Hybrid drying cabinet MAK DRYER HYBRID 7–14

The MAK DRYER HYBRID is a versatile industrial drying cabinet that combines two technologies in a single system:

• Condensation drying with a heat pump – energy-saving dehydration at low temperatures with minimal heat loss and closed air circulation.
• Convective drying – an intense flow of hot air for accelerated moisture removal and increased drying performance.

By combining these methods, the hybrid dryer provides both energy efficiency and flexibility, making it suitable for a wide range of products. Learn more about hybrid drying technology used in modern food processing.

The hybrid system allows operators to use the dryer not only as a condensation unit, but also as a combined system with additional heating and forced air circulation (with two intensity settings) depending on the product. For example, delicate herbs and berries can be dried primarily in condensation mode at lower temperatures, while denser products such as meat, mushrooms, or root vegetables receive additional convection airflow for faster results.

In practice, the heat pump mode is best suited for delicate products that require gentle, low-temperature drying. For faster cycles, operators can select a combined mode, which uses short-term/additional reactive heating while the condensation mode is active. This drying option is used when maximum speed is required or when the additional heat temperatures are set relatively low.

This type of hybrid dryer combines the key advantages of each drying method, making it one of the fastest and most energy-efficient solutions available today. Unlike conventional dryers, which draw in ambient air (which can be humid depending on the weather) and then expel it slightly more saturated with moisture, the MAK DRYER HYBRID recirculates warm air within the chamber without losing thermal energy.

In standard convection dryers, the constant exchange with outside air not only results in dust and unwanted particles but also leads to significant heat loss and can create unpleasant odors in the production area. A hybrid dryer, by contrast, operates with a closed-loop heat pump. The pump effectively regulates temperature by removing moisture through condensation, meaning the only byproduct of the process is pure condensate.

Another important advantage is the system's ability to quickly raise the internal air temperature both at the beginning of the drying cycle, initiating evaporation much faster than with convection alone, and throughout the drying process. The hybrid system maintains a stable drying environment, keeping the product warm without overheating it, which is crucial for preserving color, flavor, and nutrients.

This drying system is particularly effective for producing:

• fruit and vegetable chips
• marshmallows and fruit rolls
• dried fish and dried meats
• herbs, tea leaves, spices
• nuts and seeds
• juices and gels, pharmaceutical products

The drying process preserves the natural color, flavor, and nutritional value of the product, preventing caramelization and unwanted changes.

Advantages:

• Hybrid efficiency – combining gentle condensation drying with a powerful convection airflow.
• Flexible operation – adjustable settings for different food types and humidity levels.
• Nutrient preservation – vitamins, minerals, and natural sugars remain intact.
• Energy efficiency – the condensation system recirculates heat, while convection accelerates drying.
• High drying capacity – standard drying area is 7 m², with the option to expand the drying area to 14 m².
• Durable construction – stainless steel body, shelves, and sealed cabinet doors with glass inserts.
• Ease of use – simple digital controls, condensate drainage, and easy maintenance.

The basic version of the unit includes a two-section cabinet with 22 shelves/trays. The stainless steel doors are equipped with sectional plexiglass inserts for visual monitoring of the drying process. The unit is equipped with Heat Pump technology, which works by passing moist air through a dedicated heat pump rather than exhausting it. The moisture condenses and is discharged from the unit as condensate through a hose at the lowest hydraulic point. The unit is also equipped with an additional heat source for warming the air, allowing the unit to combine convection and condensation drying. Heat loss is virtually eliminated, the forced air circulation effectively dries the product on both sides. The doors are equipped with a special seal and optional thermal insulation that fits tightly to the cabinet frame. Double locks on each section lock its position, minimizing heat loss even further. The unit is made out of food-grade stainless steel, including the shelves.

Options:

• Double-layer stainless steel body with thermal insulation
• Additional shelf set (+20 pcs.)
• Set of 2/1 GN trays for drying liquid and semi-liquid foods
• Teflon sieves for sticky food products or small items
• Digital food probe with temperature and humidity display
• Hooks for hanging meat and fish