Generally, hot air circulation oven is the first choice for chilli drying, easy operation, flexible, high efficiency and low cost. The general steps of drying chilli peppers by hot air oven are as follows:
a. Lay the chillies on plates,Put drying plates on the trolleys, push baking trolleys into the drying oven, and then close the door.
b. Turn on the machine: switch the power switch to “on”, the power indicator lights up and temperature indication displayer will show the digital.
c. Turn on the fan: press the “fan start” and notice whether the rotation direction of fan is right.
d. Temperature controlling: set the temperature required. For chilli pepper drying, the temperature in first stage should keep 47℃ in 2-2.5 hours, in second stage it will stay around 70-80℃ for 6-8hours, and then close the heat source to cool chilli peppers naturally. After drying, dried chilli peppers are easy to store and will last over a year.
Notice: It is significant to control air temperature and circulation during the drying process. If the temperature is too low or the humidity too high the chilli will dry more slowly than it should and microbial growth can occur. Drying time is also of importance. Prolong drying time or interrupting drying time may result in spoilage.

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