celery 5h
• Total time for mixed batch: 18+ hours (sequential)
• Moisture uniformity: Poor – some over-dried, some under-dried
• Production capacity: 0.3 tons/hour of dried mix
• Energy consumption: 140 kWh/ton

After (DHG-1000 belt dryer – continuous mixed load):

• Drying time: 125 minutes (all vegetables together)
• Moisture uniformity: Excellent – all within 8-10%
• Production capacity: 0.7 tons/hour of dried mix (133% increase)
• Energy consumption: 95 kWh/ton (32% reduction)

Production output:

• Input moisture: 85-92%
• Output moisture: 8-10%
• Throughput: 0.7 tons/hour of dried vegetables
• Daily output (16 hours): 11.2 tons
• Annual output: 3,000 tons (dried mix)

Quality improvements:

• Color retention: Carrots remained orange (not brown)
• Shape retention: Cabbage stayed as flakes (not powder)
• Rehydration rate: 95% of original size (vs 80% with batch dryer)
• Customer complaints: Zero in six months

The belt dryer machine cost delivered approximately €75,000. Payback period was about 10-12 months based on increased throughput and energy savings.

Customer Feedback – Tomasz's Experience

Here's what Tomasz said after six months (paraphrased from a conversation, translated from Polish):

"Drying mixed vegetables was a nightmare. Each vegetable has different drying characteristics. Carrots are dense. Cabbage is thin. Our batch dryer forced us to dry each one separately. It took 18 hours to produce one mixed batch.

The DHG-1000 changed that. The continuous belt allows us to layer all vegetables together. The 5-layer design gives 125 minutes of drying time – enough for the carrots to dry without over-drying the cabbage. The temperature gradient (80°C down to 60°C) prevents burning.

The vegetables come out uniform – all at 8-10% moisture. The color is excellent. The German soup manufacturers love it.

A few operational notes: The layer thickness is critical – 30mm maximum. Thicker layers trap moisture in the carrots. The belt speed needs adjustment based on the vegetable mix ratio. We have a chart for different recipes. The belts need daily cleaning – vegetable residue builds up.

Would I recommend this machine? Yes. For any vegetable processor making dried mixes, the belt dryer is the only solution for uniform results. The DHG-1000 paid for itself in less than a year."

Why Belt Drying for Mixed Vegetables

Mixed vegetables have different drying characteristics. Here's why belt drying works:

• Continuous operation: All vegetables dry simultaneously. No separate batches.
• Extended drying time: 125 minutes total – enough for dense vegetables (carrots) without over-drying thin vegetables (cabbage).
• Temperature gradient: Starts at 80°C (rapid surface drying), decreases to 60°C (gentle final drying). Prevents case hardening.
• Uniform airflow: Air passes through the belt evenly. No hot spots.
• Layer mixing: Vegetables are layered together. As they move through the dryer, they mix naturally.

Drying Characteristics of Different Vegetables

The DHG-1000 balances all these requirements.

Temperature Gradient – Zone Control

The DHG-1000 has five independent temperature zones:

1. Zone 1 (top): 80°C – rapid surface drying for carrots
2. Zone 2: 75°C – continued drying
3. Zone 3: 70°C – moisture migration
4. Zone 4: 65°C – gentle drying for cabbage
5. Zone 5 (bottom): 60°C – final drying to 8-10%

This gradient prevents over-drying of thin vegetables while ensuring dense vegetables reach target moisture.

Layer Thickness – Critical for Mixed Loads

For mixed vegetables, layer thickness affects drying uniformity:

• 15-20mm: Too thin – low throughput
• 30mm: Optimal – good balance
• 40mm: Too thick – carrots trap moisture

Tomasz's team measures layer thickness every hour. They adjust the spreading gate as needed.

Color Retention – Customer Priority

Soup manufacturers demand bright vegetable colors. The DHG-1000 preserves color by:

• Lower temperature (60-80°C vs 100°C+ in batch dryers)
• Shorter exposure (125 minutes vs 3-6 hours for batch drying of each vegetable separately)
• Uniform airflow prevents hot spots

Tomasz's carrots remained bright orange. Cabbage stayed green.

Shipping – Qingdao to Gdansk

The DHG-1000 shipped from Qingdao to Port of Gdansk, Poland.

Shipping time from Qingdao to Gdansk is about 30-35 days. The route goes through the South China Sea, past Singapore, across the Indian Ocean, through the Suez Canal, across the Mediterranean, and through the Baltic Sea.

The machine was packed in a 40-foot container. Customs clearance in Gdansk took about 4 days. Total landed cost was about 22% higher than the FOB price.

The truck transport from Gdansk to Poznan was about 300km – roughly 3.5 hours.

What Tomasz Learned – Lessons for Other Vegetable Processors

After six months of running the DHG-1000, Tomasz shared several observations:

Lesson 1: Temperature gradient prevents over-drying. Start at 80°C for carrots, finish at 60°C for cabbage. Constant temperature would burn thin vegetables.

Lesson 2: Layer thickness must be uniform. 30mm maximum for mixed loads. Thicker layers trap moisture.

Lesson 3: Different vegetable ratios need different settings. Tomasz has charts for 40/30/15/10/5 mixes vs 30/30/20/10/10 mixes. Belt speed and temperature adjust accordingly.

Lesson 4: Clean belts daily. Vegetable residue builds up and can cause sticking. Tomasz's team uses compressed air and water spray every evening. Takes 45 minutes.

Lesson 5: Monitor moisture of each vegetable separately. Tomasz's QC team samples carrots, cabbage, and leeks from the output. The DHG-1000 consistently delivers uniform moisture across all types.

What RICHI Provided Beyond the Machine

RICHI provided several services that helped Tomasz get the DHG-1000 operational:

• Polish documentation: The manual and electrical diagram were provided in Polish.
• Temperature gradient guidance: RICHI provided recommendations for mixed vegetable drying.
• Layer thickness advice: RICHI recommended 30mm for mixed loads.
• Spare parts kit: RICHI recommended a spare parts kit based on Tomasz's volume – including belts, heater elements, and sensors.
• Remote support: When Tomasz had questions about zone temperature adjustment, a RICHI technician walked him through it via video call.

Is a Vegetable Mesh Belt Drying Machine Right for Your Operation?

For a vegetable processor producing dried mixes for instant soups, continuous belt drying is the standard.

Consider the DHG-1000 if:

• You dry multiple vegetable types simultaneously
• Your capacity requirement is 0.5-1.0 tons/hour of dried product
• Color and shape retention are priorities
• Uniform moisture across different vegetables is required

Consider a larger model (DHG-2000) if:

• Your capacity requirement is 1.0-1.5 tons/hour

For Tomasz's vegetable processing plant, the DHG-1000 was the right investment. It increased throughput by 133%, reduced energy consumption by 32%, achieved uniform moisture across all vegetables, and paid for itself in 10-12 months.

Final Thoughts

If you're a vegetable processor drying mixed vegetables for instant soups or other applications, don't dry each vegetable separately. It's inefficient and time-consuming.

The DHG-1000 vegetable mesh belt drying machine handles mixed loads continuously. The 5-layer design provides 125 minutes of drying time – enough for dense carrots without over-drying thin cabbage. The temperature gradient (80°C to 60°C) preserves color and shape. The result is uniform, high-quality dried vegetables for demanding customers.

For mixed vegetable drying, the math is simple: continuous belt drying = higher throughput = lower energy = uniform quality = faster payback.

RICHI offers documentation in Polish, temperature gradient guidance, spare parts kits, and remote support. Contact RICHI Machinery through the website with your vegetable types, mix ratios, and capacity for a recommendation. Tell them about your mixed vegetable application – they can help you select the right dryer and temperature settings for uniform results.