Droogkamers

Droogkamers are rooms designed to dry materials by controlling air flow, temperature, and humidity. The term covers both domestic drying spaces for textiles and a range of agricultural and food-processing rooms used to reduce moisture in products such as fruits, vegetables, herbs, meat, fish, mushrooms, or cheese.

In homes, a droogkamer may function as a laundry drying room, where clothes and textiles are hung to air-dry. Such spaces are typically ventilated, may be located near heat sources or service areas, and use racks or shelves to maximize air exposure. In many older houses, the droogkamer was a separate room or an annex; in newer buildings it may be a corner of the utility room.

In agricultural and industrial contexts, droogkamers provide controlled environments for drying or curing products to extend shelf life and preserve quality. Depending on the product, these rooms can use natural ventilation or climate-control systems that regulate temperature and humidity and prevent mold growth. They are also used for air-drying or aging certain items such as cheese, cured meats, or herbs.

Today, modern households increasingly use electric dryers for laundry, reducing the domestic use of dedicated droogkamers. Nevertheless, the concept remains important in farming, food processing, and artisanal production where careful, low-temperature drying is required. The term is primarily used in Dutch-speaking regions and literature.