Batch Drying · Workhorse Equipment

Double Door Hot Air Food Drying Oven

The universal batch dryer of the food industry: double doors open both sides of a stainless drying chamber, trolleys of trays roll in and out, and forced-circulation hot air dries every tray evenly – simple, tough and endlessly versatile.

Batch 60-480 kgTrays 24-192 (460×640 mm)Uniformity ±2°CEfficiency up to 70%Heating steam / electric / biomass

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Double door stainless steel hot air food drying oven with two tray trolleys

Quick Answer

A double door hot air food drying oven is a CT-C type batch dryer: an insulated stainless chamber with double doors on both sides, 1-8 tray trolleys and an axial fan that recirculates hot air horizontally across every tray. Standard models hold 24-192 trays (460×640×45 mm) and dry 60-480 kg of raw material per batch with temperature uniformity of ±2°C.

Because most hot air recirculates in a closed loop instead of being exhausted, thermal efficiency reaches 60-70% – far above simple cabinet dryers. It is the workhorse for dehydrated vegetables, dried fruit, herbs, mushrooms, jerky and seafood in plants of any size.

60-480 kgraw material per batch, by model

24-192food-grade trays, 460×640×45 mm

±2°Ctemperature uniformity across all trays

60-70%thermal efficiency with closed air circulation

Working Principle

How It Works, Step By Step

Load The Trolleys

Prepare material on 460×640 mm food-grade trays and stack them onto wheeled trolleys – no fixed shelving to clean around.

Roll In Through The Double Doors

Double doors open the full chamber cross-section, so trolleys roll straight in and out; two-side access fits line layouts.

Fan + Radiator Heat The Air

A low-noise axial fan (3,450 m³/h per stage) drives air through a steam radiator or electric heater into the duct plenum.

Even Distribution Across Trays

Air distribution plates guide horizontal airflow across every tray level; adjustable blades equalize top-to-bottom temperature to ±2°C.

Circulate, Vent, Control

Humid air is partially vented while most hot air recirculates in the closed loop; the PLC holds your set curve and unloading is simply rolling the trolleys out.

Machine Structure

Main Components Of The Double Door Drying Oven

Labeled structure of a double door hot air food drying oven: moisture barrier, axial fan motor, backing pan, door switch and electric control cabinet — Main components: moisture barrier panels, axial fan motor, backing pan (tray rack), door switch and electric control cabinet.

Models

Standard Models & Specifications

Model	Trolleys / Trays	Batch Capacity	Steam Use	Electric Heat	Dimensions (W×D×H)
CT-C-0	1 / 24	40-60 kg	≈15 kg/h	6-9 kW	1.4×1.2×2.0 m
CT-C-I	2 / 48	100-120 kg	≈20 kg/h	15 kW	2.3×1.2×2.0 m
CT-C-II	4 / 96	200-240 kg	≈40 kg/h	30 kW	2.3×2.2×2.0 m
CT-C-III	6 / 144	300-360 kg	≈60 kg/h	45 kW	3.2×2.2×2.0 m
CT-C-IV	8 / 192	400-480 kg	≈80 kg/h	60 kW	4.3×2.2×2.3 m

All models can be customized: heating source, tray count and chamber dimensions are configured to your product and building.

Technical Data

Technical Specifications

Item	Specification
System type	Batch hot air circulation oven with double doors, 1-8 mobile trolleys
Tray size	460 × 640 × 45 mm, food-grade SUS304 (round-hole / flat mesh options)
Drying temperature	50-140°C with steam; up to 250°C with electric / far-infrared heating
Steam pressure	0.02-0.8 MPa (0.2-8 kg/cm²)
Temperature uniformity	±2°C via adjustable air distribution plates
Fan	Low-noise axial fan, 3,450 m³/h per 0.45 kW stage
Thermal efficiency	60-70% with closed-loop recirculation
Heating sources	Steam radiator, electricity, hot water, thermal oil, biomass hot-air furnace, or dual steam+electric
Control	Automatic temperature control, PLC/computer control optional
Structure	SUS304 contact parts; insulation panels keep the shell cool to the touch

Real Machines

Machine Photos From The Workshop & Customer Plants

Double door tray drying oven with trolleys loaded, photographed in the factory workshop — Double door tray drying oven with loaded trolleys inside, photographed in our factory workshop.

Multi-chamber double door hot air tray drying oven units in final assembly — Multi-chamber double door oven units in final assembly – chambers share one heating and control plant.

Double chamber hot air food drying oven with dried banana slices and vegetables — Double chamber oven shown with its typical output: dried banana slices and mixed dried vegetables.

Quick Quote

Tell Us What You Dry – We Size The Machine

Material and initial moisture content
Target hourly or per-batch capacity
Final moisture spec and product form

Prefer email? Write to info@tondemachine.com or WhatsApp +86 185 0387 4173. Our engineers reply within one working day.

Application Scenarios

Where This Machine Is Used

The double door oven is deliberately simple – no moving belts, no refrigeration – so it keeps running for years in harsh conditions. Plants use it for:

Dehydrated Vegetable Plants

Garlic, onion, carrot, cabbage and sweet potato dice dry to 6-10% moisture at 55-70°C with color and rehydration kept – the classic CT-C duty.

Dried Fruit & Snack Workshops

Banana, apple, mango and persimmon slices, plus candied fruit and sweet-potato chips, dry in gentle staged curves without caramelizing.

Herb, Tea & Flower Processors

Chrysanthemum, honeysuckle, mint and tea leaves dry at 40-55°C with color and volatile aroma kept; dedicated batches avoid cross-flavor.

Meat, Jerky & Sausage Makers

Controlled 55-70°C airflow gives safe, even moisture removal for jerky, sausage and bacon with consistent batch-to-batch results.

Edible Mushroom & Tonic Crop Bases

Shiitake, oyster mushroom, goji and maca dry evenly through all 96-192 tray positions thanks to forced horizontal circulation.

Fish & Seafood Drying Rooms

Small fish, squid and shrimp dry at moderate temperature with partial fresh-air exchange to remove humidity fast without cooking the product.

Drying Products

What You Can Dry – Typical Settings

Every material has its own temperature and time window. These are proven starting points; we confirm your exact curve with a sample drying test before shipment.

Product group	Typical materials	Initial moisture	Final moisture	Drying temp
Root & bulb vegetables	Garlic, ginger, onion, carrot, sweet potato	75-88%	6-10%	55-70°C
Leafy vegetables	Cabbage, spinach, scallion, celery	85-92%	6-10%	50-65°C
Fruits	Banana, apple, mango, persimmon, longan	80-90%	12-18%	55-70°C
Herbs & flowers	Chrysanthemum, honeysuckle, rose, mint, tea	75-85%	8-12%	40-55°C
Edible fungi	Shiitake, oyster mushroom, wood ear	88-92%	8-12%	45-60°C
Meat & seafood	Jerky, sausage, small fish, shrimp	60-75%	15-25%	55-70°C
Grains & nuts	Chili, seeds, nuts in-shell	10-40%	8-13%	50-70°C

Heating Options

Heating Source Matched To Your Utilities

Steam Radiator

The industry default where a boiler exists: stable 50-140°C, lowest running cost, 0.02-0.8 MPa supply.

Electric Heating

Self-contained and precise – no boiler needed, ideal for small plants and electric-cheap regions.

Hot Water / Thermal Oil

Gentle low-temperature drying when waste heat or a thermal-oil loop is available.

Biomass Hot-Air Furnace

Wood chip / pellet furnace for lowest fuel cost in agricultural regions; hot air is heat-exchanged so it never touches the food.

Drying Cycles

Typical Batch Times

Leafy greens & herbs4-8 h

Sliced fruits & roots8-14 h

Meat, fish & whole products12-24 h

Why This Machine

Why Buyers Choose It

One oven dries almost everything

Temperature, airflow and time are fully adjustable, so the same CT-C oven runs vegetables today, herbs tomorrow and jerky next week – no product is too small a niche to justify.

Trolley loading saves hours every batch

Trays are stacked on wheeled trolleys: a whole 192-tray batch rolls in or out through the full-width double doors in minutes, not shelf by shelf.

Closed-loop circulation keeps energy bills low

60-70% of the heat stays in the loop instead of venting – running cost per kilogram of water is a fraction of open cabinet dryers.

Built to run for a decade

Full stainless contact parts, simple fan-and-radiator mechanics and front-access panels mean minimal maintenance and easy audit compliance (food-grade and pharma options).

Get a Custom Layout

Send Your Material Data – Get a Machine Layout & Price

What material are you drying, and at what initial moisture?
What hourly or per-batch capacity do you target?
Your target final moisture and preferred heating source
Your factory space and local power supply

Prefer email? Write to info@tondemachine.com or WhatsApp +86 185 0387 4173. Our engineers reply within one working day.

FAQ

Frequently Asked Questions

What is the difference between a double door oven and the single door model?

Both work the same way. The double door CT-C-II and larger models hold 2-8 trolleys (96-192 trays) with chambers served by shared fans, so throughput scales up; the single door oven (CT-C-0/CT-C-I class) holds 1-2 trolleys and suits pilot and small-batch work.

How much floor space and steam do I need?

A CT-C-II (96 trays) needs roughly 2.3×2.2 m plus trolley room, about 40 kg/h of steam at 0.02-0.8 MPa, or 30 kW of electric heating. Send us your boiler capacity and we confirm the matching model.

Will every tray dry at the same rate?

Yes. The axial fan forces air horizontally through a duct plenum and adjustable distribution plates equalize top-to-bottom airflow; uniformity is ±2°C once the plates are set – a one-time adjustment we show your operators.

Can it run on electricity only?

Yes. Electric versions use heating elements in the same air loop (up to 250°C). Dual steam+electric versions combine both: electric heat boosts temperature and lets you keep drying if the boiler stops.

Is biomass heating food-safe?

Yes – the biomass furnace is a heat exchanger: flue gas never enters the drying chamber, only clean hot air does. It is the lowest-cost heating option where wood chips or pellets are cheap.

How long is delivery and installation?

Standard models ship in 30-45 days. The oven arrives as pre-wired sections; installation is positioning, power/steam hookup and one-time air-plate adjustment – we support commissioning by video call.

What tray options are available?

Standard 460×640×45 mm food-grade trays in round-hole (best for granules) or flat mesh (best for slices and leaves). Special trays and drying nets are made to order.

What maintenance does it need?

Weekly: clean trays, trolley wheels and the chamber interior. Periodic: check fan bearings, door gaskets and heater/radiator condition. No refrigeration, no PLC programming skills required for daily operation.

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