A cocoa bean belt dryer is industrial continuous drying equipment that removes moisture from fermented cocoa beans before roasting and chocolate production. The machine featured on this page is Shuliy’s mesh belt dryer, a multi-layer conveyor system that moves cocoa beans through heated air zones on a stainless steel belt. Standard models process 60 to 600 kg/h, with custom configurations reaching 14,000 kg/h for large cocoa processing plants.
After fermentation, cocoa beans contain roughly 55–60% moisture. If they are not dried quickly to 6–8% moisture, mold grows, flavor quality drops, and entire batches can be lost. Sun drying takes 5–14 days and depends on weather. A cocoa bean dryer completes the process in 2–4 hours under fully controlled conditions, protecting the flavor compounds that determine the final chocolate quality.
Shuliy has manufactured drying equipment for over 20 years and exports to 30+ countries. Every cocoa bean drying line is backed by layout design, installation support, and a one-year warranty with lifetime technical service.
Technical Parameters of the Cocoa Bean Belt Dryer
| モデル | Belt Width | Drying Length | 層 | Capacity (kg/h) | 総電力（kW） |
|---|---|---|---|---|---|
| SL-1.2-8 | 1.2 m | 8 m | 4 | 60–160 | 11.4 |
| SL-1.6-10 | 1.6 m | 10 m | 5 | 95–250 | 13.6 |
| SL-2-10 | 2m | 10 m | 5 | 120–300 | 15.8 |
| SL-2-20 | 2m | 20 m | 10 | 240–600 | 36.8 |
Standard machines are 6–12 m long with 4–6 layers. Custom lengths up to 19 m and multi-unit lines are available for higher capacity.
Optional Configurations
| アイテム | Options |
|---|---|
| Heat source | Heat pump / Natural gas / Diesel / Coal / Biomass / Steam / Electric |
| Belt material | 304 stainless steel mesh |
| Control system | PLC touchscreen with temperature, humidity, belt speed control |
| Feeding | Manual hopper or automatic elevator |
| 電圧 | 220V / 380V / 415V / Custom |
Why Cocoa Processors Need a Belt Dryer?
Fermented cocoa beans are one of the most moisture-sensitive agricultural products. Within 24–48 hours after fermentation, the beans must start drying. Delays cause:
- Mold growth and off-flavors
- Bean discoloration and quality downgrades
- Rejection by cocoa buyers and chocolate makers
- Price penalties of 20–40% for poor-quality lots
Sun drying on bamboo mats is the traditional method, but it has serious problems:
- Weather dependence: Rain interrupts drying and causes mold.
- Contamination: Dust, insects, and animals contact the beans.
- Uneven drying: Some beans over-dry while others stay wet.
- Labor cost: Beans must be turned by hand several times per day.
A cocoa bean belt dryer solves all of these problems with enclosed, continuous, automatic drying.
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 Cocoa Bean Drying Temperature
| 段階 | 温度 | 期間 | 目標水分 |
|---|---|---|---|
| Pre-drying | 50–60°C | 40–60 min | 55% → 35% |
| Main drying | 60–65°C | 60–90 min | 35% → 15% |
| Final drying | 65–70°C | 30–60 min | 15% → 6–8% |
| Total cycle | — | 2–4時間 | — |
Temperatures above 75°C should be avoided for extended periods, as excessive heat damages cocoa flavor precursors and can cause case hardening, a hard surface that traps moisture inside.
ココア豆の推奨乾燥パラメータ
| アイテム | パラメータ範囲 | 説明 |
|---|---|---|
| 乾燥温度 | 50–120 °C | 低温で保護 ココアの香り |
| 乾燥時間 | 4–8時間 | 初期水分に応じて調整 |
| 熱源 | 電気、熱風、バイオマス | カスタマイズ可能 |
| 最終水分 | ≤7％ | 輸出基準を満たす |
| ベルト素材 | 304ステンレス鋼 | 食品グレード、耐腐食性 耐熱性 |
| メッシュサイズ | 3 mm | 豆の落下を防止し、 換気を確保 |
| 層 | 2–5層のオプション | さまざまな生産能力に対応可能 |
ソリューションの利点
Continuous Automatic Drying
24時間 nonstopで運転可能で、労働力を節約します。
Uniform Drying and Consistent Color
多層の熱風浸透により、内外の水分が均一に除去されます。
省エネルギー
熱風循環設計は従来の乾燥機と比較してエネルギー消費を30％以上削減します。
Hygienic and Safe
すべてのステンレス鋼接触面は食品グレードの基準を満たしています。
Intelligent Control System
自動温度と湿度制御により、各バッチの乾燥を一定に保ちます。
Customizable Production Line
工場の規模、生産量、エネルギー要件に応じて柔軟に設計可能です。
ココア豆乾燥生産ライン構成リスト
| 設備名 | 機能 |
|---|---|
| 発酵タンク / 発酵箱 | ココア豆を発酵させて望ましい風味を引き出す |
| 振動ふるい / 選別機 | 壊れた豆や不純物を除去 |
| 空気分離器 / ほこり除去器 | 軽い不純物やほこりを除去 |
| 供給コンベヤー | ココア豆を均一に乾燥ベルトに広げる |
| 多層連続ベルト乾燥機 | 段階的な温度制御と熱風循環を備えたコア乾燥装置 |
| 熱風炉 / 熱源システム | 熱風を供給して乾燥させる |
| 排気ファンシステム | 乾燥中に発生する水分を除去 |
| 冷却セクション / 冷却コンベヤー | 乾燥したココア豆を冷却 |
| 排出コンベヤー | 乾燥したココア豆を収集または梱包に移す |
| 水分計 | ココア豆の水分含有量を測定 |
| 梱包インターフェース / 収集システム | 梱包または保管システムに接続 |
| 電気制御システム | PLC集中制御による温度、ベルト速度、空気流量、乾燥時間 |
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.
Shuliyを選ぶ理由
- 20+ years of drying equipment manufacturing experience
- Exported to 30+ countries, including major cocoa regions
- Capacities from 60 kg/h to 14,000 kg/h
- Multiple heat sources: heat pump, gas, diesel, coal, biomass, steam
- Food-grade 304 stainless steel construction
- PLC automatic control with remote monitoring option
- 1-year warranty and lifetime technical support
- Free layout drawing and drying test service
Shuliyと提携
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.
乾燥品質を向上させ、エネルギー消費を削減し、標準化された生産を実現したい場合は、お問い合わせください。
Frequently Asked Questions
Can the dryer handle wet fermented beans directly?
Yes. The belt and chamber are designed for high initial moisture. We recommend a vibrating feeder to spread sticky beans evenly.
What heat source is cheapest for cocoa regions?
Biomass (cocoa pod husks, firewood) and natural gas are usually cheapest in West Africa and Southeast Asia. We can calculate running costs for your local fuel prices.
Does machine drying affect cocoa flavor compared with sun drying?
No. Controlled low-temperature drying preserves flavor precursors better than sun drying, which exposes beans to uncontrolled heat and contamination.
What is the delivery time?
Standard models ship in 15–25 days. Custom lines take 30–45 days.
Can one machine dry cocoa and coffee?
Yes. The same belt dryer handles both by adjusting the temperature curve and belt speed.
How do I verify final moisture?
We recommend an inline moisture meter or handheld meter at discharge. The PLC can also stop the cycle at a set time-based target.
What spare parts should I stock?
Mesh belt sections, drive bearings, heating elements or burner nozzles, and temperature sensors.
Get a Quote for Your Cocoa Bean Drying Machine
Whether you process 100 kg/h on a single farm or 10 tons/h in a commercial plant, Shuliy can configure the right cocoa bean drying machine for your capacity, fuel source, and quality target.
Contact us today for a free layout design, drying test report, and equipment quotation.
