To always secure a uniform quality while a reduction in power consumption is contrived by drying raw materials for dried goods, by supplying warm air to a drying chamber housing the raw materials, and setting a time for blowing performed plural times at intervals for supplying ambient-temperature air by means of air blowers by stopping a radiator in the course of drying the raw materials.

First and second drying chambers 1 and 2 are arranged in parallel with each other and many racks on which steaming baskets 20 containing, for example, sardines which are spread all over the baskets 20 are piled upon another are arranged in rows in the chambers 1 and 2. Then first and second air blowing-in devices 9 and 10 for drying are arranged at vent ports 5a and 6b provided on one end side of the chamber 1 and the other end side of the chamber 2, so as to blow drying air (warm air) in the chambers 1 and 2 from the devices 9 and 10 in opposite directions. The sardines spread all over the baskets 20 are dried with the warm air and, at the same time, reheated with radiators 19 provided at the centers of the chambers 1 and 2. In addition, the sardines are evenly dried by setting a time for blowing performed plural times for supplying ambient-temperature air by means of air blowers.