Vegetable dewatering dryers are composed of main parts such as feeder, drying bed, heat exchanger and dehumidifying fan. Dryer work. The cold air is heated by a heat exchanger and a scientific and rational circulation method is adopted so that the hot air passes through the dried material on the bed surface to perform a uniform heat and mass exchange, and the hot air flow in each unit of the body is subjected to hot air circulation under the action of a circulating fan. , Finally discharge the low temperature and high humidity…
Working Principle
Vegetable dehydration dryers are composed of main parts such as feeder, drying bed, heat exchanger and dehumidifying fan. Dryer work. The cold air is heated by a heat exchanger and a scientific and rational circulation method is adopted so that the hot air passes through the dried material on the bed surface to perform a uniform heat and mass exchange, and the hot air flow in each unit of the body is subjected to hot air circulation under the action of a circulating fan. Finally, the low-temperature and high-humidity air is discharged, and the entire drying process is completed smoothly and efficiently.
Product Description
DWC dewatering dryer is a special equipment developed on the basis of 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, yams, bamboo shoots and so on. When we produce equipment for users, according to the characteristics of the required drying products, user's process requirements, combined with decades of experience, the most suitable for the user to design and produce. The best quality vegetable drying equipment .
The Adapted Materials
The adapted materials can satisfy the drying and mass production of vegetable materials such as roots, stems, and leaves, blocks, flakes, and large particles, and can also retain the nutrients and colors of the products as much as possible.
Drying typical materials are: garlic slices, pumpkin, carrots, konjac, yams, bamboo shoots, horseradish, onions, apples and so on.
Performance Characteristics
Drying area, air pressure, air volume, drying temperature, belt speed can be adjusted. To adapt to the characteristics of vegetables and quality requirements.
According to the characteristics of the vegetables, different technological processes can be used and necessary auxiliary equipment can be added.
Process Flow
Technical Specifications
|
model |
DWC1.6-I |
DWC1.6-II |
DWC1.6-III |
DWC2-I |
DWC2-II |
DWC2-III |
|
Broadband (m) |
1.6 |
1.6 |
1.6 |
2 |
2 |
2 |
|
Drying section length (m) |
10 |
10 |
8 |
10 |
10 |
8 |
|
Material thickness (mm) |
≤100 |
≤100 |
≤100 |
≤100 |
≤100 |
≤100 |
|
Working temperature (°C) |
50-150 |
50-150 |
50-150 |
50-150 |
50-150 |
50-150 |
|
Heat transfer area (m 2 ) |
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 size (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 |