Introduction

Dehydrated onion flakes are widely used in soups, sauces, instant foods, and seasoning blends. To produce high-quality onion products, food processors rely on industrial drying systems that provide precise temperature control and stable drying conditions.

Industrial onion drying ensures:

• long shelf life
• consistent flavor
• efficient large-scale production

This guide explains how onion flakes are produced in commercial food processing plants.

Onion Processing and Drying Steps

1 Onion Cleaning

Fresh onions are washed to remove soil and impurities.

2 Peeling

The outer skin is removed using onion peeling machines.

3 Slicing

Onions are sliced into thin rings or flakes.

Typical slice thickness:

2–5 mm

Thin slices help improve drying efficiency.

4 Drying Stage

Sliced onions are placed on trays or conveyor belts and dried with controlled airflow.

Typical drying conditions:

Temperature
55–65°C

Drying time
4–7 hours

Final moisture content
about 6–8%.

Recommended Onion Drying Equipment

Mesh Belt Dryer

Mesh belt dryers are commonly used in industrial onion dehydration plants.

Advantages:

• continuous drying
• large capacity
• automated production

Heat Pump Dryer

Heat pump dryers are suitable for medium-scale onion drying plants.

Advantages:

• precise temperature control
• energy saving

Onion Drying Production Capacity

Small plant
300–500 kg per batch

Medium factory
1–2 tons per day

Large industrial plant
5–8 tons per day

Our engineers can help design a complete onion drying production line, including washing, slicing, drying, and packaging equipment.

👉 Contact us for equipment recommendations.