Fruits Dehydrators For Bulk Production - Industrial and Commercial Applications

Fruits Dehydrators provide a controlled, hygienic, and efficient method to reduce moisture in fruits like mango, banana, apple, papaya, pineapple, and berries—extending shelf life and preserving taste, texture, and nutritional value. Compared with traditional sun drying, modern dehydrators offer predictable results and export-grade consistency.

Established: 2002 | Location: Mahuva, Gujarat | Leader: Mr. Jayesh Dhapa (20+ years of experience)

About Jay Bhavani Mechanical Works

Established in 2002, Jay Bhavani Mechanical Works began with a vision to deliver top-notch dehydration solutions to clients across the globe. Over the years, the company has grown, evolved, and perfected its craft—emerging as a trusted manufacturer and wholesale supplier of Dehydration Plants and Fruits Dehydrators. At the helm is Mr. Jayesh Dhapa, an industry professional with over two decades of hands-on experience in design, fabrication, and commissioning of drying systems.

• Core Offerings: Fruits Dehydrators, Dehydration Plants, Custom Drying Solutions
• Service Scope: Pan-India supply with exporter support

Fruits Dehydrators — Key Features & Specifications

Size / Dimensions

• Compact pilot units (3–12 trays) for R&D and startups
• Small to medium batch units (24–96 trays) for MSMEs
• Large industrial lines (120–500+ trays) and tunnel systems
• Custom dimensions available to match layout and throughput

Material of Construction

• Food-grade stainless steel contact parts (SS 304 / SS 316)
• Double-walled insulated chambers for thermal efficiency
• Corrosion-resistant fasteners and food-safe gaskets

Design / Type Variations

• Cabinet / Tray Type (batch operation)
• Tunnel Type (continuous conveyor drying)
• Solar and Solar-Hybrid (eco-efficient variants)
• Vacuum / Freeze Dehydration (premium quality retention)

Capacity / Performance

• Small models: 20–50 kg per batch
• Medium models: 100–300 kg per batch
• Large models: 500–2000 kg per batch
• Temperature range: 40°C to 90°C (adjustable)
• Typical drying time: 6–12 hours depending on fruit and slice thickness
• Airflow: cross / parallel flow with balanced circulation for uniform drying

Representative Technical Specifications

Types / Variants & Models

Type Overview

• Tray / Cabinet Dehydrators: Batch-based, flexible, ideal for mixed fruits.
• Tunnel Dehydrators: Continuous, conveyor-based lines for high throughput.
• Solar Dehydrators: Low operating cost, suitable for rural clusters.
• Hybrid (Solar + Electric/Gas): Reliable all-weather operation.
• Vacuum / Freeze Dehydrators: Premium quality, color and nutrient retention.

Illustrative Model Line-up

Use Cases by Type

Tray / Cabinet Dehydrators

• Mango slices, apple chips, papaya cubes, guava strips
• Small to mid-scale contract drying and brand launches
• Flexible scheduling for multi-fruit operations

Tunnel Dehydrators

• Banana chips, pineapple rings, bulk apple slices
• Continuous lines feeding packaging for exports
• High efficiency with automated belt speed control

Solar / Solar-Hybrid

• Community and SHG projects; low operating cost
• Regions with strong sunlight and intermittent grid power
• Mango leather, guava slices, herbs, and spices

Vacuum / Freeze Dehydration

• Strawberries, blueberries, kiwi, dragon fruit
• High-value export snacks and cereal inclusions
• Exceptional color, aroma, and nutrient retention

Advantages / Benefits

• Extended shelf life of 6–12 months without preservatives
• Uniform, hygienic drying to meet export standards
• Energy-efficient operation with insulated chambers
• Scalable capacities from pilot to industrial plants
• Multipurpose use: fruits, vegetables, herbs, spices, flowers
• High ROI through value addition and loss reduction

Buying Guide (What to Consider)

Key Factors Before Purchasing

1. Capacity: Match daily throughput and seasonality.
2. Fruit Profile: Slice thickness, sugar/acid levels, target moisture.
3. Energy Source: Electric, gas, steam, or hybrid based on local availability.
4. Material: Prefer SS 304/316 contact parts for food safety and longevity.
5. Automation: Basic digital control to advanced PLC/HMI with recipes.
6. Layout & Utilities: Space, ventilation, electrical/gas/steam readiness.
7. Support & Spares: Service access, warranty, and consumable availability.
8. Regulatory: Compliance with FSSAI, export specs, HACCP prerequisites.

Recommended Pre-Purchase Checklist

• Define target products and final moisture/aw values.
• Pilot trials to freeze the optimal time–temperature profile.
• Calculate OPEX for different heating options.
• Plan sanitation SOPs and tray/belt handling logistics.

Wholesale Price Ranges (Indicative)

Note: Prices vary with capacity, heating mode, control level, and customization.

Maintenance Tips

Routine Practices

• Clean trays and chamber after every batch to prevent residue build-up.
• Inspect heating elements and blowers for uniform performance.
• Lubricate moving parts as per the maintenance schedule.
• Calibrate temperature controllers and sensors periodically.
• Keep essential spares: trays, belts/meshes, gaskets, filters.
• Avoid overloading; maintain recommended slice thickness and spacing.

Sanitation & Food Safety

• Adopt CIP/SIP-friendly cleaning where feasible.
• Use food-safe detergents and follow rinse protocols.
• Record batch parameters for traceability (time, temperature, yield).

Company Facts

• Business Type: Manufacturer, Wholesale Supplier / Wholesaler
• Year of ESTD: 2002
• Major Markets Covered: India
• Manufacturing Location: Mahuva, Gujarat
• Leadership: Mr. Jayesh Dhapa (two decades of experience)

Frequently Asked Questions

Q1. Which fruits are most suitable for tray dehydrators?

Mango, apple, papaya, banana, guava, and pineapple slices perform excellently in tray/cabinet units due to uniform airflow across trays.

Q2. How do I choose between electric, gas, and steam heating?

Select based on local utility cost/availability and throughput. Steam/gas is preferred for large plants; electric suits small to medium units.

Q3. What is a realistic drying time?

Typically 6–12 hours depending on fruit type, slice thickness, initial moisture, and target final moisture.

Q4. Can the same unit process vegetables or herbs?

Yes. Most models can process vegetables, herbs, and spices with recipe adjustments.

Q5. Do you offer custom dimensions and automation?

Yes. Custom chamber sizes, tray counts, and PLC/HMI automation with recipe storage are available.

Inquiry / Contact

To receive a tailored quotation, please share your daily throughput (kg/day), preferred heating mode, target fruits, and desired automation level. Our technical team at Jay Bhavani Mechanical Works will propose the optimal model and layout for your facility.