How Does Vegetable Drying Machine Work


Vegetable Drying Machine, also known as multi-layer tur […]

Vegetable Drying Machine, also known as multi-layer turnover type fruit and vegetable dryer, is a special equipment for dehydrating and drying fresh or seasonal vegetables and fruits. Main components of hot blast stove (with powerful fan), air duct, multilayer turnover fruit and vegetable dryer, temperature control box, etc.

The pure hot air generated by the hot-air stove can control the hot air temperature of 50 ℃ -160 ℃. It adopts two drying and dehydration methods: heating drying and ventilating drying. The hot air ventilation can be adjusted reasonably. Make full use of hot air to dry quickly and efficiently.

Scope of application (mainly drying strips, flakes, granules, lumps, etc. with a small moisture content) Chinese herbal medicines: honeysuckle, nasturtium, scutellaria, salvia, ginseng, codonopsis, raw land, mature land, atractylodes, mulberry, etc

Fruit category: almond, jujube, peanut (with shell), longan, walnut, hawthorn slice, kiwi, preserved fruit slice, fruit and vegetable slice, orange slice, etc.

Vegetables: beans, kidney beans, lentils, eggplant, red pepper, peppercorns, black fungus, white fungus, papaya slices, bitter gourd slices, mushrooms, cucumbers, etc.

1. Can be produced in large batches continuously, and retain the nutritional content and color of the product to the maximum.

2. According to the characteristics of vegetables, different technological processes and necessary auxiliary equipment can be added.

3. More drying yield, fast drying speed, high dry product efficacy, fuel saving, high thermal efficiency, and good dry product color

Tips of Vegetable Drying Machine :

Set shape and color in the early stage of drying;

Most vegetables have a high sugar content, which is prone to "saccharification" and other phenomena. Avoid high temperatures during drying;

The effect of dehumidification should be done well. Good shape and color are inseparable from good dehumidification measures. Try to avoid the phenomenon of "atomization" and ensure that the color and shape of the final product are closer to nature.