working principle
The vegetable dehydration dryer consists of main components such as a feeder, drying bed, heat exchanger, and dehumidification fan. When the dryer is working, the cold air is heated by a heat exchanger, and a scientific and reasonable circulation method is used to make the hot air flow through the dried material on the bed surface for uniform heat and mass exchange. The hot air flow in each unit of the machine is circulated by the circulation fan, and then the low-temperature and high humidity air is discharged, completing the entire drying process smoothly and efficiently.
Product Introduction
DWC dehydration dryer is a specialized equipment developed on the basis of traditional mesh belt dryer, which has strong pertinence, practicality, and high energy efficiency. It is widely used for dehydration and drying of various regional and seasonal vegetables and fruits. Such as garlic slices, pumpkin, konjac, white radish, yam, bamboo shoots, etc. When producing equipment for users, we design and manufacture suitable and high-quality vegetable drying equipment based on the characteristics of the desired drying products, user process requirements, and decades of accumulated experience.
Adapt to materials
It can meet the drying and large-scale continuous production of vegetable materials such as roots, stems, leaves, strips, blocks, flakes, and large particles, while retaining the nutritional content and color of the products to a large extent.
Typical dry materials include garlic slices, pumpkin, carrots, konjac, yam, bamboo shoots, horseradish, onions, apples, etc.
Performance characteristics
The drying area, air pressure, air volume, and drying temperature of the mesh belt can be adjusted to meet the characteristics and quality requirements of vegetables.
Different processing techniques and necessary auxiliary equipment can be used according to the characteristics of vegetables.
technological process

technical specifications