The sequer, or dryer, is the area in front of the riurau structure and very close to the fornet, or oven, used for blanching. It is where the grapes are placed on reeds and exposed to direct sunlight to dry them and turn them into raisins.

In the village of Xaló one finds the sequers just a few metres from the Botanical Park. They are an example of traditional architecture related to raisin production: rectangular structures, closed on three sides, where the grapes were spread out and, by simply being exposed to the sun, the raisin was obtained. They are a unique and rather rare group of sequers.