Analysis on the development prospect of high temperature oven industry in China

The Chinese oven industry is characterized by small-scale enterprises that lack strength, specialization, and refinement. While the number of companies is high, their overall quality remains low. Many businesses suffer from outdated management practices and fail to achieve optimal economies of scale. Through the guidance of industry associations, these issues can be addressed, helping to reduce blind development and promote more coordinated growth.

Chinese drying equipment manufacturers generally have limited innovation capabilities, with few companies capable of developing new technologies or products with independent intellectual property. This significantly hinders the advancement of drying technology in China. Highly automated drying systems are becoming increasingly popular in certain applications. Additionally, the appearance and design of drying equipment are gaining more attention, while users are paying special attention to the corrosion resistance and reliability of equipment used for drying corrosive materials.

Low-tech solutions still dominate the market. In the late 1990s, significant research was conducted on electromagnetic radiation drying equipment in China. For instance, the Tianjin Packaging and Food Machinery Research Institute adopted advanced foreign technologies to develop the WTJ series microwave drying equipment. It is widely used in food drying due to its high speed, efficiency, uniform heating, and minimal nutrient loss. Far-infrared radiation is also used to dry food, offering a simple, energy-efficient, and fast solution, especially suitable for fruits and vegetables. Solar-powered drying systems have also been developed for agricultural and sideline products. Most R&D efforts take place in universities and research institutes, but many innovations remain underutilized. To become true innovators, enterprises should collaborate directly with these institutions, ensuring better resource allocation and stronger innovation capabilities.

Looking ahead, competition in the drying equipment industry will focus on product quality, technical level, after-sales service, and pricing. In the 1980s, the high-temperature oven industry made significant progress, which also helped advance food drying machinery. Companies in Jiangsu, Zhejiang, and Shanghai could consider joint ventures, partnerships, or acquisitions to expand into central and western regions, creating more room for growth. Industry players must form strong alliances, aiming to develop large companies with strong technical expertise, renowned brands, and independent IP. They should focus on specialized products and services.

Currently, the most advanced technique in food drying is freeze sublimation. Combining this with China’s conditions, using affordable steam jets could be an effective strategy. As globalization accelerates, more multinational companies are shifting their focus to the Chinese market.

However, food drying machinery production remains largely small-scale, with low technical content and few mature models. Traditional drying methods—conduction, convection, and radiation—still dominate, leading to longer drying times, nutrient loss, and altered taste. Product development should focus on large-scale equipment, higher automation, improved surface treatments, and better corrosion-resistant materials. Multi-functional machines should also be developed to extend product lifecycles. Industry associations should encourage more participation in international technical exchanges to absorb the latest advancements and improve the industry's overall technical level. Adjusting corporate structures and building core competitiveness are essential steps for long-term success.

International manufacturers are entering the Chinese market, intensifying competition. With global competition growing, Chinese enterprises must enhance product quality through technological upgrades, adopting foreign best practices and fostering independent innovation.

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