Food Processing Drying Equipment & Solutions

Industrial food drying uses equipment such as infrared ovens, conveyor dryers, and custom process heating systems. Fannon Products' infrared drying systems use short-wave, medium-wave, and fast medium-wave infrared lamps to deliver precise, energy-efficient heat directly to the food surface, significantly reducing drying time compared to conventional convection ovens.

Infrared drying works by emitting radiant energy that is absorbed directly by the food product's surface, causing rapid moisture evaporation. Unlike convection heating, infrared energy does not need to heat surrounding air, resulting in faster cycle times, more uniform heating, reduced energy consumption, and improved product quality with precise process control.

Fannon Products' infrared systems are used across a range of food applications including baking, browning, dehydrating, and pasteurizing. These systems are suitable for snacks, baked goods, produce drying, and other food products where controlled, uniform heat application is critical to product quality and food safety standards.

Yes. Fannon Products designs, engineers, and manufactures fully custom infrared drying systems tailored to your specific food processing line, throughput requirements, product dimensions, and temperature profiles. Custom system configurations, reflector options, wattage ranges, and voltage options are all available to match your exact production needs.

Fannon Products offers infrared lamps and systems ranging from 250W to over 6,000W, with voltage options including 115V, 120V, 208V, 230V, 240V, 277V, 400V, 480V, and 600V. This broad range ensures compatibility with virtually any facility's power infrastructure and production-scale food processing requirements.

Infrared food drying systems from Fannon Products achieve up to 96% radiant efficiency, and models with the Goldenrod integral 24K gold reflector lamp save an additional 23.5% in energy costs compared to standard lamps. Faster process cycles and direct energy transfer to the product surface mean significantly lower overall energy consumption versus conventional convection drying ovens.