Vacuum dry technology
Bucher Merk is your reliable partner for innovative vacuum drying technology, specialised in the gentle drying of heat-sensitive liquids and pastes.
Vacuum drying technology for gentle drying of sensitive foods
Welcome to Bucher Merk, your expert for vacuum drying technology! With many years of experience in drying technology, we offer customised solutions such as vacuum drying ovens, continuous vacuum belt dryers and complete drying lines. We are specialised in the gentle drying of heat-sensitive, sticky and hydroscopic liquids and pastes with viscosities of up to 500,000 mPas.
The vacuum drying process is particularly effective for temperature-sensitive materials, as it works at low temperatures and significantly reduces drying times compared to atmospheric drying. By reducing the vapor pressure, we can optimally control the boiling temperature of the liquid to be evaporated. Our vacuum belt dryers and drying ovens guarantee high-quality drying of vacuum-dried and freeze-dried foods. Let us work together to develop the ideal drying process for your products!
The vacuum drying process is particularly effective for temperature-sensitive materials, as it works at low temperatures and significantly reduces drying times compared to atmospheric drying. By reducing the vapor pressure, we can optimally control the boiling temperature of the liquid to be evaporated. Our vacuum belt dryers and drying ovens guarantee high-quality drying of vacuum-dried and freeze-dried foods. Let us work together to develop the ideal drying process for your products!
- Malt beverages
- Fruit powder
- Vegetable powders
- Reaction flavors
- spices
- plant extracts
Do you have any questions about vacuum drying technology?
Make a request
Vacuum drying ovens for efficient drying processes
The Bucher Merk DryBand vacuum belt dryer offers continuous, gentle drying for sticky, highly viscous and hygroscopic products. The complete avoidance of oxidation and the low energy consumption mean that taste and nutrients remain virtually unchanged. Ideal for clean label production, this process enables processing without or with greatly reduced carriers. Fully automatic process control and a hygienic design guarantee efficient and clean production.
The DryBand can be used for a wide range of applications: it is ideal for drying malt-cocoa beverages, malt extracts, reaction flavors and HVPs (hydrolysed vegetable proteins). Plant extracts, fruit and vegetable concentrates as well as pharmaceutical products and food supplements such as infant formula also benefit from this technology. Thanks to customised, high-performance systems, we can optimally meet specific customer requirements.
The operation of the vacuum belt dryer is well thought out: liquid products are evenly distributed on conveyor belts and fed through the dryer. Contact heating plates provide heat, divided into several heating zones, while optional patented radiant heating plates accelerate the drying process. After the drying process, the product is cooled and crumbled before being cut by a guillotine and collected in an intermediate container. A reliable vacuum system ensures optimum conditions throughout the drying process.
The DryBand can be used for a wide range of applications: it is ideal for drying malt-cocoa beverages, malt extracts, reaction flavors and HVPs (hydrolysed vegetable proteins). Plant extracts, fruit and vegetable concentrates as well as pharmaceutical products and food supplements such as infant formula also benefit from this technology. Thanks to customised, high-performance systems, we can optimally meet specific customer requirements.
The operation of the vacuum belt dryer is well thought out: liquid products are evenly distributed on conveyor belts and fed through the dryer. Contact heating plates provide heat, divided into several heating zones, while optional patented radiant heating plates accelerate the drying process. After the drying process, the product is cooled and crumbled before being cut by a guillotine and collected in an intermediate container. A reliable vacuum system ensures optimum conditions throughout the drying process.
Our vacuum drying technology machines and systems
DryBand
The Bucher Merk DryBand vacuum belt dryer is ideal for the continuous drying of sticky, highly viscous or heat-sensitive products such as malt and juice concentrates under vacuum.
Bucher Merk DryCab
Designed specifically for drying and processing heat-sensitive products in the food and pharmaceutical industries, the Bucher Merk DryCab vacuum drying oven uses a vacuum system that enables low product temperatures to ensure maximum product quality, efficiently utilizing rectangular, horizontally arranged heating plates for the batch-by-batch drying process.
Bucher Zeodration
The Bucher Merk Zeodration System uses zeolite reactors to adsorb water or solvents, with the zeolite's 4 angstrom pores selectively retaining water molecules to minimise the loss of volatile molecules and preserve flavors; when combined with vacuum dryers, better product quality is achieved than with freeze dryers, while cyclic regeneration of the zeolites maintains their adsorption capacity and existing plants can be upgraded with this system.
Customized drying solutions for heat-sensitive and highly viscous products - your experts for vacuum drying systems
Malt beverages
Breakfast drinks and dried malt extract (DME) are produced efficiently with our high-performance vacuum dryers, which are specially tailored to your individual requirements.
Fruit powder
Our systems enable the gentle drying of fruit juice concentrates with no or minimal carriers (clean label), whereby citrus fruits, berries and other fruits are processed at low temperatures to preserve the maximum amount of flavor, color and nutrients.
Vegetable powder
Our systems enable the gentle drying of vegetables such as celery, onions, carrots and beet at low temperatures, preserving high-quality, concentrated ingredients with minimal or no carriers (clean label), while retaining flavor, color and nutrients in the best possible way.
Broths
Thanks to low temperatures and precisely controlled drying processes, bone broths, stocks and meat extracts retain their full flavor profile in dried form without any significant loss of flavor.
Reaction flavors
Hydrolysed vegetable proteins, yeast extracts and process flavours are optimally dried on our vacuum belt dryers, resulting in excellent flavour profiles and water-soluble, high-quality powders in an economical process.
Spices
Flavor mixes for instant soups retain their flavors through controlled drying, which are additionally intensified by the Maillard reaction thanks to our patented radiant heating.
Plant extracts
Herbal extracts from various plants are gently dried under vacuum and at low temperatures in order to achieve optimum product quality.
For questions about
Vacuum dry technology
Just send us a short message and we will be happy to answer your questions about our products by phone or e-mail.
Make a request
Frequently asked questions on the topic:
Vacuum dry technology
