Shuliy’s automatic cocoa bean belt dryer can dry fresh cocoa beans efficiently. It provides high-efficiency, uniform, and continuous drying, suitable for medium to large cocoa processing plants and export-oriented businesses.
Drying is a crucial step in cocoa processing. Freshly fermented cocoa beans usually have a moisture content of 55%–60%, which must be reduced below 7% to meet the requirements for shelling, grinding, and storage. Traditional sun drying is greatly affected by weather and can cause mold, uneven drying, and unstable quality.
Working Principle
Cocoa beans are evenly spread on the stainless steel mesh belt by the feeder of the cocoa bean belt dryer. As the belt slowly moves into the drying chamber, hot air passes through the beans from top to bottom or bottom to top, quickly removing moisture. The humid air is expelled by an exhaust fan, allowing continuous circulation drying.
The drying temperature can be controlled (50–120 °C), and the airflow and belt speed can be adjusted based on the beans’ moisture, variety, and drying requirements, ensuring every bean is heated evenly.
How to Dry Cocoa Beans with a Mesh Belt Dryer？
1. Raw Material Preparation
After fermentation, cocoa beans need to be screened and cleaned to remove moldy beans, husks, and other impurities. Then spread the beans evenly on the stainless steel mesh belt. A layer thickness of 2–6 cm is recommended to ensure hot air can fully penetrate the bean layer.
2. Preheating Stage (50–70 °C)
Slowly heat the beans at a low temperature to gradually evaporate surface moisture. This prevents the surface from drying too quickly and forming a hard shell, which can affect further dehydration.
3. Main Drying Stage (80–100 °C)
Hot air passes through the mesh belt from top to bottom or in a circulating manner, accelerating moisture diffusion and evaporation inside the beans. This stage is key to rapidly reducing the beans’ moisture content.
4. Equalizing Drying Stage (60–70 °C)
Lower the temperature to allow internal and external moisture to balance, ensuring even drying and consistent color.
5. Cooling and Discharge
After drying, beans enter the cooling section or cool naturally. Once the temperature drops below 40 °C, the beans are discharged. Cooled beans can go directly to packaging or storage.
6. Testing and Storage
Check moisture content with a moisture meter, keeping it below 7%. After cooling to room temperature, store the dried cocoa beans in sealed containers to prevent moisture absorption or rewetting.
Recommended Drying Parameters for Cocoa Beans
| Item | Parameter Range | Description |
|---|---|---|
| Drying Temperature | 50–120 °C | Low temperature protects cocoa aroma |
| Drying Time | 4–8 hours | Adjusted according to initial moisture |
| Heat Source | Electric, Hot Air, Biomass | Customizable |
| Final Moisture | ≤7% | Meets export standards |
| Belt Material | 304 Stainless Steel | Food-grade, corrosion and heat resistant |
| Mesh Size | 3 mm | Prevents beans from falling, ensures ventilation |
| Layers | 2–5 layers optional | Can meet different production capacities |
Advantages of the Solution
Continuous Automatic Drying
Can operate 24 hours nonstop, saving labor.
Uniform Drying and Consistent Color
Multi-layer hot air penetration ensures even dehydration inside and outside the beans.
Energy Efficient
Hot air circulation design reduces energy consumption by over 30% compared to traditional dryers.
Hygienic and Safe
All stainless steel contact surfaces meet food-grade standards.
Intelligent Control System
Automatic temperature and humidity control ensure consistent drying for each batch.
Customizable Production Line
It can be flexibly designed according to factory size, output, and energy requirements.
Cocoa Bean Drying Production Line Configuration List
| Equipment Name | Function |
|---|---|
| Fermentation Tank / Fermentation Box | Ferment cocoa beans to develop desired flavor |
| Vibrating Sieve / Screening Machine | Remove broken beans and impurities |
| Air Separator / Dust Remover | Remove light impurities and dust |
| Feeding Conveyor | Evenly spread cocoa beans onto the drying belt |
| Multi-layer Continuous Belt Dryer | Core drying equipment with staged temperature control and hot air circulation |
| Hot Air Furnace / Heat Source System | Provide hot air for drying |
| Exhaust Fan System | Remove moisture generated during drying |
| Cooling Section / Cooling Conveyor | Cool the dried cocoa beans |
| Discharge Conveyor | Transfer dried cocoa beans to collection or packaging |
| Moisture Meter | Measure the moisture content of cocoa beans |
| Packaging Interface / Collection System | Connect to packaging or storage system |
| Electrical Control System | PLC centralized control for temperature, belt speed, airflow, and drying time |
Notes: The above standard list is for reference only. The specific configuration should be adjusted according to the customer’s production plan. If you have any requirements, please contact our staff via the pop-up window or WhatsApp.
Partner with Shuliy
Shuliy’s cocoa bean belt drying machine, with its energy-saving, efficient, automated, and food-grade hygienic design, has become the ideal choice for many cocoa processing companies.
If you want to improve drying quality, reduce energy consumption, and achieve standardized production, contact us for a customized solution.
