Following the punctual delivery and professional installation of the new stela food dryer type BTF-S 3/3000-37.5 at Steinicke Metz GmbH in Herxheim/Germany, the project entered its decisive phase: commissioning and handover to the customer. The implementation was carried out under the banner of stela food – the brand for innovative solutions in food technology.
Precise commissioning – the heart of the project
Once the mechanical and electrical installation was complete, the stela team started commissioning straight away. All components of the new drying line were carefully tested, calibrated and optimally coordinated. The control technology was precisely set up and the process parameters individually adjusted – with the aim of tailoring the system exactly to Steinicke's herb drying requirements.
Particular focus was placed on systematically checking all interfaces between stela, the customer and third-party companies involved, such as those providing heating technology. Every connection – whether mechanical, electrical or process-related – was checked and processed step by step, because only when all machines and systems work together as a unit can the overall success of the project be guaranteed.
Close cooperation for optimal results
Particularly noteworthy is the intensive coordination with the production managers on site. Stela's technicians worked hand in hand with the Steinicke team to test the plant under real conditions. This provided valuable insights that were directly incorporated into the fine-tuning of the processes – a prime example of practice-oriented project management.
Training and knowledge transfer
Practical training for operating personnel took place in parallel with commissioning. All relevant functions and processes were taught in compact units – from control and maintenance to process optimisation. This ensures that the team at Steinicke can operate the new plant safely and efficiently.
Successful handover – satisfied customer
The first production runs confirmed the success: the new drying line fully meets expectations. Particular praise was given to the uniform drying, high energy efficiency and user-friendly operation. Since handover, the stela food dryer has been in continuous use and is producing reliably during ongoing operations. Steinicke started the 2025 harvest year in May with a real technical highlight. The project is now complete with the successful handover.
Technology – differences from conventional belt dryers
The stela food dryer differs significantly from a conventional belt dryer. The requirements of food drying – especially for sensitive products such as herbs – necessitate a significantly more complex design and control system:
- Multi-belt system: Three belts connected in series are installed for herb drying – almost as if three individual dryers were combined. This design enables gradual and particularly gentle drying across several process stages.
- Material quality: All components that come into contact with the product are made of high-quality stainless steel and food-grade plastics with the appropriate certification. The lubricants used are also certified as food-safe in order to meet the highest hygiene and safety standards.
- Air direction change per zone: The air flow is specifically diverted through the product – and precisely within each zone inside the dryer. This allows the air flow to be individually adjusted depending on the drying phase and product requirements.
- Recirculated air and fresh air proportions: These are freely adjustable, allowing the drying conditions to be flexibly adapted to different products and batches.
- Exhaust air humidity measurement: The system is equipped with sensors to measure the exhaust air humidity, enabling precise process control and targeted energy optimisation.
Focus on herb drying – variety and precision
A key area of application for the new drying line is the processing of air-dried herbs. The system offers maximum precision in temperature control and air flow regulation and is optimally tailored to the following products:
- Dill tips, dill herb, tarragon, spring onion, chervil, coriander leaves, lovage
- Flat-leaf parsley, curly parsley, chives, celery leaves
- Salad herbs, soup mixes
This diversity shows that the new line is ideal for the gentle drying of sensitive herbs – with maximum aroma and colour preservation.
Which vegetables can be dried?
A wide variety of vegetables can also be processed efficiently and gently with the stela food dryer type BTF-S 3/3000-37.5. The system is particularly suitable for:
- Onions
- Cauliflower
- Broccoli
- Kale
- Carrots
- Leeks
- Parsnips
- Parsley root
- Celery root
- Asparagus
- Spinach
- Rutabaga
- White cabbage
- White turnips
- Savoy cabbage
