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
| 模型 | Belt Width | Drying Length | 层数 | Capacity (kg/h) | 总功率（千瓦） |
|---|---|---|---|---|---|
| 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米 | 10 m | 5 | 120–300 | 15.8 |
| SL-2-20 | 2米 | 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
| 物品 | 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 |
| 电压 | 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
| 阶段 | 温度 | 持续时间 | 目标水分 |
|---|---|---|---|
| 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小时 | — |
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.
可可豆的推荐干燥参数
| 物品 | 参数范围 | 说明 |
|---|---|---|
| 干燥温度 | 50–120 °C | 低温保护 可可香气 |
| 干燥时间 | 4–8小时 | 根据初始湿度调整 |
| 热源 | 电、热空气、生物质 | 可定制 |
| 最终湿度 | ≤7% | 符合出口标准 |
| 带材 | 304不锈钢 | 食品级，耐腐蚀和 耐热 |
| 网孔大小 | 3 mm | 防止豆子掉落， 确保通风 |
| 层数 | 可选2–5层 | 可以满足不同的生产能力 |
解决方案的优点
Continuous Automatic Drying
可以24小时不间断运行，节省劳动力。
Uniform Drying and Consistent Color
多层热空气渗透确保豆子内部和外部均匀脱水。
节能
热空气循环设计使能耗比传统干燥机降低超过30%。
卫生安全
所有不锈钢接触表面均符合食品级标准。
Intelligent Control System
自动温湿度控制确保每批干燥一致。
Customizable Production Line
可以根据工厂规模、产量和能源要求灵活设计。
可可豆干燥生产线配置清单
| 设备名称 | 功能 |
|---|---|
| 发酵罐 / 发酵箱 | 发酵可可豆以发展所需的风味 |
| 振动筛 / 筛选机 | 去除破损的豆子和杂质 |
| 空气分离器 / 除尘器 | 去除轻微杂质和灰尘 |
| 喂料输送机 | 将可可豆均匀铺在干燥带上 |
| 多层连续带式干燥机 | 核心干燥设备具有分级温控和热空气循环 |
| 热风炉 / 热源系统 | 提供热空气进行干燥 |
| 排气风扇系统 | 去除干燥过程中产生的水分 |
| 冷却部分 / 冷却输送机 | 冷却干燥的可可豆 |
| 排出输送机 | 将干燥的可可豆转移到收集或包装处 |
| 湿度计 | 测量可可豆的水分含量 |
| 包装接口 / 收集系统 | 连接到包装或存储系统 |
| 电气控制系统 | PLC集中控制温度、带速、气流和干燥时间 |
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.
为什么选择 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
与Shuliy合作
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.
如果您想提高干燥质量，降低能耗，并实现标准化生产，请联系我们以获取定制解决方案。
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.
