After the hop cones have been separated, they are transported to the kiln by a conveyor belt. A two-story building, the kiln is a giant room with several divisions, all drying hop cones at different stages. On the top level, hops are laid out as far as the eye can see, and the lower level houses propane burners and giant fans that are fired on in order to dry the hops above. Hops are harvested with about 75% moisture content. In order to be packaged properly and to prevent spoiling, hops must reach a moisture level around 10%. The various divisions in the kiln dry the hops slowly, typically for 8-9 hours, then send them off to the baling room once the right moisture level has been reached.