Calculator
3 columns on large screens, 2 on small, 1 on mobile.
Example data table
| Scenario | Geometry | Key inputs | Usable capacity | Water removed | Estimated time |
|---|---|---|---|---|---|
| Herb rack dryer | Box | 50×45×45 cm, fill 70%, 6 trays | 49.61 L | 2.78 kg | ~3.7 h |
| Small drum | Drum | D 40 cm, depth 45 cm, fill 65% | 36.75 L | — | — |
| Seed finishing | Box | 60×50×40 cm, fill 60%, target 8% | 72.00 L | Varies by crop | Varies |
Example values are illustrative. Measure internal dimensions for best accuracy.
Formula used
- Drum volume: V = π × (D/2)² × Depth
- Box volume: V = Width × Height × Depth
- Usable capacity: Usable = V × (Fill% / 100)
- Dry matter: Dry = Wet × (1 − InitialMC/100)
- Final weight: Final = Dry / (1 − TargetMC/100)
- Water removed: Water = Wet − Final
- Evaporation rate (rule-of-thumb): kg/hr ≈ CFM × 0.0008 × Efficiency × TempFactor
- Time: Hours = Water / EvapRate
Notes: The runtime estimate is a planning aid. Real drying time depends on crop type, slice thickness, humidity, air paths, and how evenly trays are loaded.
How to use this calculator
- Measure the dryer’s internal dimensions, not the outer shell.
- Select the geometry that matches your dryer: drum or box chamber.
- Set a fill factor. Start with 60–75% for good airflow.
- If you use trays, enter tray count and tray size to see total area.
- For moisture planning, enter wet weight plus initial and target moisture.
- Add airflow (or a custom evaporation rate) to estimate drying time.
- Press Calculate. Then download CSV or PDF for record keeping.
Practical tip: After drying, cool produce to room temperature before sealing. This reduces condensation that can rehydrate herbs and seeds.