In addition, pumpkin contains carotene and fiber.

Pumpkin is a seasonal product, but infrared drying solves this nuance and can provide a customer with any product all the year round.

You can dry the pumpkin in small slices, slices, or circles.

Infrared drying technology will evenly dry the product, sterelize it and enhance all the characteristic taste and flavor.

The uniqueness and value of infrared drying is that it retain all the useful vitamins and minerals of the product, which can be safely consumed all year round.

Dried pumpkin can be ground into powder and  used for culinary or cosmetic purposes. The powder also retains all the useful properties.

It contains a lot of zinc, choline, amino acids that increase brain activity, improve memory and eliminate overwork and nervous tension.

Pumpkin powder is rich in arginine, calcium and phosphorus, which affect the frequency of muscle contraction, helping to increase muscle growth.

Infrared drying technology extends the shelf life of dried pumpkin by protecting the product from harmful microorganisms and bacteria

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Dried fruits contain a unique betanin, whose alkaloid compounds accelerate the absorption of food and improve the functioning of the liver, increasing the viability of its cells. In addition, it helps reduce cholesterol and body fat. Our ancestors dried beets in the sun for 4 days, today cooks have achieved a faster result in the oven in 6-7 hours, and the infrared oven brings the result in 2-5 hours, depending on the thickness of the cut

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It contains a huge amount of beta-carotene, regulates carbohydrate metabolism, has anti-inflammatory, bactericidal, antipyretic effects.

Doctors recommend carrots for anemia, avitaminosis, low vision, gastrointestinal diseases, etc.

Carrots constantly used in gastronomy, raw or cooked, also widely used in cosmetology.

But how to extend shell life of this product and at the same time preserve all its useful vitamins and minerals?

The answer is: infrared drying technology.

Infrared drying equipment evenly removes moisture from carrots, retains all its useful properties, color, enhances the characteristic flavor  and taste.

IR rays completely sterelize carrots, extending their shelf life and protecting them from harmful bacteria and microorganisms.

Infrared technology for drying carrots is the maximum reduction time and confidence in the result.

Dried carrots can be used as a snack, added to soups, side dishes, pastries, salads, meat and fish, ground into carrot powder, which will serve you as an excellent homemade seasoning and also restore intestinal microflora and normalize digestion.

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Dishes with the addition of zucchini are essential in baby foods; highly recommended by pediatricians.

Fresh zucchini is stored for no more than 10 days, and by any kind of processing: marinating, canning, making jam, many useful properties are lost.

How to solve these 2 problems?

Answer: infrared drying technologie, which does not deform the shape of the product, preserves all the useful substances of the product, natural flavor and taste.

In addition, IR rays completely sterelize the product, thereby extending its shelf life.

Milk-ripe or well-ripened zucchini , without spots or any damage are best for drying in infra red drying oven.

Dry zucchini can be added all year round to soups, dressings, and various dishes as an additional ingredient. Its easy in preparation and do not need to be pre-soaked.

Dry zucchini is used to make flour for dietary pancakes can be prepared.

Squash flour is also used in cosmetology.

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Garlic is a good antioxidant and has antiseptic properties. It helps the digestion process, lowers cholesterol, prevents blood clots. The phytoncides contained in it have a detrimental effect on various bacteria, salmonella, staphylococci, as well as diphtheria and E. coli.

Dried garlic helps in the fight against viral diseases, has an antibacterial effect, prevents cardiovascular diseases, improves immunity, and reduces the risk of stroke and heart attack.

Drying garlic in a dry oven.

For drying, it is advisable to choose garlic of bitter varieties – Creole and Silver, since these varieties do not lose taste and flavor after drying process.

How to dry garlic?

Before drying, peel the garlic cloves from the husk, cut into slices and put on a tray. We send the finished trays to the drying oven. Infrared drying technology will allow to get the highest quality product, while maintaining the perfect color, taste, flavor, nutrients. In comparison with other drying methods, infrared technology will significantly reduce the time interval from the start of drying the raw product to the finished condition of product and reduce financial costs.

The output of the finished product will be 25-30%.Drying zucchini

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In addition to spicy taste qualities, dried dill has essential oils, vitamins B, A, C, E, K, PP, a source of iron, manganese, phosphorus, zinc, calcium, which are indispensable for the human body.

The flavor of dried dill is well expressed.

How to dry dill?

Prepare the dill, rinse and drain, it is advisable to separate the leaves and stems, as the stem is thicker and will take longer to dry. Next, lay out in an even layer on a tray and put in an infrared drying oven.

The output of the finished product will be 10-12%.

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This technology preserves as much as possible of all the useful vitamins and trace elements of the product, increases the bright flavor and sweet taste already inherent in tomatoes.

Drying tomatoes in an infrared oven.

Tomatoes with a thick skin, a large amount of pulp and a minimum water content are best for drying.

Due to the fact that in our drying equipment infrared emitters are evenly distributed around the perimeter of the entire oven, tomatoes prepared and laid out on trays are dried evenly.

How to dry tomatoes in drying?

By setting the temperature and drying speed, you can get tomatoes of different levels of dryness (fully dried, or partially dried).

Infra-red rays, penetrating through the tomatoes, dry it and at the same time sterilize it. Sterilization of the product destroys  bacteria and harmful microorganisms, thereby increasing its shelf life.

Dried or sun-dried tomato is the most versatile and favorite ingredient of home cooks, gourmet restaurants, as well as large gastronomic industries.

And, in addition, dried or sun-dried tomatoes are a delicious and independent snack.

How to dry tomatoes in an electric dryer?

Wipe and cut already washed tomatoes (quarters / halves).

Place cut side up on a drying rack and season with salt.

Drying temperature 65°C.

Drying time of tomatoes 6-10 hours.

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Paprika (dried pepper) has a beneficial effect on the functioning of the gastrointestinal tract and is useful for people with indigestion. The product is indicated for flatulence, spasms, gastric colic, accumulation of gases in the intestines. Sweet pepper improves digestion and accelerates the absorption of nutrients.

How to dry peppers in a drying oven?

Infrared technology removes moisture from pepper as quickly and gently as possible without touching the rich complex of its vitamins and trace elements. It remains the same bright color, rich flavor and bittersweet taste. True, drying makes these indicators even more expressive.

If you need to dry peppers in large volumes, choose industrial drying equipment.

IR rays completely sterilize the product, thereby extending its shelf life. Dried peppers pair perfectly with other vegetables, meat, poultry and fish. It is put in vegetable stew, gravy, stew, baked meat.

How to dry bittersweet peppers?

Before drying the peppers, wash the fruits and remove moisture with a paper towel. Make sure that the peppers are not damaged or rotten – these are the basic requirements for processing the product before drying

Next, cut off the top and clean the core with a knife, removing the seeds.

You can cut at your discretion:

– rings

– semirings

– straws

– pieces

Straws are considered the most convenient and suitable for drying.

How to dry hot peppers?

Put chopped peppers on a tray at a minimum distance from each other. IMPORTANT! Inside up.

The temperature should be set to 55-60°.

Swap trays for even drying.

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Dried onion rings or cubes by infrared technology retain and enhance their taste, loose unpleasant bitterness, acquiring a pleasant spicy sweetish aftertaste, and become a fragrant seasoning. Since products dried in infrared drying equipment recover 85-90% of their physical and chemical properties during recovery, dried onions can be used in frying, stewing, boiling, seasoning salads and other dishes.

Also, the finished dried onion mass can be used in the form of a powder.

Any fleshy varieties that have a pronounced flavor and taste are suitable for drying onions.

While preparing onions for drying, we pick up hard, not spoiled onions, peel, cut into rings or cubes. We spread it on a tray and put it in an infrared drying oven. Ready-cooled onions will be fragile.

On infrared drying equipment, you can dry any kind of product to a minimum moisture content for further processing it into powder, while you retain the perfect color, pronounced taste and flavour, all useful substances and vitamins, save drying time and reduce financial costs.

The output of the finished product is 12-18%.

How to dry green onions?

First of all, you need to sort out the onion (remove the spoiled one and check the insects).

Rinse thoroughly and dry with paper towels.

Cut into medium sized rounds.

Place on dryer trays.

Set 60 – 70 °.

Drying in a drying oven takes about 3 hours.

How to properly dry onions?

Spread the chopped onions on the trays.

Turn on the device at 60 degrees.

Wait for about 7 hours.

For drying onions in large volumes, we recommend IR drying equipment.

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