The drying industry has grown considerably due to the tremendous demand for non-perishable food. Convective drying is one of the most popular equipment in the drying industry (food, chemical, pharmaceutical, etc.). One of the drawbacks of this equipment, when used for convective drying, is the non-uniformity in the final product quality. This study presents the development of a numerical model through Computational Fluid Dynamics (CFD). The drying chamber of a heat pump dryer is assessed from the perspective of drying air velocity and temperature profiles. The model was developed by solving different transport phenomena-related equations. The established methodology was set up to evaluate how the drying air velocity and temperature distribution affect the drying chamber. These results will define if there is a need to redesign it. The air velocity and temperature profile results show a need to redesign the chamber. Only trays 2, 3, and 4 are the ones that would achieve the drying of the products. The proposed solution is to implement air distributors or modify the tray positioning to make the drying air and temperature distribution homogeneous.