There are a few differences between the commercial and industrial units. Usually it is context specific as to which machines are better suited to a particular business.
· The industrial units run off of 3-phase power while our commercial units are single phase.
· The industrial units reach 150C in our standard models (we can customize them to go higher than this), while the commercial units reach 90C.
· The timer on the industrial units runs for 9999 hours compared to 99 hours on the commercial
· The industrial units are fully insulated (better efficiency and heat retention). This translates to approximately 10-15% faster dry times.
· There is better airflow in the industrial units and more even drying.
· There is an exhaust valve on top of the industrial units which can be manually adjusted. This is helpful in the beginning as closing the valve will bring the chamber up to temperature quickly. It is also great for allowing the hot air to escape/cooling the machine down at the end of a cycle. Lastly it is good for customers with smelly food products, because ventilation ductwork can be attached to the valve and the smell can be expelled outside of your premises.
· The industrial units can be customized (temperature can be increased, humidity sensors added, optional exhaust fans, trays and trolleys can be customized to fit more product.
There are some advantages to buying multiple commercial units including:
· Price
· Manoeuvrability
· Ability to isolate different products and recipes in separate machines thereby avoiding cross contamination
· Ability to stagger production. By having dehydration cycles finish at different times it is possible to reduce labour costs and makes batch sizes smaller and easier to prepare.
