Working principle of vegetable dryer
Release time:
2021-12-30
The pure hot air produced by the hot air stove is controlled at a temperature of 50 ℃-160 ℃, and two drying and dehydration methods of heating drying and ventilation drying are adopted at the same time.
working principle of vegetable dryer:
With the pure hot air generated by the hot air stove, the hot air temperature is 50 ℃-160 ℃ controllable, two drying and dehydration methods of heating drying and ventilation drying are adopted at the same time, the reasonable adjustment of hot air ventilation is strengthened, the multi-layer drying box is cyclically turned over, and dried layer by layer, making full use of the hot air, drying and dehydration are rapid and efficient.
Equipment features:
Can be mass production, and maximum retention of nutrients and color products;
According to the characteristics of vegetables, different technological processes can be used and necessary auxiliary equipment can be added;
Drying yield, drying speed, dry high efficacy, save fuel, high thermal efficiency, dry color is good.
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