The main objective of this study is to provide input on the mesh and temperature distribution inside the drying chamber for a building-integrated dryer for food preservation to obtain a uniform temperature profile. For this, we varied the angle of inclination of 20° and 30° subsequently we also varied the speed of the air flow of (1m/s; 1,2 m/s; 1,5 m/s; 1,7 m/s and 2 m/s), the temperature at the level of the walls is the ambient temperature it is 25°C and the air inlet temperature is set at 55°C. The results obtained showed that the temperature distribution inside the different drying chambers is almost uniform for an inclination of 30° against for an inclination of 20° it is uniform on the bend of the cone of the diffuser but not in the drying chamber. This uniform distribution reduces the drying time of the product. It can therefore be concluded that the variation in tilt angle and drying speed has a significant effect on the drying time of the product.