Low-temperature drying of groceries is the drying process with the air which is dehumidified before contacting with the groceries. Removal of water from the groceries food is carried out by evaporation of water from the surface of food in the chambers (Km1, Km2), at low temperature, wherein a maximum value is between 38°C and 42°C and with the drying speed of 0.4 to 0.8 m/s. In humidifying device, humid air, powered by ventilators (Mv3, Mv4), flows from the chambers to the finned tube heat exchanger-convector (Lk2), where it is cooled to the dew point, and as such, as supersaturated water vapor, excess water condenses and thus cooled air is pressed towards to the finned tube heat exchanger-convector (Lk 1) by centrifugal fan (Mv1), and heated to an equilibrium temperature and pushed through a tunnel with electric heater (Eg) to an openings in the chamber where it picks up new quantities of moisture from the food allowing the drying process. The humid air flows over the flap so that the portion of the air is
