Drying preserves foods by removing enough moisture from food to preventdecay and spoilage.When drying foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor,texture and color of the food. Enoughheat to draw out moisture, without cooking the food. Dry air to absorb the released moisture. and Adequate aircirculation to carry off the moisture. It can be installed vertically or at any slope. Increase in temperature, over ambient by 40 to 60 deg.C dependingon insulation .As a Fuel source, it can be integrated with the existing systemsas retrofit or mergedwith new construction. The scalability of the designe to any size of demand .