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Drying Methods

By preventing hot outdoor air from blowing through the product (causing diseases and loss of quality) one prevents money from being lost. The garlic should only cool down when it is properly dried. This prevents problems with the moisture content.
All factors that need to be considered to ensure optimal quality of the product can no longer be made on a ‘gut feeling’. Modern and professional companies are therefore increasingly using processors to automate the drying and storage process.
The ABC processor of Agratechniek b.v. is perfect for the drying process of the garlic.

Garlic boxes with an opening. A sensor measures (T° and RV) of air leaving the product. The Garlic processor adapts drying automatically to the desired moisture content of the product.

Control panel of ABC Processor (any language available)

Example of a clear control screen of a drying system with 4 drying and storage sections and a small cell for heating up the product. The most important measurement and rule values can be read.