Fish dryer SC-5OO has been designed and manufactured at Department of Food Storage and Processing Equipment, Faculty of Engineering, Hanoi University of Agriculture. This is a drying system has simple structure implement drying regime with intermediary heating allowing to dry products that cannot resist high temperature such as meat, fish, vegetable,… The experiment results determined appropriate drying regime with drying agent temperature T = 50°C and velocity v = 0.4 m/s, distance between drying trays h = 15 cm. In correspondence with this drying regime, drying time t = 10.71 h, specific fuel consumption e = 0.38 kilogram of coal per kilogram of dried product, unevenness of dry content d = 1.85 percent, loss rate of protein and lipid contents within limit The dried fish has natural colour with good smell,; tough meat without rottenness.