The most cost-effective method for the conservation of fruits, specially apples, apricots, plums and grapes is to desecate the water in the fruit, thus allowing for a long market life.

Dryed fruits contain about  20% water, 3% protein, 70 to 5% assimilable glucids and 3 to 5% fiber. Therefore they are energetic and mineral-rich foods, and an excellent source of A and C vitamins.

The Layma^® dryers guarantee an excellent result since evaporation can be adjusted through the oven temperature or the processing time.

Layma^® dryers guarantee an excellent result since evaporation can be adjusted through the oven temperature or the processing time.

The working temperatures, between 113ºF and 158ºF, are dependent on the product.

Artificial drying can take as much as 10 hours, while natural drying needs 6 days at least.

The dryer is built with the appropiate size for the estimated production volume, it is properly isolated and has an indirect hot air generator at one end, with a monobloc-type burner able to use both liquid and gaseous fuels.

Using two ventilated channels on both sides of the combustion chamber the air is heated and recirculated through the dryer, and then reintroduced through the basement to reheat the drying area. This indirect air heating system allows for two independent exhaust pipes to evacuate smoke and vapour using natural draft or equipped with a venturi forced extraction system.