The traditional drying process on high temperature negatively affects nutritional properties and sensory properties of products such as flavor and color. Vacuum-microwave technology is a rapid, low temperature drying method that enables uniform drying with flexible moisture content, color and flavor.

- high-speed processing
- significant time savings over other drying technologies (e.g. air drying and freeze drying)
- uniform volumetric drying allows control over final moisture content and texture

There are two types of machinery in use:

- Drum-based machinery: the product load tumbles in rotating drums, moving through the vacuum microwave chamber, as the microwave energy is used to homogeneously dehydrate the product load to a desired residual moisture content.
- Tray-based machinery: trays are then fed into the vacuum chamber via a belt, through a double sluice entry. Within the dryer the trays are transported continuously one behind the other. The product is discharged via a final horizontal sluice. The dried product load is then removed from the trays outside the machinery.