<p>Heating and drying equipment in food processing facilities is used to remove moisture from containers, packaging materials, and production surfaces as part of the cleaning and sanitation process. These systems prevent bacterial growth, corrosion, and label adhesion failure that can result from residual moisture on bottles, cans, crates, and other packaging after washing. They are typically positioned inline following washing and rinsing stations and are a critical part of hygienic production line design.</p>

<h2>Heating & Drying Brands</h2>

<ul>

<li>Meiko</li>

<li>Stork</li>

<li>Heraeus Noblelight</li>

<li>Adphos</li>

<li>Karcher</li>

<li>Nilfisk</li>

<li>Electrolux Professional</li>

<li>Miele Professional</li>

</ul>

<h2>Heating & Drying Product Types</h2>

<p>Heating and drying equipment for sanitation applications is available in several formats depending on the substrate being dried, the production line speed, and the energy source available. Understanding the differences between system types helps buyers select equipment appropriate to their specific facility and product format requirements.</p>

<h3>Hot Air Drying Tunnels</h3>

<p>Hot air drying tunnels use recirculated heated air directed at the product surface as it passes through on a conveyor. They are a widely used solution for bottle, can, and container drying after washing and are available in standard lengths to suit different line speeds and moisture loads.</p>

<h3>Infrared Drying Systems</h3>

<p>Infrared drying systems emit radiant heat that penetrates the surface layer of moisture and evaporates it rapidly. They offer faster drying at lower air temperatures than conventional hot air systems and are used where space is limited or where drying time needs to be minimised without excessive heat exposure to the container or label.</p>

<h3>Industrial Heated Washers</h3>

<p>High-temperature industrial washers combine the washing and sanitising functions with thermal drying in a single unit. They are used in commercial kitchen, dairy, and food production environments for trays, crates, and utensils, and the drying cycle is an integral part of the machine sanitation process.</p>

<h3>Air Knife Drying Systems</h3>

<p>Air knife systems use high-velocity jets of air to blow moisture from container surfaces. They can operate at ambient or heated temperatures and are often used in combination with hot air tunnels to remove the bulk of surface water before the thermal drying stage.</p>

<h3>Steam Sanitising Systems</h3>

<p>Steam systems apply saturated steam directly to surfaces, equipment, or containers to sanitise and simultaneously dry through the heat of the steam itself. They are used in food production environments where chemical sanitisers are not desirable and where the high temperature of steam provides the required microbial kill.</p>

<h2>Heating & Drying Applications and Uses</h2>

<p>Heating and drying systems are deployed in a range of food production contexts where moisture control after cleaning is critical to hygiene, product quality, and packaging performance.</p>

<h3>Bottle and Can Drying on Beverage Lines</h3>

<p>After rinsing, bottles and cans must be dried before labelling to ensure label adhesion and prevent moisture trapping under the label. Inline hot air and air knife drying systems are standard on beverage bottling lines and must keep pace with the line speed to avoid becoming a throughput bottleneck.</p>

<h3>Crate and Tray Washing Operations</h3>

<p>Returnable crates and trays used in fresh produce, dairy, and bakery distribution must be washed, sanitised, and dried before reuse. Industrial heated washers with integral drying cycles are standard equipment in crate washing facilities, reducing manual handling and ensuring consistent sanitation outcomes.</p>

<h3>Packaging Material Preparation</h3>

<p>Some packaging formats such as glass jars, metal closures, and aluminium trays require drying before filling to prevent moisture contamination of the product. Inline drying systems handle this step automatically within the packaging line, ensuring that the container interior is free of residual water prior to product contact.</p>

<h3>Food Processing Surface Sanitation</h3>

<p>Steam and hot air systems are used to sanitise production surfaces, conveyor belts, and equipment between production runs. The combination of heat and moisture removal supports microbial control and is an established approach in facilities where chemical sanitisers must be avoided for regulatory or product integrity reasons.</p>

<h2>Frequently Asked Questions</h2>

<h3>What drying system is best for inline bottle or can drying?</h3>

<p>Hot air drying tunnels and air knife systems are the most common solutions for inline bottle and can drying. Air knives remove bulk surface water quickly at low energy cost, while hot air tunnels complete the drying process to the required level. The two are often used in combination depending on line speed and moisture load requirements.</p>

<h3>How do I size a drying system for my production line?</h3>

<p>Sizing is based on line speed, container surface area, the volume of residual water after washing, and the final moisture specification required before labelling or filling. Consult with equipment suppliers to model drying requirements based on your specific product, container format, and throughput, and review technical data on the drying capacity of any system under consideration.</p>

<h3>What are the energy considerations for industrial drying equipment?</h3>

<p>Hot air and infrared drying systems consume significant energy, particularly in high-throughput applications. Evaluate the energy input per unit processed and consider systems with heat recovery or insulated tunnel designs that minimise heat loss. Infrared systems generally offer faster drying at lower ambient temperatures than conventional hot air, which can reduce overall energy demand in some applications.</p>

<h3>What maintenance is required for drying tunnels?</h3>

<p>Regular maintenance includes cleaning air distribution nozzles and filters to prevent blockage and maintain airflow consistency, inspection of heating elements or burners, belt or conveyor system checks, and calibration of temperature control systems. Establish a routine maintenance schedule based on production hours and the manufacturer guidance for the specific equipment.</p>

<h3>How can I find heating and drying equipment on Machinery Masters?</h3>

<p>Machinery Masters lists new and used industrial heating and drying systems from verified sellers worldwide. Browse available listings by system type and specification, and contact sellers directly for technical documentation, confirmation of suitability for your application, and details of equipment condition and availability.</p>