Bigtem offers two distinct, purpose-built systems for fruit and vegetable moisture management:

Dewatering — rapid surface water removal for fresh-cut and ready-to-eat products. Dehydrating — controlled full moisture reduction for shelf-stable dried fruits, vegetables, and snacks.

Both integrate seamlessly into your washing, cutting, and packaging lines. Capacities range from 500 kg/h to 5 t/h. US-based support via VegTech Systems in Alpharetta, GA ensures fast engineering, installation, and service tailored to North American processors.

1. Dewatering Systems – Surface Moisture Removal for Fresh Products

Dewatering removes excess surface water after washing — without cooking or significantly changing the product. This is essential for spinach, lettuce, salad mixes, fresh herbs, broccoli florets, cauliflower, carrots, and other fresh-cut vegetables destined for retail bags, foodservice, or IQF.

Key Equipment & Process

• Vibratory Shakers / Dewatering Conveyors: Gentle vibration drains free water while maintaining product integrity.
• Air Knife Systems: High-velocity air jets blow off remaining moisture from all surfaces.
• Centrifugal or Spin Dryers (optional): For higher-speed applications.
• Typical Results: Product exits with minimal surface moisture, ready for packaging or freezing — reducing spoilage, extending shelf life, and preventing clumping or ice crystal formation in IQF lines.

Benefits:

• Improves packaging appearance and weight accuracy.
• Reduces microbial growth risk.
• Low energy use and gentle on delicate leaves.
• Easy to clean, sanitary stainless steel design.

Ideal For: Fresh-cut processors, salad packers, and IQF vegetable lines.

2. Dehydrating Systems – Full Moisture Removal for Dried Products

Dehydrating uses controlled hot air to reduce internal moisture content to 5–15%, creating stable, shelf-stable products. Perfect for onions, garlic, peppers, carrots, broccoli, dill, apricots, figs, raisins, tomatoes, herbs, and more.

Key Equipment & Process

• Continuous Belt Dryers or Tray Tunnel Dryers: Hot air (40–120°C) circulates evenly across product layers with adjustable speed and zoning.
• Process Flow: Washing → cutting/slicing → uniform feeding onto belt → controlled drying → cooling → inspection/packaging.
• Precise Control: Temperature, airflow, and residence time ensure even drying without scorching or case hardening.

Benefits:

• Retains natural color, flavor, and nutrients for premium dried ingredients.
• Extends shelf life dramatically (months to years) without refrigeration.
• Energy-efficient recirculation and insulation lower operating costs.
• Scalable and flexible for seasonal or mixed products.

Ideal For: Snack producers, dried fruit/vegetable packers, spice/herb processors, and ingredient manufacturers.