Garlic Dryer

This garlic dryer allows for the drying and curing of garlic, onions, and winter squash in optimal conditions for long-term preservation. A flow of heated air is blown by positive pressure fans at the bottom of containers and travels upwards through the mass of the product to thoroughly dry it. The vegetables should be placed in bulk in:

• Ventilated harvest crates wrapped in plastic for better airtightness around the containers.
• Bottom-ventilated bins.

This system forces warmed air through the vegetable mass for drying/curing at a chosen temperature (up to 40 degrees Celsius). The higher drying temperature can help control most storage pathogens, allowing for long-term conservation. Most fungal diseases that have started in the field can be controlled by this drying process. Thorough drying allows very long-term storage of:

• Garlic (quick heat drying of garlic makes the outer layer very easy to detach by itself, allowing for great time savings in the conditioning operation).
• Onions (ensures optimal drying of the neck).
• Winter squashes (optimal skin curing).

According to the normal harvest calendar in a diversified farm, the system can be used successively to cure garlic, onions, and winter squash. The system can also be set to leave the squash in place for long-term storage.

Capacity of the system:

It’s always better to load the drying containers progressively, as it dries; more air can flow through the vegetable mass. The blower that we provide can force air through a mass of up to:

• 30,000 heads of garlic (without leaves: they should be mowed before harvest).
• 20,000 pounds of onions with leaves partially dried in the field.
• 50,000 pounds of squash.

Specifications:

• Squirrel cage fan (3hp motor, 240 V, and 3000 CFM airflow).
• Heating element (18 kW, 240 V, temperature up to 40°C).

This is a ready-to-use system that only requires installation by an electrician.

Other customized designs available on demand.