Short exposures to heat allow the product to dry without placing stress on the kernel of the peanut. This allows higher temperatures to be used to shorten drying times without damaging kernel quality. Steeping time is required after heat exposure to allow for the moisture to migrate to the shell. Shorter drying times reduce the time for mold to grow. The moisture consistency of individual kernels is improved through steeping times, several D.S. cycles, and multiple product mixes.

The Belt-o-matic D.S. system can be used as either a batch or continuous flow method. The D.S. system incorporates alternating drying/steeping sections. The number of sections depends on the amount of moisture that needs to be removed. The airflow velocity, resident time, product depth, air temperature, and product temperature are controlled independently.

A vibrating spreader evenly feeds the drying section to produce a level product depth. The speed of the conveyor and the product volume will determine the product depth height. The peanuts are mixed as they drop from the drying section to the steeping section. Airflow is not introduced to the peanuts in the first part of the steeping section. A fan cools the peanuts before they discharge the steeping section. This air contains heat, which is recycles to improve fuel efficiency.

As the peanuts leave the steeping section, they pass over a cleaner to eliminate foreign trash. The peanuts are then elevated back to the drying section (batch method) or dropped down to a drying section (continuous flow method). The peanuts are mixed for a second time (2 mixes per cycle). This is the start of the second cycle.