Overview:Working principleVegetable dehydration dryer is composed of feeder, drying bed, heat exchanger and moisture exhaust fan and other main components. When the dryer is working. The cold air is heated by a heat exchanger, and a scientific and reasonable c…
Working principle
Vegetable dehydration dryer is composed of feeder, drying bed, heat exchanger and moisture exhaust fan and other main components. When the dryer is working. The cold air is heated by a heat exchanger, and a scientific and reasonable circulation method is adopted to make the hot air flow through the dried material on the bed for uniform heat and mass exchange. The hot air flow in each unit of the machine body is circulated under the action of the circulating fan. , And then exhaust the air with low temperature and high humidity to complete the whole drying process smoothly and efficiently.
Product description
DWC dehydration dryer is a special equipment researched and developed on the basis of the traditional mesh belt dryer. It 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 we produce equipment for users, we design and manufacture more suitable for users according to the characteristics of the required dry products, the user's technological requirements, and the experience accumulated over the past few decades. Better quality vegetable drying equipment.
Adapt to materials
It can meet the drying and mass continuous production of vegetable materials such as roots, stems, leaves, strips, blocks, flakes, large particles, etc., while retaining the nutrients and colors of the products to a large extent.
Typical materials for drying are: garlic slices, pumpkin, carrots, konjac, yam, bamboo shoots, horseradish, onions, apples, etc.
Performance characteristics
Drying area, air pressure, air volume, and drying temperature can be adjusted. To adapt to the characteristics and quality requirements of vegetables.
According to the characteristics of vegetables, different technological processes and necessary auxiliary equipment can be added.
Process flow
| Model |
DWC1.6-Ⅰ (Feeding station) |
DWC1.6-Ⅱ (Middle stage) |
DWC1.6-Ⅲ (Discharge station) |
DWC2-Ⅰ (Feeding station) |
DWC2-Ⅱ (Middle stage) |
DWC2-Ⅲ (Discharge station) |
| Internet broadband (m) | 1.6 | 1.6 | 1.6 | 2 | 2 | 2 |
| Length of drying section (m) | 10 | 10 | 8 | 10 | 10 | 8 |
| Spreading thickness (mm) | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Operating temperature (℃) | 50-150 | 50-150 | 50-150 | 50-150 | 50-150 | 50-150 |
| Heat exchange area (m2) | 525 | 398 | 262.5 | 656 | 497 | 327.5 |
| Steam pressure (Mpa) | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 |
| Drying time (h) | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 |
| Transmission power (kw) | 0.75 | 0.75 | 0.75 | 0.75 | 0.75 | 0.75 |
| Overall dimensions (m) | 12×1.81×1.9 | 12×1.81×1.9 | 12×1.81×1.9 | 12×2.4×1.92 | 12×2.4×1.92 | 10×2.4×1.92 |
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