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Carousel Dryer for Drying Bakery Grist / Germany

Bakery grist dried in the Carousel dryer/cooler

This customer utilizes our carousel dryer-cooler for processing the bakery grist. Bakery grist is a pre-processed dough-like mass consist of coarsely ground cereals, intended for baking whole-meal bread. When entering the dryer, it is quite pasty and sticky. The dryer-cooler is expected to lower the moisture down to around 10%. The drying temperature must not exceed 50°C to preserve the nutritive value.

One problem encountered when processing this material is on the top drying deck, the product stuck together and somewhat turns into a big lump with around 3 meters diameter. This problem is solved when we equipped a device to loosen up the product on the top layer of the carousel dryer resulting in free-flowing bakery grist after drying/cooling. This process is needed to ensure easy packaging.

Another problem that we need to consider is the heat exposure of the material. According to Gunathilake, et al. (2018) it is important to remember that prolonged heat exposure on crop products may induce physicochemical changes in the grain, so it is often required to directly cool the material right after drying. This requirement can easily be fulfilled by using the combination of a carousel dryer and cooler.

Carousel technology is a proven technology used for many different industries. Bakery grist can be dried by the combined dryer/cooler, lowering the moisture from 14% down to 10% at the outlet. IDAH considers all of your process requirements, moisture uniformity, efficient energy transfer, easy operation, and minimal down-time to select the suitable Carousel Dryer for your industry.

Gunathilake, D. M. C. C., D. P. Senanayaka, G. Adileta and W. Senadeera. 2018. Drying of Agricultural Crops. Research gate publication. DOI: 10.1201/9781351132398-14

Location: Germany
Capacity: 4.5 t/h
Moisture in: 14% (wb)
Moisture out: 8.5% (wb)
Retention time (dryer): 23 min
Retention time (cooler): 15 min
Type of machine: #TK300.3.2
  1. Rotary inlet to lock the drying air from passing out from the dryer
  2. Multiple decks with tilting tray ensure material mixing and effective drying and cooling
  3. Counter-flow air movement ensures efficient heat transfer


Graduated from National Taiwan Ocean University Food Science Department earning the title of Master of Science (MSc.) Albert has a strong background in science and used this science-based approach to deliver knowledge to Customers. Yearly experience in sales, technical, and marketing departments, added with continuous communication with the Customer gives him the knowledge in feed machinery and its operations.

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