In this study, drying ovens including absorbent plates with flat and repulsive surfaces were designed, manufactured and their performances were compared experimentally. Kiwi was dried in experiments. The kiwi were prepared for the experiment after their shells were stripped and then sliced to a thickness of 4 to 6 mm, as it will be 100 g. In the drying system, the kiwi was dried from the initial moisture content (0.83 g water / g wet matter) to the final moisture content (0.056 g water / g wet matter). Experiments were performed at air velocities of 2.5 - 3.0 and 3.5 m / s. In the experiments, the average temperature of the drying chamber of the flat surface drying oven was 41.6 degrees C, while the drying chamber of the incarcerating surface drying oven was 44.1 degrees C. In experiments conducted at three different velocities; the drying time in the flat surface drying oven was 390 minutes. However, in the experiments made with the incarcerating surface drying oven, drying time at 2.5 m / s, 3.0 m / s and 3.5 m/ s air velocities were measured as 390, 360 and 330 minutes, respectively. It is concluded that the incarcerating surface drying oven performed an average of 30 minutes less drying time than the flat surface drying oven.