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
| Model | Belt Width | Drying Length | Lapisan | Capacity (kg/h) | Jumlah Kuasa (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 | 2 m | 10 m | 5 | 120–300 | 15.8 |
| SL-2-20 | 2 m | 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
| Barangan | 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 |
| Voltase | 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
| Peringkat | Suhu | Tempoh | Kelembapan Sasaran |
|---|---|---|---|
| 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 jam | — |
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.
Parameter Pengeringan yang Disyorkan untuk Kacang Koko
| Barangan | Julat Parameter | Huraian |
|---|---|---|
| Suhu Pengeringan | 50–120 °C | Suhu rendah melindungi aroma koko |
| Masa Pengeringan | 4–8 jam | Disesuaikan mengikut kelembapan awal |
| Sumber Panas | Elektrik, Udara Panas, Biomassa | Boleh Disesuaikan |
| Kelembapan Akhir | ≤7% | Memenuhi piawaian eksport |
| Bahan Sabuk | Keluli Tahan Karat 304 | Gred makanan, tahan karat dan tahan panas |
| Saiz Jaring | 3 mm | Menghalang kacang daripada jatuh, memastikan pengudaraan |
| Lapisan | 2–5 lapisan pilihan | Boleh memenuhi kapasiti pengeluaran yang berbeza |
Kelebihan Penyelesaian
Continuous Automatic Drying
Boleh beroperasi 24 jam tanpa henti, menjimatkan tenaga kerja.
Uniform Drying and Consistent Color
Penembusan udara panas berbilang lapisan memastikan pengeringan yang sekata di dalam dan luar kacang.
Penjimatan Tenaga
Reka bentuk peredaran udara panas mengurangkan penggunaan tenaga lebih daripada 30% berbanding pengering tradisional.
Hygienic and Safe
Semua permukaan sentuhan keluli tahan karat memenuhi piawaian gred makanan.
Intelligent Control System
Pengawalan suhu dan kelembapan automatik memastikan pengeringan yang konsisten untuk setiap kumpulan.
Customizable Production Line
Ia boleh direka secara fleksibel mengikut saiz kilang, output, dan keperluan tenaga.
Senarai Konfigurasi Barisan Pengeringan Kacang Koko
| Nama Peralatan | Fungsi |
|---|---|
| Tangki Fermentasi / Kotak Fermentasi | Fermentasi kacang koko untuk mengembangkan rasa yang diingini |
| Ayak Bergetar / Mesin Penapis | Keluarkan kacang yang pecah dan kekotoran |
| Pemisah Udara / Pembuang Debu | Keluarkan kekotoran ringan dan debu |
| Konveyor Pemberian | Sebarkan kacang koko secara sekata di atas sabuk pengeringan |
| Pengering Sabuk Berterusan Berbilang Lapisan | Peralatan pengeringan teras dengan kawalan suhu berperingkat dan peredaran udara panas |
| Dandang Udara Panas / Sistem Sumber Panas | Memberi udara panas untuk pengeringan |
| Sistem Kipas Ekzos | Keluarkan kelembapan yang dihasilkan semasa pengeringan |
| Bahagian Penyejukan / Konveyor Penyejukan | Sejukkan kacang koko yang telah dikeringkan |
| Konveyor Pembuangan | Pindahkan kacang koko yang telah dikeringkan ke pengumpulan atau pembungkusan |
| Meter Kelembapan | Ukur kandungan kelembapan kacang koko |
| Antaramuka Pembungkusan / Sistem Pengumpulan | Sambungkan ke sistem pembungkusan atau penyimpanan |
| Sistem Kawalan Elektrik | Kawalan pusat PLC untuk suhu, kelajuan sabuk, aliran udara, dan masa pengeringan |
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.
Mengapa Memilih Shuliy?
- 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
Berkongsi dengan 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.
Jika anda ingin meningkatkan kualiti pengeringan, mengurangkan penggunaan tenaga, dan mencapai pengeluaran yang standard, hubungi kami untuk penyelesaian yang disesuaikan.
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.
