KK100 Intelligently Engineered Drying Model
$14,995.00
Free Shipping Across New Zealand
Secure Payment Methods
DESCRIPTION
Who’s this for
- Artisan producers ready to scale beyond home production.
- Boutique biltong brands moving into retail supply.
- Commercial butcheries looking for high margin value product offerings.
- Growing jerky manufacturers who are looking to scale.
- Operators preparing for HACCP alignment and export-readiness.
- If you are outgrowing small equipment options like the KK16 but not yet ready for full commercial scale like the KK375, the KK100 was built to support your next stage of growth.
Production Capability
The KK100 is the solution to small batch methods limiting the growth of your business.
It delivers structured commercial output while maintaining drying integrity across product formats.
With dual drying modes built in, you can run both traditional air-dried biltong and high-speed jerky production inside one system.
The KK100 allows you to:
- Produce up to 60kg of wet jerky within 6–7 hours
- Dry up to 60kg of biltong smalls in approximately 18 hours
- Process up to 100kg of 20mm sliced biltong slabs within 84–96 hours
Structured loading includes:
- 42 stainless steel hanging bars across three rack systems
- 15 large-format SS304 trays for jerky and small goods
That means:
Higher output per cycle.
Multiple product lines in one unit.
Predictable production scheduling.
Faster stock replenishment.
This is the capacity required to move from boutique supply into structured commercial fulfilment.
Craft Quality. Commercial Output.
Transitioning from small batch artisan level production is always a risky undertaking.
Maintaining the signature quality and style that your brand is known for while investing in commercial scale often means compromising brand values.
Standardising a food product at scale introduces a different kind of pressure.
It can mean looking into commercial kitchen options, hiring more staff and production often shifts out of your own hands.
Processes must be documented.
Staff must be trained.
Consistency must be guaranteed.
Food safety compliance overhead increases.
And with that shift comes cost.
Compliance costs.
Facility overheads.
Labour.
Marketing.
Distribution.
To protect margins, many producers begin systematising for safety and predictability.
Trimming the fat strip to reduce mould risk during slower sell-through.
Reducing moisture content for easier shelf management.
Introduce stabilisers and preservatives for greater consistency.
Not because they want to compromise the product.
But because scale makes problems more expensive.
And slowly, the product your customers fell in love with starts to resemble everything else on the shelf.
The KK100 is built to reduce that trade-off.
You don’t have to give up control over production because now you can introduce commercial scale without resorting to using a commercial kitchen.
The system operates within a precise temperature range of 20°C to 80°C, allowing you to tailor drying conditions based on thickness, fat content, moisture levels and desired finish.
Whether you are producing traditional South African biltong slabs that require careful moisture retention, or running faster jerky cycles that demand higher airflow and energy, the chamber maintains balanced circulation and stable heat distribution throughout.
That consistency is what protects texture.
That stability is what reduces batch loss.
That control is what allows you to scale without altering your recipe.
Preset menu functionality and programmable timer modes simplify repeat production, allowing you to standardise quality without over-processing your product.
This is where artisan craft becomes structured commercial capability.
Energy Efficiency
As production scales, expenses begin to squeeze your margins.
DIY biltong setups keep energy costs to a minimum but most commercial dehydration cabinets rely on constant high-wattage heating and inefficient air circulation. They run hard, draw heavy power and often waste energy just to maintain temperature stability.
Not only do they compromise the quality of your biltong but also dramatically increase your operating costs.
The KK100 is engineered differently.
Through intelligent heat balance and controlled extraction airflow, the system reduces unnecessary power consumption while maintaining optimal drying performance.
That means:
- Lower operating costs per batch.
- Reduced energy waste.
- Improved margin per kilogram produced.
For businesses running continuous production cycles that means saving thousands in electrical costs compared to conventional commercial drying systems.
Because scaling only works when revenue grows faster than expenses.
Compliance made easy
As soon as you move into retail, wholesale or contract production, compliance stops being optional.
Meat products sit at the top of the food safety risk ladder in New Zealand and most export markets.
Record keeping requirements increase.
Audit frequency goes from zero to multiple times per year.
Scrutiny levels in general increase.
It’s not just about making a product people in your local market love.
The KK100 is built to support that transition.
Constructed from food-grade SS304 stainless steel with easy-clean surfaces and structured airflow design, the chamber is engineered for hygienic operation and simplified sanitation.
Integrated monitoring and digital control systems allow you to:
- Maintain stable temperature parameters (20°C–80°C range)
- Monitor drying conditions consistently
- Repeat batch settings with precision
- Standardise production without manual guesswork
This reduces reliance on “experience-based judgement” alone and introduces measurable control into your process.
For operators preparing for HACCP alignment, wholesale supply or export-readiness, that matters.
Because compliance is not just about passing inspections.
It’s about protecting your licence to operate.
Protecting your customers.
Protecting your brand reputation.
The KK100 gives you the structure required to move from informal production to professionally controlled manufacturing without overcomplicating your workflow.
Specifications
Model:
KK100 Intelligently Engineered Drying Model
Working Temperature Range:
20°C – 80°C
Batch Capacity:
20–100kg per cycle (product dependent)
Jerky Output:
Up to 60kg wet jerky per 6–7 hour cycle
Biltong Smalls Output:
Up to 60kg wet product per ±18 hour cycle
Biltong Slab Output:
Up to 100kg (20mm slices) per 84–96 hour cycle
Hanging System:
3 Commercial Rack Sets
42 Stainless Steel Hanging Bars (14 per rack set)
Tray System:
15 x SS304 Food-Grade Stainless Steel Trays
Tray Size: 800mm × 600mm
Construction:
SS304 Food-Grade Stainless Steel
Easy-clean interior and structured airflow design
Power Supply:
220V / 50–60Hz
Power Input:
1.1kW (Max 2.6kW)
Cabinet Dimensions (L × W × H):
1180mm × 690mm × 1800mm
Net Weight:
150kg
Control System:
Digital control panel
Programmable timer modes
Preset menu functionality
Integrated monitoring system
Shipping and Warranty
Fast shipping Australia, UK, South Africa and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
DESCRIPTION
Who’s this for
- Artisan producers ready to scale beyond home production.
- Boutique biltong brands moving into retail supply.
- Commercial butcheries looking for high margin value product offerings.
- Growing jerky manufacturers who are looking to scale.
- Operators preparing for HACCP alignment and export-readiness.
- If you are outgrowing small equipment options like the KK16 but not yet ready for full commercial scale like the KK375, the KK100 was built to support your next stage of growth.
Production Capability
The KK100 is the solution to small batch methods limiting the growth of your business.
It delivers structured commercial output while maintaining drying integrity across product formats.
With dual drying modes built in, you can run both traditional air-dried biltong and high-speed jerky production inside one system.
The KK100 allows you to:
- Produce up to 60kg of wet jerky within 6–7 hours
- Dry up to 60kg of biltong smalls in approximately 18 hours
- Process up to 100kg of 20mm sliced biltong slabs within 84–96 hours
Structured loading includes:
- 42 stainless steel hanging bars across three rack systems
- 15 large-format SS304 trays for jerky and small goods
That means:
Higher output per cycle.
Multiple product lines in one unit.
Predictable production scheduling.
Faster stock replenishment.
This is the capacity required to move from boutique supply into structured commercial fulfilment.
Craft Quality. Commercial Output.
Transitioning from small batch artisan level production is always a risky undertaking.
Maintaining the signature quality and style that your brand is known for while investing in commercial scale often means compromising brand values.
Standardising a food product at scale introduces a different kind of pressure.
It can mean looking into commercial kitchen options, hiring more staff and production often shifts out of your own hands.
Processes must be documented.
Staff must be trained.
Consistency must be guaranteed.
Food safety compliance overhead increases.
And with that shift comes cost.
Compliance costs.
Facility overheads.
Labour.
Marketing.
Distribution.
To protect margins, many producers begin systematising for safety and predictability.
Trimming the fat strip to reduce mould risk during slower sell-through.
Reducing moisture content for easier shelf management.
Introduce stabilisers and preservatives for greater consistency.
Not because they want to compromise the product.
But because scale makes problems more expensive.
And slowly, the product your customers fell in love with starts to resemble everything else on the shelf.
The KK100 is built to reduce that trade-off.
You don’t have to give up control over production because now you can introduce commercial scale without resorting to using a commercial kitchen.
The system operates within a precise temperature range of 20°C to 80°C, allowing you to tailor drying conditions based on thickness, fat content, moisture levels and desired finish.
Whether you are producing traditional South African biltong slabs that require careful moisture retention, or running faster jerky cycles that demand higher airflow and energy, the chamber maintains balanced circulation and stable heat distribution throughout.
That consistency is what protects texture.
That stability is what reduces batch loss.
That control is what allows you to scale without altering your recipe.
Preset menu functionality and programmable timer modes simplify repeat production, allowing you to standardise quality without over-processing your product.
This is where artisan craft becomes structured commercial capability.
Energy Efficiency
As production scales, expenses begin to squeeze your margins.
DIY biltong setups keep energy costs to a minimum but most commercial dehydration cabinets rely on constant high-wattage heating and inefficient air circulation. They run hard, draw heavy power and often waste energy just to maintain temperature stability.
Not only do they compromise the quality of your biltong but also dramatically increase your operating costs.
The KK100 is engineered differently.
Through intelligent heat balance and controlled extraction airflow, the system reduces unnecessary power consumption while maintaining optimal drying performance.
That means:
- Lower operating costs per batch.
- Reduced energy waste.
- Improved margin per kilogram produced.
For businesses running continuous production cycles that means saving thousands in electrical costs compared to conventional commercial drying systems.
Because scaling only works when revenue grows faster than expenses.
Compliance made easy
As soon as you move into retail, wholesale or contract production, compliance stops being optional.
Meat products sit at the top of the food safety risk ladder in New Zealand and most export markets.
Record keeping requirements increase.
Audit frequency goes from zero to multiple times per year.
Scrutiny levels in general increase.
It’s not just about making a product people in your local market love.
The KK100 is built to support that transition.
Constructed from food-grade SS304 stainless steel with easy-clean surfaces and structured airflow design, the chamber is engineered for hygienic operation and simplified sanitation.
Integrated monitoring and digital control systems allow you to:
- Maintain stable temperature parameters (20°C–80°C range)
- Monitor drying conditions consistently
- Repeat batch settings with precision
- Standardise production without manual guesswork
This reduces reliance on “experience-based judgement” alone and introduces measurable control into your process.
For operators preparing for HACCP alignment, wholesale supply or export-readiness, that matters.
Because compliance is not just about passing inspections.
It’s about protecting your licence to operate.
Protecting your customers.
Protecting your brand reputation.
The KK100 gives you the structure required to move from informal production to professionally controlled manufacturing without overcomplicating your workflow.
Specifications
- 116 trays/8 meat hanging rack large capacity
- 12 motors + 12 fan blade drying system, better effect and higher efficiency.
- The trays size is 400X380MM, and the layer gap between two trays is 250mm.
- The meat bars with hooks can be used to hang meat and sausages.
- Able to dehydrate all kinds of meat, biltong, seafood, grains, herbs, beans, snacks, etc
- Digital precise control, easy operation, low damage rate of parts.
- 0.8mm thick SUS304 Stainless steel housing/SUS304 Stainless steel trays, handle, locks
Shipping and Warranty
Model:
KK100 Intelligently Engineered Drying Model
Working Temperature Range:
20°C – 80°C
Batch Capacity:
20–100kg per cycle (product dependent)
Jerky Output:
Up to 60kg wet jerky per 6–7 hour cycle
Biltong Smalls Output:
Up to 60kg wet product per ±18 hour cycle
Biltong Slab Output:
Up to 100kg (20mm slices) per 84–96 hour cycle
Hanging System:
3 Commercial Rack Sets
42 Stainless Steel Hanging Bars (14 per rack set)
Tray System:
15 x SS304 Food-Grade Stainless Steel Trays
Tray Size: 800mm × 600mm
Construction:
SS304 Food-Grade Stainless Steel
Easy-clean interior and structured airflow design
Power Supply:
220V / 50–60Hz
Power Input:
1.1kW (Max 2.6kW)
Cabinet Dimensions (L × W × H):
1180mm × 690mm × 1800mm
Net Weight:
150kg
Control System:
Digital control panel
Programmable timer modes
Preset menu functionality
Integrated monitoring system
KK100 Intelligently Engineered Drying Model
The Kalahari Khabu KK100 is built for growing biltong and jerky producers ready to scale beyond artisan setups and into commercial production. Delivering precision airflow, intelligent monitoring and compliance-ready performance, the KK100 provides professional drying capability without the capital outlay of a full industrial setup.
$14,995.00
Free Shipping Across New Zealand
Secure Payment Methods
Got a question?
Chat with us now
No password required, just the answers you need.
Send us an email
Drop us an email and we will respond within 24 hours