Shandong Yipin Agricultural Group, Xinjiang Guanling Biotechnology, Henan Sanli Food, Jinxiang Dacheng Food

The special equipment developed by our company on the basis of the traditional mesh belt dryer has strong pertinency and practicability and high energy efficiency. It is widely used for the dehydration and drying of various regional and seasonal vegetables and fruits. Such as: garlic slices, pumpkin, konjac, white radish, yam, bamboo shoots and so on. So far, has been developed to the third generation of DWT series of vegetable dehydration dryer. When we produce equipment for users, according to the characteristics of the required drying products, user process requirements, combined with decades of accumulated experience, design and make the most suitable for users. The best quality vegetable drying equipment.

Vegetable refers to a type of plant or fungus that can be cooked and cooked as food. Vegetables are one of the essential foods in People's Daily diet. Vegetables can provide the body with many essential vitamins and minerals and other nutrients. According to the statistics of the International Food and Agriculture Organization in 1990, 90% of the VC and 60% of the VA necessary for the human body come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health, and many substances in nutrients in fruits and vegetables that can effectively prevent chronic and degenerative diseases are being studied and found.

The dehydrated vegetable dryer is composed of feeder, drying bed, heat exchanger and exhaust fan.

When the dryer is working. The cold air is heated by the heat exchanger, and the scientific and reasonable circulation method is adopted 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 body is circulated by the circulating fan, and the low temperature and high humidity air is discharged finally, and the whole drying process is completed smoothly and efficiently.

1、Drying area, wind pressure, air volume, drying temperature belt operating speed can be adjusted. To adapt to the characteristics and quality requirements of vegetables.

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

3、Vegetable dehydration and drying function to meet the roots, stems, leaves strip, block, flake, large particles and other vegetable materials drying and mass continuous production, while maximizing the retention of product nutrition and color.

4、Typical drying materials are: garlic slices, pumpkin, carrot, konjac, yam, bamboo shoots, horseradish, onion, apple, etc.