Flender/Flender Gear Units/Helical speed reducers H3
er consists of an insulated chamber into which tray loads of prepared food are placed. fan pushes or pulls air

through heater and then either horizontally or vertically between the trays. By means of damper system, part of the air

may berecycled and part discharged to the atmosphere. Such dryers vary in size from very smallunits, containing one or few

trays, to very large units used singly or in groups with athroughput of fresh material up to 2,0 kg per

day. The material to be dried is placedin relatively thin layers (1 to 6 cm thick). Good control of drying conditions is possible. Among main disadvantages of these dryers are the large amount of manual work needed to operate the dryer and the relatively low intensity of the drying. However, wide vari-ety of materials can be dried in them. Because of its versatility, their use is widespread in the food industry. An example of modeling of this type of drying process is given inRef. 1. For relatively bigger production loads, kiln dryer is the solution. It consists of two-story building with slotted oor that separates the drying section (upper part of the building) from the air-heating section in the lower oor. The heated air is forced fromthe lower to the upper section through the oor and the bed of the product. Drying timesare quite long because of the relatively large thickness of the product layer and the lowair speed. At the end of drying cycle, dry product is removed and new batch of wetproduct is loaded. combination system that uses solar energy produces some reductionin gas, oil, or steam consumption. Bin-type nishing dryers are sometimes used for the nal drying and equilibration of some dried fruits and vegetables, although often with large modern conveyor dryersthey are no longer needed. They are essentially large vertical cylindrical bins with perfora-ted bottoms through which constant stream of warm air is blown (. 6 Grabowski et al. 3.2.2 Tunnel Dryers Tunnel dryers possess all advantages of t